FLAVOUR AND FRAGRANCE JOURNAL
·
2021
·Vol. 36
·期 3
·404-411
·
IF 2.576
He Li,Wen-Chao Zhang,Xiang-Yi Tang,Chun-Jian Wu,Shu-Juan Yu,Zi-Qing Zhao
Caramel colours become one of the most widely used colorings in various foods and beverages due to their total miscibility with water and great coloring properties by containing colloidal aggregates. Bitterness in caramel colours can negatively influence their acceptability. The sequential solvent extraction (SSE) and semi-preparative liquid chromatography (SP-LC) combined with the taste dilution analysis were applied to identify the most intense bitter-tasting compounds in class-III caramel colours. Four main compounds with the highest bitterness intensity were isolated and structurally elucidated based on high resolution-electrospray ionization-mass spectrum (HR-ESI-MS), nuclear magnetic resonance (NMR) spectroscopy and gas chromatography-mass spectrum (GC-MS): 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP), 5-(hydroxymethyl) furfural (HMF), furfural and 5-methylfurfural (MF). The threshold concentrations of DDMP, HMF, furfural and MF were 14.3, 30.0, 4.4 and 17.5μmol L −1 , respectively. Furthermore, two volatile bitter compounds were identified: [5-(di-methoxymethyl) furan-2-yl] methanol (DMFM) and 2,3,4,4-tetramethyl-pentane-1,3-diol (TMP). Based on the composition of the caramel colours and the structures of these compounds, Maillard reaction was supported to generate these bitter compounds in caramel colour-III.
研究领域:
食品科学
·
化学
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产品关联
DOI
高影响因子
FOOD HYDROCOLLOIDS
·
2025
·
IF 12.4
Shengqi Jiang,Huiyu Han,Madina Aitmagambetova,Aidana Rakhimova,Lin Li,Rong Bai,Chunjie Yang,Xiang Ye,Siying Wang,Jing Xi,Wu Ding
This study aimed to investigate the effects of oligosaccharides (xylooligosaccharides (XOS), fructooligosaccharides (FOS), galactooligosaccharides (GOS), and isomaltooligosaccharides (IOS)) with different structures and molecular weights on the glycosylation modification of pigskin collagen (CO). Glycosylated CO was prepared via the Maillard reaction, and its molecular structure, physicochemical, and functional properties were analyzed using various analytical techniques. Results indicated increased glycosylation significantly altered the α-helix and random coil content, intrinsic fluorescence intensity, particle size, and ζ-potential of CO ( P < 0.05). These modifications enhanced protein-protein and protein-water interactions, improving solubility, thermal stability, rheological properties, and creating a more uniform gel network structure. XOS, composed of the smaller molecular weight five-carbon aldose unit (xylose), exhibited the most significant effects, including enhanced thermal stability, water retention, and gel strength. However, the Maillard reaction-induced glycation browning caused a slight negative impact on the color of CO gels. In conclusion, oligosaccharide glycosylation significantly enhances the functional properties of pigskin CO, providing a promising strategy for its high-value utilization.
研究领域:
食品科学
·
生物化学
✓ 已验证
产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
·
2020
·Vol. 56
·期 4
·1766-1776
·
IF 2.773
Ying Bu,Lunwei Zhu,Wenting Xu,Wenhui Zhu,He Liu,Jianrong Li,Xuepeng Li
Maillard reaction (MR) plays a crucial role in food processing and storage, and Maillard reaction products (MRPs) contribute to improve flavour of foods. In this study, Aloididae aloidi enzymatic hydrolysates lyophilised powder coupled with high-pressure processing (F 1 ) and atmospheric pressure (F 2 ) was used to evaluate physicochemical and flavour properties after MR. Compared with F 2 , F 1 has not only higher organic acid, 5′-nucleotides and free amino acid (FAA) content, but also a reduced proportion of bitter amino acids. After MR, significant changes in MRPs were found, such as the accumulation of intermediate and browning products, the decline of pH. Furthermore, the content of FAAs and 5′-nucleotides in MRPs showed an obvious decrease, whereas the total content of organic acid increased. In addition, the electronic nose (e-nose) and gas chromatography-mass spectrometer (GC-MS) results showed that the content of volatile compounds with meaty flavour increased in MRPs and aldehydes with fishy flavour obviously decreased. To sum up, the enzymatic hydrolysis coupled with high-pressure processing and MR can better improve the flavour.
