基于美拉德反应的低温化学标记法
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摘要
以D-核糖和L-赖氨酸为反应底物,采用紫外-可见分光光度法研究pH值、温度、Fe~(3+)浓度对核糖-赖氨酸反应体系的影响,目的是使含有D-核糖和L-赖氨酸的模拟食品在65～70℃下较快显色,进而为微波复热食品的研究提供基础。结果表明,在D-核糖和L-赖氨酸溶液中,当pH值在7～12时,美拉德反应速率随着pH的升高而增加;随着温度的升高,pH值对该反应的促进效果得到放大,说明二者具有协同作用;此外,Fe~(3+)也可以影响D-核糖和L-赖氨酸的反应速率,随着Fe~(3+)浓度的提高,其反应速率出现先增加后降低的趋势,最适浓度为0.004 mmol/L。当溶液(pH=12)含有2%(质量分数)D-核糖、2%(质量分数)L-赖氨酸、0.004 mmol/L Fe~(3+)时,制成的结冷胶颜色变化速度最快,在微波加热处理时可在较低温度下显色,能用于微波低温复热食品的研究中。
This study aimed to realize rapid color development of model foods that contained D-ribose and L-lysine at 65-70℃.By using D-ribose and L-lysine as substrates,the effects of pH,temperature,and Fe~(3+)concentration on the ribose-lysine reaction system were studied by ultraviolet and visible spectrophotometry.The results showed that in solutions of D-ribose and L-lysine,the rate of Maillard reaction increased with increasing pH at pH 7-12,and this effect was enhanced by increasing temperature,indicating temperature and pH had synergistic effects.In addition,with increasing Fe~(3+)concentration,the reaction rates of D-ribose and L-lysine increased first and then decreased with an optimal concentration of 0.004 mmol/L.When a solution(pH=12)contained 2%D-ribose,2%L-lysine and 0.004 mmol/L Fe~(3+),gellan gum made changed its color the fastest,and its color could be developed at low temperature during microwave heating,which can be applied in researches on microwave reheating foods.
This study aimed to realize rapid color development of model foods that contained D-ribose and L-lysine at 65-70℃.By using D-ribose and L-lysine as substrates,the effects of pH,temperature,and Fe~(3+)concentration on the ribose-lysine reaction system were studied by ultraviolet and visible spectrophotometry.The results showed that in solutions of D-ribose and L-lysine,the rate of Maillard reaction increased with increasing pH at pH 7-12,and this effect was enhanced by increasing temperature,indicating temperature and pH had synergistic effects.In addition,with increasing Fe~(3+)concentration,the reaction rates of D-ribose and L-lysine increased first and then decreased with an optimal concentration of 0.004 mmol/L.When a solution(pH=12)contained 2%D-ribose,2%L-lysine and 0.004 mmol/L Fe~(3+),gellan gum made changed its color the fastest,and its color could be developed at low temperature during microwave heating,which can be applied in researches on microwave reheating foods.
引文
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[22]HUANG Y,TANG J,SWANSON B G,et al.Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels[J].Carbohydrate Polymers,2003,54(4):517-522.
[23]邵瑶瑶,赵燕,徐明生,等.金属离子对蛋白质凝胶化行为的影响研究进展[J].食品科学,2017,38(5):309-314.
[24]刘海梅,熊善柏,谢笔钧.钙离子对白鲢鱼糜热诱导凝胶化的影响[J].食品科学,2006,27(8):87-90.
[25]项惠丹,许时婴,王璋.蛋白质与还原糖美拉德反应产物的抗氧化活性[J].食品科学,2008,29(7):52-57.
[26]王博,张书文,刘鹭,等.酪蛋白酸钠美拉德反应产物的制备及其乳化特性[J].食品科学,2018,39(16).98-104.
[2]阎若萍,王易芬,涂桂飞,等.工业微波灭菌技术在食品加工领域的研究进展[J].食品工业科技,2018,39(8):302-308.
[3]阎若萍,王易芬,栾东磊.频率波动范围对家用微波炉加热模式的影响[J].食品与机械,2018,34(5):101-105;215.
[4]BORNHORST E R,TANG J,SABLANI S S,et al.Development of model food systems for thermal pasteurization applications based on Maillard reaction products[J].LWT-Food Science and Technology,2017,75(1):417-424.
