LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Li Tao,Heyu Wang,Jingyi Wang,Jingwei Zhang,Lei Yu,Shixin Song
This study investigated glycosylation products via the Maillard reaction involving soy protein isolate (SPI)/soy peptide (SP) and ginseng polysaccharide (GP), examining their potential to enhance emulsion stability. SP-GP exhibited the highest grafting degree (55.69 ± 1.48%) in a notably brief reaction time (35 min) compared to SPI-GP (45 min). The amino acid compositions, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) imaging, scanning electron microscopy imaging, and circular dichroism spectroscopy verified the formation of SPI-GP/SP-GP conjugates. SDS-PAGE showed that SPI-GP and SP-GP formed new bands, with molecular weights exceeding 254 and 45 kDa, respectively. The highest grafting degree in SP-GP resulted in the largest proportion of random coil (10.97 ± 0.82%). SP-GP achieved the highest emulsifying activity (31.26 ± 0.68 m 2 /g) at pH 9. Notably, using SP-GP as an emulsifier resulted in the most homogeneous emulsion with the smallest particle size (2.10 ± 0.02 μm), smallest span (1.32 ± 0.02), and highest absolute Zeta potential (50.20 ± 0.87 mV). Its creaming index remained at 0.00% for 21 days. SP-GP's inclusion curbed oxidation reactions and significantly amplified the overall emulsion stability. Consequently, the remarkable attributes of SP-GP position it as a highly promising emulsifier for employment in emulsion preparation.
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
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Fang Dong,Zhiye Dong,Long Mao,Jin Yao,Chengyu Wang
In order to improve the functionality of natural gelatin films for active food packaging applications, a combined strategy of crosslinking via Maillard reaction and blending enhancement incorporated with poly(vinyl alcohol) (PVA) was explored. In this study, when the mass ratio of gelatin to glucose was 10:1, Maillard reaction of crosslinked gelatin films was the highest, UV absorption and browning index reached the maximum. Infrared analysis showed that PVA could form strong interfacial interactions with gelatin matrix. The presence of PVA could significantly improve the toughness, water absorption, transparency, and oxygen barrier properties of crosslinked gelatin films. When the amount of PVA reached 5 %, elongation at break and oxygen barrier properties of crosslinked gelatin films were improved by 76.7 % and 47.9 % compared with pure crosslinked gelatin film. Even when the amount of PVA reached 10 %, UV absorption (at 315 nm) of crosslinked gelatin films still exceeded 98.7 %. The addition of PVA could accelerate the dissolution and swelling of crosslinked gelatin films, promoting the migration and release of active substances (Maillard reaction products (MRPs)). The two antioxidant activities tests (DPPH and ABTS method) achieved the highest radical scavenging rates of 71.6 % and 91.2 %, respectively, with corresponding PVA addition of 5 % and 7.5 %. After continuing to add PVA, antioxidant activities began to significantly decrease, which was directly related to the decrease in the generation of MRPs. Therefore, crosslinked gelatin films reinforced with appropriate amount of PVA can be considerable potential as active films for renewable food packaging applications.
研究领域:
食品科学
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材料科学
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产品关联
DOI
PubMed
高影响因子
MOLECULES
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2025
·Vol. 30
·期 6
·1254
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IF 4.6
Yuexia Qin,Zhuyu Zheng,Di Liu,Shuhua Sun,Xiaolei Zhao,Lei Lv,Dengyu Xie,Zhonghui Han,Jinxing He
The effects of furfural and 5-methyl-2-furfural produced by the Maillard reaction on PhIP formation were investigated in chemical models and roasted pork patties. In the chemical models, the results indicated that increasing levels of furfural (r = −0.7338, R2= 0.9557) and 5-methyl-2-furfural (r = −0.7959, R2= 0.9864) significantly reduced PhIP formation, displaying a strong linear correlation. The effects of furfural and 5-methyl-2-furfural on the precursors of phenylalanine (Phe) and phenylacetaldehyde showed a significant reduction in the Phe level, while the level of phenylacetaldehyde was not increased. In addition, neither furfural nor 5-methyl-2-furfural could significantly reduce creatinine or PhIP. Further mechanism studies showed that furfural (5-methyl-2-furfural) directly captured Phe to form the corresponding Schiff base compounds a (2-((furan-2-ylmethylene) amino)-3-phenylpropanoic acid) and b (2-(((5-methylfuran-2-yl)methylene)amino)-3-phenylpropanoic acid). This process reduced the production of phenylacetaldehyde, thereby inhibiting the PhIP formation pathway. More importantly, these two compounds were detected in roasted pork patties to which glucose was added. The above pathway was finally confirmed in roasted pork patties. These results revealed that furfural and 5-methyl-2-furfural, formed during the Maillard reaction, play a significant role in inhibiting the formation of PhIP by reacting with Phe.