研究领域:
食品科学
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生物化学
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DOI
高影响因子
Journal of Cleaner Production
·
2018
·
IF 5.651
Li Cui,Jiugang Yuan,Ping Wang,Xingping Wang,Xuerong Fan,Qiang Wang
Phosphorylated wool with enhanced ability to absorb cationic dyes is helpful to dye wool fabrics using cationic dyes with good dyeing properties, which is more economic and ecofriendly compared to the traditional dyeing process of acid dyes with poor wet fastness. Phosphorylation can be performed by applying chemical reagents which tend to cause a problem of environmental pollution and the fibers can be damaged seriously under harsh reaction conditions, or using enzymes which are currently somewhat discouraged due to significant cost of the enzymes and their decreased stability at the reaction conditions. In this study, non-toxic glucose 6-phosphate was applied to phosphorylated modification of wool via Maillard reaction under a mild condition to enhance the dyeing properties of wool fabric for cationic dyes. The reaction between glucose 6-phosphate and wool keratin was demonstrated from the results of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE), particle diameter, Fourier transform infrared spectra (FTIR) and Energy Dispersive X-ray test (EDS). It was found that phosphorylation modification scarcely changed the mechanical properties of the wool fabric. Maillard browning on the wool could be avoided by accurately controlling the reaction time. Dyeing properties of phosphorylated wool fabric with cationic dyes were markedly enhanced. The exhaustion of phosphorylated wool fabric for two cationic dyes: Cationic Brilliant Red 5 GN and Brilliant Yellow B 6 GL increased from 38.6% to 18.9%–84.5% and 67% respectively by comparing with that of the wool fabric without modification and better color strength (K/S) and very good wash fastness properties obtained. The results indicated that phosphorylated modification of wool with glucose 6-phosphate could be a potential, safe and cleaner approach to develop a more efficient and economic dyeing process for wool fibers with cationic dyes.
研究领域:
纺织科学
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生物化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2025
·
IF 8
Simiao Liu,Meixi Liu,Yuzhuo Wang,Xin Liu,Fazheng Ren,Hao Zhang
This study investigated the product characteristics and prebiotic properties of lactose-N-neotetraose (LNnT) after the Maillard reaction with α-lactalbumin (α-LA). LNnT and α-LA were reacted in a simulated system at 60 °C and 79 % relative humidity for 96 h to create Maillard reaction products (MRPs). During the reaction, the absorbances at 294 nm and 420 nm and the fluorescence intensity of α-LA-LNnT increased, whereas the free amino groups and free sugar content decreased. Matrix-assisted laser desorption/ionization time-of-flight/time-of-flight (MALDI-TOF/TOF) analysis revealed that each α-LA was attached with eight LNnT molecules. After the reaction, the far-ultraviolet circular dichroism (CD) and fluorescence spectra showed that the random coil content of α-LA-LNnT significantly increased ( p < 0.05), with the side chains of α-LA's tertiary structure affected. In terms of prebiotic properties, the bacterial density of Bifidobacterium decreased from 0.63 to 0.36, and the short-chain fatty acids production decreased from 12.60 mM to 5.38 mM using the in vitro fermentation medium. In summary, various MRPs were formed by the reaction between LNnT and α-LA at different heating stages, and the Maillard reaction reduced the prebiotic properties of LNnT. The findings provide insights into the impact of the Maillard reaction on the prebiotic properties of human milk oligosaccharides and direct our attention to the interactions of nutrients in infant formula.
研究领域:
食品科学
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微生物学
·
营养学
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产品关联
DOI
PubMed
高影响因子
SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY
·
2018
·
IF 2.88
Yanmei Zhao,Haiyan Yuan,Xinling Zhang,Jidong Yang
An activatable fluorescence monitoring platform based on a novel Maillard reaction product from d -glucose and L-arginine was prepared through a facile one-pot approach and applied for simultaneous detection of d -isoascorbic acid and tartaric acid . In this work, the new Maillard reaction product GLA was first obtained, and its fluorescence intensity can be effectively quenched by KMnO 4 , resulting from a new complex (GLA-KMnO 4 ) formation between GLA and KMnO 4 . Upon addition of d -isoascorbic acid or tartaric acid, an enhanced fluorescence was observed under the optimumed experimental conditions, indicating a stimuli-responsive fluorescence turn on platform for d -isoascorbic acid or tartaric acid can be developed. The corresponding experimental results showed that this turn on fluorescence sensing platform has a high sensitivity for d -isoascorbic acid or tartaric acid, because the detection limits were 5.9 μM and 21.5 μM, respectively. Additionally, this proposed sensing platform was applied to simultaneously detection of d -isoascorbic acid and tartaric acid in real tap water samples with satisfactory results.
研究领域:
分析化学
·
食品科学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）