کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7583763 | 1492021 | 2019 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Improved controlled flavor formation during heat-treatment with a stable Maillard reaction intermediate derived from xylose-phenylalanine
ترجمه فارسی عنوان
بهبود طعم کنترل شده در طی درمان گرم با واکنش پایدار مییلارد واکنش مشتق شده از زایلوز فنیل آلانین
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
The Maillard reaction intermediate (MRI) and Maillard reaction products (MRPs) derived from xylose (Xyl) and phenylalanine (Phe) were prepared, then stored at 25â¯Â°C for 60â¯days. After storage, the contents of flavor compounds and the clarity of MRPs solution decreased, and the apparent Z-average hydrodynamic diameter (Dh) of particles in the solution increased from 149 to 439â¯nm. However, the MRI solution remained transparent during storage. The concentration of MRI only decreased by 6.49%, and A294 of the solution increased slightly yet A420 remained stable. Numerous flavor compounds in MRPs decreased during heat treatment, meanwhile the cross-linking and aggregation of MRPs were intensified, and the particles' Dh increased to micron level. The heated MRI solution showed a similar appealing profile and flavor fingerprints as the MRPs solution before heat treatment. Controlled formation of flavors from MRIs is proposed to be used as potential alternative to the existing Maillard flavorings.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 47-53
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 47-53
نویسندگان
Heping Cui, Jingyang Yu, Shuqin Xia, Emmanuel Duhoranimana, Qingrong Huang, Xiaoming Zhang,