研究领域:
食品科学
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营养学
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毒理学
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DOI
PubMed
高影响因子
Food Bioscience
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2025
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IF 5.9
Peng Deng,Qifan Wang,Shengfang Wu,Xiuwen Zhou,Fatih Oz,Qiuming Chen,Zhaojun Wang,Zhiyong He,Jie Chen,Maomao Zeng
The inhibitory effects of spice extracts on Maillard reaction harmful products in beef flavorings were evaluated. Sichuan pepper extract showed the highest inhibitory effect on CML, with a reduction of 45.24%, followed by rosemary and licorice extracts. For 4-MI, only rosemary and Sichuan pepper extracts showed significant inhibition, reducing 4-MI content by 30.60% and 33.78%, respectively. The inhibitory effect of spice extracts on HMF was strongest with Sichuan pepper, which reduced HMF by 38.37%. Sensory evaluation showed that licorice and ginger extracts maintained the characteristic beef flavor while effectively reducing the harmful compounds. In addition, licorice extract enhanced caramel flavor, and had a minimal effect on overall flavor profiles. The synergistic effects of liquiritin, glycyrrhizic acid, and liquiritin, were also investigated. A 2:1 ratio of flavonoids and triterpenes achieved the most effective inhibition of AGEs and 4-MI. Overall, licorice extract demonstrated significant potential as a natural inhibitor of Maillard reaction by-products, with minimal impact on the sensory quality of beef flavorings.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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2024
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IF 7.7
Liumin Fan,Gaoji Yang,Mengge Li,Juanjuan Xu,Dingting Zhou,Rui Li,Shaojin Wang
Whey protein (WP) is a highly nutritious animal protein, but its functional properties are sensitive to environmental factors, such as temperature, pH, and ionic strength, which prevent its applications in various food systems. The conjugation of proteins with polysaccharides via the Maillard reaction is an efficient method to improve their functionalities. The purpose of this study was to use radio frequency (RF) heating technology to assist the covalent coupling of WP and gum Arabic (GA) for improving their grafting efficiency and functional properties. Results showed that under the optimal condition of RF heating, the degree of glycosylation (DG) of the conjugate could reach 19.19 %, while the maximum DG value of the conjugate obtained by water bath (WB) heating was only 10.60 %. There was a good correlation between the DG and dielectric properties of WP-GA conjugates. Structural analysis revealed that compared with their mixtures, the network structure of WP-GA conjugates was clear, the content of β-turn and random coil increased, and the fluorescence intensity and surface hydrophobicity decreased. In addition, glycosylation enhanced the emulsifying, foaming, and antioxidant properties of WP-GA conjugates. This study indicates that the RF heating technology has potential application values in the glycosylation modification of proteins.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
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2024
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IF 3.3
Yuxia Yuan,Khizar Hayat,Jibao Cai,Da Xu,Shuqin Xia,Heping Cui,Jingyang Yu
BACKGROUND The typical aroma compounds in methionine-glucose Maillard products often undergo further degradation and polymerization during storage and thermal processing, leading to flavor dispersion and aroma distortion. It is crucial to identify measures that enhance typical aroma substances in such flavor matrices. RESULTS The effect of oxygen on the flavor formation of methionine-glucose thermal reaction system was explored by determining typical flavor substance contents and flavor differences. Compared with the oxygen concentration in the air (21%), a high oxygen concentration (30% and 40%) effectively promoted the formation of typical flavor substances. Pyrazines increased by 44% and thioethers increased by 13%. The reaction process and the content of key substances were both measured to explain the involvement of oxygen. It was found that high oxygen concentration increased the reaction efficiency of glucose and methionine and promoted the formation of α -dicarbonyl compounds, including glyoxal, methylglyoxal and 3-deoxyglucosinone. Moreover, a glyoxal-methylglyoxal-methionine model system was established to verify the effect of oxygen intervention on the formation of pyrazines and thioethers generating from α -dicarbonyl compounds. It was confirmed that a high oxygen concentration promoted the consumption of glyoxal and methylglyoxal, which were more readily converted into pyrazines and thioethers without forming melanoidins. CONCLUSION A high concentration of oxygen promoted the formation of pyrazines and thioethers during the Maillard reaction of methionine and glucose, and effectively inhibited the occurrence of browning. The present study provides a new concept for the typical flavor enhancement of methionine-glucose Maillard reaction products. © 2024 Society of Chemical Industry.