[5]AUKSORNSRI T,BORNHORST E R,TANG J,et al.Developing model food systems with rice based products for microwave assisted thermal sterilization[J].LWT-Food Science and Technology,2018,96(10):551-559.
[6]WANG J,TANG J,LIU F,et al.A new chemical markermodel food system for heating pattern determination of microwave-assisted pasteurization processes[J].Food and Bioprocess Technology,2018,11(7):1 274-1 285.
[7]BORNHORST E R,TANG J,SABLANI S S,et al.Thermal pasteurization process evaluation using mashed potato model food with Maillard reaction products[J].LWT-Food Science and Technology,2017,82(9):454-463.
[8]PANDIT R B,TANG J,LIU F,et al.A computer vision method to locate cold spots in foods in microwave sterilization processes[J].Pattern Recognition,2007,40(12):3 667-3 676.
[9]ZHANG W,LIU F,NINDO C,et al.Physical properties of egg whites and whole eggs relevant to microwave pasteurization[J].Journal of Food Engineering,2013,118(1):62-69.
[10]ZHANG W,LUAN D,TANG J,et al.Dielectric properties and other physical properties of low-acyl gellan gel as relevant to microwave assisted pasteurization process[J].Journal of Food Engineering,2015,149(3):195-203.
[11]ZHANG W,TANG J,LIU F,et al.Chemical marker M2(4-hydroxy-5-methy l-3(2H)-furanone)formation in egg white gel model for heating pattern determination of microwave-assisted pasteurization processing[J].Journal of Food Engineering,2014,125(1):69-76.
[12]朱家诚,王克站,杨波,等.一种新型自动售餐机控制系统设计[J].装备制造技术,2016(7):79-82.
[13]吴惠玲,王志强,韩春,等.影响美拉德反应的几种因素研究[J].现代食品科技,2010,26(5):441-444.
[14]曹长春,石景艳,谢建春,等.温度对“半胱氨酸-木糖”模型体系初始美拉德中间体及挥发性风味物质形成的影响[J].食品与发酵工业,2015,41(11):64-69.
[15]黄甜,严成,黄业传,等.高压结合热处理对猪肉色泽的影响[J].食品工业科技,2015,36(2):85-89.
[16]贾慧,夏俪宁,李琦,等.两种多酚对马鲛鱼鱼糜凝胶特性的改善[J].食品与发酵工业,2018,44(10):90-95.
[17]李荣,马慧婷,姚兰英,等.低酰基结冷胶-乳清蛋白混合凝胶的凝胶特性[J].现代食品科技,2018,34(1):31-37.
[18]黄永涛,卢红梅,崔云,等.食醋中美拉德反应的探讨[J].中国调味品,2010,35(9):29-33.
[19]周向军,周健,冯进兵,等.4种模式美拉德反应条件及其产物抗氧化作用[J].食品与发酵工业,2014,40(6):27-36.
[20]AJANDOUZ E H,TCHIAKPE L S,ORE F D,et al.Effects of p H on caramelization and Maillard reaction kinetics in fructose-lysine model systems.[J].Journal of Food Science,2010,66(7):926-931.
[21]郑晓杰,林胜利,聂小华,等.温度对鸡骨酶解液美拉德反应产物光谱特性和挥发性风味成分的影响[J].食品与发酵工业,2015,41(8):127-132.
[22]HUANG Y,TANG J,SWANSON B G,et al.Effect of calcium concentration on textural properties of high and low acyl mixed gellan gels[J].Carbohydrate Polymers,2003,54(4):517-522.
[23]邵瑶瑶,赵燕,徐明生,等.金属离子对蛋白质凝胶化行为的影响研究进展[J].食品科学,2017,38(5):309-314.
[24]刘海梅,熊善柏,谢笔钧.钙离子对白鲢鱼糜热诱导凝胶化的影响[J].食品科学,2006,27(8):87-90.
[25]项惠丹,许时婴,王璋.蛋白质与还原糖美拉德反应产物的抗氧化活性[J].食品科学,2008,29(7):52-57.
[26]王博,张书文,刘鹭,等.酪蛋白酸钠美拉德反应产物的制备及其乳化特性[J].食品科学,2018,39(16).98-104.