Development of a novel Maillard reaction-based time-temperature indicator for monitoring the fluorescent AGE content in reheated foods.
Development of a novel Maillard reaction-based time-temperature indicator for monitoring the fluorescent AGE content in reheated foods.
复制标题
开发一种新型基于美拉德反应的时间温度指示器，用于监测再加热食品中的荧光 AGE 含量
作者：
食物中的晚期糖基化终产物（AGEs）是通过美拉德反应形成的，特别是在加热的食物中，可导致慢性疾病。在这项研究中，一系列基于美拉德反应的时间-温度指示剂（TTI：TTI-1，TTI-2，和TTI-3）与赖氨酸和木糖开发用于监测动态形成的荧光AGEs在加热食品。探讨了基于美拉德反应的TTIs的变色动力学和荧光AGE形成的动力学。推导了TTIs颜色变化与时间和温度的关系式。生成TTI的活化能（Ea值）分别为96.17、87.98和83.55 kJ mol−1。TTI-1是速溶豆奶粉的最佳指示剂，因为它在本研究中显示出最低的活化能差。结果表明，该系列基于美拉德反应的TTI可用于监测各种复热食品中AGE的含量。食物中的晚期糖基化终产物（AGEs）是通过美拉德反应形成的，特别是在加热的食物中，可导致慢性疾病。
Dietary advanced glycation end products (AGEs) are formed via the Maillard reaction in foods, especially in reheated foods, and can cause chronic diseases. In this study, a series of Maillard reaction-based time–temperature indicators (TTIs: TTI-1, TTI-2, and TTI-3) were developed with lysine and xylose for monitoring the dynamic formation of fluorescent AGEs in reheated foods. The discoloration kinetics of Maillard reaction-based TTIs and the dynamics of fluorescent AGE formation were explored. Formulas were derived to illustrate the relationship of the color change in the TTIs with time and temperature. The activation energies (Ea values) for generating the TTIs were 96.17, 87.98, and 83.55 kJ mol−1, respectively. TTI-1 was the optimal indicator for instant soy milk powder because it showed the lowest activation energy difference in this study. The results show that this series of Maillard reaction-based TTIs can be used to monitor the AGE contents in various reheated foods. Dietary advanced glycation end products (AGEs) are formed via the Maillard reaction in foods, especially in reheated foods, and can cause chronic diseases.
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影响因子：
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