BIORESOURCE TECHNOLOGY
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2024
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IF 9.7
Mingming Yang,Xueli Chen,Lu Ding,Fuchen Wang,Guangsuo Yu
Hydrothermal pretreatment (HTP) is used to increase the biochemical methane potential (BMP) of food waste (FW). The formation of melanoidins will seriously affect the microbial activity and methane production during anaerobic digestion (AD). Based on spectroscopic methods, similarities and heterogeneity of melanoidins from different sources were investigated, and the wide peak band (260–350 nm) in the ultraviolet region and the differences of amide groups of fructose-amino acid system, fructose-casein system and FW system were revealed. Aqueous phase analysis showed that aldehydes, dicarbonyl compounds and diketopiperazine derivatives were the key intermediates in the formation of melanoidins, and the formation of pyrazines reflected additional competitive pathways in the system. Aqueous phase analysis of the fructose-casein system demonstrated that high protein content hindered the formation of pyrazines. Finally, the fluorescence spectra of the fermentation broth before and after AD proved that melanoidins were difficult to be consumed during AD process.
研究领域:
环境科学
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微生物学
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食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
MICROCHEMICAL JOURNAL
·
2022
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IF 5.304
Hao Sun,Weiyun Guo,Yaru Han,Zhifei Gou,Yanmin Liang,Jie Dan,Yi Kang,Jianlong Wang,Wentao Zhang
Drawing on the structure of the natural horseradish peroxidase (HRP) active site, in this study, food-borne Melanoidin and Fe 3+ were used to construct a peroxide mimic enzyme, which possessed excellent peroxidase (POD)-like activity with the Km values of 0.088 mM and 0.358 mM toward 3,3′,5,5′-tetramethylbenzidine (TMB) and hydrogen peroxide (H 2 O 2 ), respectively. Given the good POD-like activity of Melanoidin/Fe 3+ , a convenient, selective, and sensitive method for the determination of ascorbic acid (AA) was defined. The method covered the 10–100 μM AA concentration range with a 1.19 μM detection limit. With favorable anti-interference and strong stability, Melanoidin/Fe 3+ was successfully applied to the determination of AA in foods and medicines. The high activity of Melanoidin/Fe 3+ provides a new strategy for designing high-performance nanozymes, which has great potential in exogenous dietary and healthcare applications.
研究领域:
生物化学
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分析化学
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食品科学
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纳米技术
✓ 已验证
产品关联
DOI
高影响因子
Food Bioscience
·
2024
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IF 4.8
Yuhan Yan,Xiaotian Huang,Xinshuo Wang,Yilin Zhang,Heping Cui,Jingyang Yu,Shuqin Xia,Hanjiang Zhu
Unexpected browning was observed in sorbitol and amino acid system under high-temperature process and long-term storage. The effect of glycerol on the browning reaction of sorbitol-glycine model system under different heat treatment time was explored. The results confirmed that partial sorbitol was converted to glucose and fructose, which underwent a Maillard reaction with glycine to produce the melanoidins. Glycerol concentration and the heating time were positively correlated with the course of the reaction, which reflected in the increase of browning index, the rise of uncolored intermediate products and fluorescent substance accumulation. Compared with the system without glycerol, the browning index increased by about 100 times and the accumulation of uncolored intermediate products increased by 65 times with the presence of 4 mol/L glycerol. Furthermore, the content of α-dicarbonyl compounds (glyoxal, methylglyoxal and 2, 3-butanedione) in the system was changed by glycerol, which showed a trend of first increasing and then decreasing with the accumulation of melanoidins, and reached a peak value of 190.6 mg/L after heating for 2 h. The glycerol-dependent browning was related to the water activity of the system at a high level (>0.80) and the migration rate of free water to immobilized water ranging from 0.60% to 8.59%. It indicated that glycerol could promote the reaction by influencing the substrate concentration, weakening the inhibition of product and promoting the conversion of sorbitol to reducing sugar.
研究领域:
食品科学
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化学
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生物化学
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Na Li,Xin Fan,Tingjia Chen,Yefan Wang,Zhifeng Tan,Chang Liu,Dayong Zhou,Deyang Li
Color deepening occurs during storage of ready-to-eat (RTE) shrimps, which seriously affects their marketing cycle. This study investigated the molecular mechanisms of color deterioration in RTE shrimps during accelerated storage, shedding light on the pattern of change in colored products and content. The findings revealed significant occurrences of phenolic oxidation, lipid oxidation, and Maillard browning reactions during accelerated storage. Qualitative and quantitative analyses were conducted on the colored products resulting from these chemical reactions. Multivariate mathematical models were employed to analyze the phenolic oxidation products (2-methylanthraquinone and p-benzoquinone), lipid oxidation products (lipofuscin-like pigments and hydrophobic pyrroles), and Maillard browning products (pyrazines and melanoidins). These products were identified as the main contributors to the deepening of the color of RTE shrimps during storage. The outcomes of this research could enhance our understanding of the color change mechanism in thermally processed marine foods, providing valuable insights for quality maintenance and industrial advancement.
研究领域:
食品科学
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化学
·
生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
EUROPEAN POLYMER JOURNAL
·
2021
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IF 4.598
Zhisong Wang,Shaopeng Li,Zhujun Zhang,Xianglong Zhang,Ting Xia,Yu Zheng,Menglei Xia,Min Wang
To decipher the formation mechanism of nitrogen-free substructures in melanoidins, methylglyoxal or 3-deoxyglucosone was used as a substrate to react by aldol reaction under different pH conditionst. The obtained products were characterised by chromatography, mass spectrometry, and spectroscopic methods. Overall, the molecular weights of the polymers structural units varied mainly within 54–56 and 72–74 Da, respectively, due to the different dehydration extent of β-hydroxy aldehyde or ketones, and uneven reduction by NaBH 4 . Moreover, the nitrogen-free substructures formed by this reaction can cross-link with gluten and dextran to form melanoidins. Therefore, the nitrogen-free substructures by this reaction to formed with units of 54–56 and 72–74 Da, which are similar as the typical polymers in food melanoidins. It is inferred that the typical polymers in food may also be formed by this pathway and which can be used as a detectable biomarker in melanoidins.
研究领域:
食品化学
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分析化学
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有机化学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）