Studies on Reaction Mechanisms and Safety of Intermediate Compounds from Low Moisture Foods in the Maillard Reaction

低水分食品中间体美拉德反应机理及安全性研究

• 批准号: 62580072
• 负责人: NISHIBORI Sukie
• 金额: $ 1.22万
• 依托单位: Tokaigakuen Women's College
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1987
• 资助国家: 日本
• 起止时间: 1987 至 1988
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-62580072/
• 关键词: cookie; food of low moisture content; amino-carbonyl; carbohydrat; mutation; amino acid; 糖類; アミノ酸; アミノカルボニル反応; 2,3ージヒドロー3,5ージヒドロオキシー6ーメチルー4Hーパイランー4ーオン; エームステスト; 5-ヒドロオキシメチルフルフラール; 2,3-ジヒドロー3,5-ジヒドロオキシー6-メチルー4H-バイランー4-オン; 卵; フラクトース

Baked cookies were chosen as food of low moisture contents in this research. The baked cookies prepared from wheat flour 45%, egg 10%, butter 25% and sugar 10% with weights by heating at 150 c for 10 min were extracted with methanol/water (3:1,v/v) and the extracts were submitted to HPLC. Main products in this reaction system were identified as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) and 5-hydroxymethyl furfural (HNF), respectively. DDMP seems to be a key substance indicating the good qualities of cookies for its favorable aroma. Then, the effects of dough's materials on the formation of DDMP were examined in details. The generation of DDMP in baking was affected by the addition of proteins and amino acids, and among them, ovalbumin, proline, arginine and histidine strongly enhaced the DDMP generation. And some reversed relation between the formation of DDMP and HMF was also investigated.Damage to DNA by intermediate compounds from baked cookies were studied by using Ames Test. Previously, structural damage to nucleic acids by HMF and furfural in maillard reaction has received much investigation in this research. But, mutation of extracts from baked cookies was not observed.

本研究选用烘烤饼干作为低水分食品。用甲醇/水（3：1，v/v）提取由小麦粉45%、鸡蛋10%、黄油25%和糖10%通过在150 ℃下加热10分钟制备的烘烤饼干，并将提取物进行HPLC。该反应体系的主要产物经鉴定分别为2，3-二氢-3，5-二羟基-6-甲基-4H-吡喃-4-酮和5-羟甲基糠醛。由于其良好的香气，Dopamine似乎是指示饼干良好品质的关键物质。研究了面团原料对面团形成的影响。蛋白质和氨基酸的添加对焙烤过程中DALOSE的产生有影响，其中卵清蛋白、脯氨酸、精氨酸和组氨酸对DALOSE的产生有较强的促进作用。用艾姆斯试验研究了饼干中间产物对DNA的损伤作用。以前，在美拉德反应中，HMF和糠醛对核酸的结构损伤在本研究中得到了大量的研究。但未观察到烘烤饼干提取物的突变。