研究领域:
食品科学
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化学
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产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2022
·
IF 6.056
Heng-Da Wang,Yu-Qing Zhang
Silk sericin (SS) with various biological activities has limited solubility in water and unpleasant pupal odor, which hinder its wide application in functional foods. Here, a high-yield Maillard reaction (MR) product, glycated sericin, was obtained at a concentration of 60–10 mg/mL with 18–30 mg/mL reducing sugar in a pH 10.0 aqueous solution at 90 °C for 6 h. Xylose had the highest reaction efficiency and the most obvious browning among the seven reducing sugars, followed by arabinose sugar and glucose. No matter what kind of sericin and what kind of reducing sugar, the solubility of the glycated sericin in water increased 2–3 times, and the antioxidant capacity increased 3.5–5.5 times. In particular, glycation of the sericin eliminated the pupal odor of SS and replaced it with a slightly sweet mellow fragrance. Therefore, sericin glycation opens up broad application as a health food, functional food, or food additive.
研究领域:
食品科学
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生物化学
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产品关联
DOI
高影响因子
SCIENCE OF THE TOTAL ENVIRONMENT
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2022
·
IF 10.753
Pengfei Chen,Renjie Yang,Yuhou Pei,Yang Yang,Jiong Cheng,Daoping He,Qing Huang,Heng Zhong,Fangming Jin
Food waste is a challenging biomass resource due to its high moisture content, low calorific value, and complex composition. Natural humification of animal and plant residues is highly related to microorganism activity, but natural hydrothermal conditions are also speculated to play a significant role. In this work, a novel method for the conversion of food waste into artificial humic acid (HA a ) under hydrothermal conditions is proposed. The results revealed that an optimum HA a yield of 43.5% from food waste was successfully obtained at 215 °C for only 1 h. Detailed analyses, including elemental analysis (EA), X-ray photoelectron spectroscopy (XPS), nuclear magnetic resonance (NMR), and Fourier transform infrared (FT-IR) spectroscopy, showed that the produced HA a had similar structures and compositions with natural HA extracted from minerals. Moreover, the proteins contained in the food waste significantly promoted HA formation through the reaction of saccharides with amino acids, in which Maillard-like reactions were the key steps. These results not only provide experimental evidence for verifying the role of hydrothermal reactions in transforming food waste into humic acid but also provide insight into effective resource utilization of food waste.
研究领域:
环境科学
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生物化学
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资源利用
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产品关联
DOI
PubMed
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2018
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IF 3.412
Dongmei Li,Xiaokang Na,Haitao Wang,Yisha Xie,Shuang Cong,Yukun Song,Xianbing Xu,Bei-Wei Zhu,Mingqian Tan
Food-borne nanoparticles have received great attention because of their unique physicochemical properties and potential health risk. In this study, carbon dots (CDs) formed during one of the most important chemical reactions in the food processing field, the Maillard reaction from the model system including glucose and lysine, were investigated. The CDs purified from Maillard reaction products emitted a strong blue fluorescence under ultraviolet light with a fluorescent quantum yield of 16.30%. In addition, they were roughly spherical, with sizes of around 4.3 nm, and mainly composed of carbon, oxygen, hydrogen, and nitrogen. Their surface groups such as hydroxyl, amino, and carboxyl groups were found to possibly enable CDs to scavenge DPPH and hydroxyl radicals. Furthermore, the cytotoxicity assessment of CDs showed that they could readily enter HepG2 cells while causing negligible cell death at low concentration. However, high CDs concentrations were highly cytotoxic and led to cell death via interference of the glycolytic pathway.
研究领域:
食品科学
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生物医学
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纳米材料
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DOI
PubMed
高影响因子
FOOD CONTROL
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2022
·
IF 6.652
Mingyu Li,Jingnan Lu,Yousheng Huang,Wenjing Wang,Jianhua Xie,Mingyong Xie,Mingyue Shen
Abstrac The aim of this study was to investigate the occurrence of Maillard reaction products of different types of commercially available cheeses. Cheeses are the commonly consumed dairy products characterized by their many different flavors, textures and aromas. Pasteurization , fermentation and ripening are the key steps of cheese manufacturing, which might lead to the formation of some harmful products. In this study, furosine, furfurals, two “representative” advanced glycation end products (AGEs) were analyzed by gas chromatography-triple quadrupole mass spectrometry (GC-MS/MS) and liquid chromatography-triple quadrupole mass spectrometry (LC-MS/MS). The content of furosine in cheeses were the highest, followed by AGEs, while levels of furfurals were relatively low. The contents of these Maillard reaction products in hard and semi-hard cheeses were significantly higher than those in soft and semi-soft cheeses. Finally, the correlation between proximate composition and Maillard reaction products was further analyzed.
研究领域:
食品科学
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分析化学
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产品关联
DOI
高影响因子
Frontiers in Nutrition
·
2022
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IF 6.59
Liang Zhili,Chen Xu,Yang Zhao,Liu Yan,Qiu Xueying,Zeng Zhenzhen,Lu Shuidi,Liu Yuehan
Advanced glycation end products (AGEs) are potentially-hazardous chemical compounds, produced by the Maillard reaction between reducing sugars and Lysine side-chain amino groups in proteins. AGEs are strongly associated with diabetes, Alzheimer's disease and atherosclerosis. Pyrraline, a sugar derivative of Lysine, is a major AGE and an established marker for the presence of dietary AGEs. In this study, the effects of NaCl and different dipeptide and tripeptide structures were compared on the formation of pyrraline-containing peptides and the glucose derivative 3-deoxyglucosone in the presence of glucose and at different NaCl concentrations. The physicochemical properties (polarizability, dipole moment, molecular volume and dissociation constant) and the thermodynamic properties of the peptides were determined. The amount of the pyrraline decreased significantly in the following order of peptides (at the same concentrations): Lys-Phe > Lys-Ala > Lys-Gly; Lys-Gly-Phe > Lys-Gly-Ala > Lys-Gly-Gly. The highest levels of both pyrraline and 3-deoxyglucosone occurred at 0.2 mol/L Na+. Sodium ions appear to alter the intramolecular electron density and charge distribution of the peptides and facilitate the reaction by stabilizing some of the intermediates in the reaction sequence.
研究领域:
食品科学
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生物化学
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医学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2022
·
IF 6.443
Chao Zhang,Xiaoxue Guo,Ruijia Guo,Lin Zhu,Xinrong Qiu,Xiaohan Yu,Jun Chai,Chunhe Gu,Zhen Feng
Experiments were performed to determine the effect of roasting whole wheat flours at 80 °C, 100 °C and 120 °C for 30 min on four forms of phenolics, Maillard reaction products (MRPs), and the DPPH scavenging activity (DSA) at 15, 30 and 45 days after flowering (15-DAF, 30-DAF, and 45-DAF). Roasting increased the phenolic content and antioxidant activity of the wheat flours, which were the dominant contributions to the formation of Maillard reaction products. The highest total phenolic content (TPC) and total phenolic DSA (TDSA) were determined in the DAF-15 flours at 120 °C/30 min. The DAF-15 flours exhibited the highest browning index and fluorescence of free intermediate compounds and advanced MRPs, suggesting that a substantial quantity of MRPs were formed. Four forms of phenolic compounds were detected with significantly different DSAs in the roasted wheat flours. The insoluble-bound phenolic compounds exhibited the highest DSA, followed by the glycosylated phenolic compounds.
研究领域:
食品科学
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植物化学
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DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）