共查询到18条相似文献,搜索用时 125 毫秒
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一种清甜香韵香精的制备及其在烟草中的应用研究 总被引:1,自引:0,他引:1
通过研究烟梗美拉德反应温度、反应时间、原料的种类及添加量对卷烟加香效果的影响,确定了反应的最佳条件,即反应温度100℃,反应时间3 h,烟梗与杨梅提取物、鲜榨西瓜汁的反应物料比分别为1∶0.17、1∶1或1∶1.4,并对反应料液的呈香物质进行GC/MS分析。分析结果显示,与烟梗提取液相比,添加杨梅提取物及鲜榨西瓜汁的烟梗酶解-美拉德反应料液中乙酸、星苹酯、β-紫罗兰酮、苯乙醇、邻氨基苯甲酸甲酯等具有清甜香韵物质的种类及含量明显增加,糠醛、呋喃、吡咯类衍生物等具有烘烤香韵物质的含量也略有提升。经卷烟加香评吸结果显示,添加有杨梅提取物及鲜榨西瓜汁的烟梗美拉德料液具有明显的清甜香韵,具有丰富烟香、增浓细腻烟气、生津增甜、去除杂味、降低刺激等作用,起到改善卷烟抽吸品质的应用效果。 相似文献
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目的通过检测知母多糖提取过程中游离氨基酸和还原糖质量的变化,以及芳香味物质的成分,判断美拉德反应是否存在,并分析影响美拉德反应的因素,为指导临床合理用药和提高多糖的提取效率提供可供参考的依据。方法通过采用UPLC-MS/MS法检测知母中游离氨基酸含量,比色法测定还原糖含量。利用气相色谱-质谱联用仪对知母在浓缩过程中其挥发性反应产物进行分析,同时利用高效液相色谱法对5-HMF进行检测,结合氨基酸和还原糖含量的变化,探讨美拉德反应及其影响因素。结果在浓缩过程中各游离氨基酸、还原糖质量分数降低,5-HMF含量升高,挥发性成分中鉴定了22个化合物。结论知母长时间的浓缩过程中存在美拉德反应,温度为60℃,时间为150min开始出现显著降低。 相似文献
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以酪蛋白酸钠(Sodium Caseinate,SC)和燕麦β-葡聚糖(oat β-glucan,OG)利用干法美拉德反应制备酪蛋白酸钠-燕麦β-葡聚糖美拉德产物。利用单因素试验,以接枝度和褐变度为评价指标,对其制备条件进行研究,确定酪蛋白酸钠-燕麦β-葡聚糖美拉德产物最佳反应条件为:酪蛋白酸钠:燕麦β-葡聚糖为1:2,反应温度为60 ℃,反应时间为24 h,反应湿度为78 %,反应pH值为7。SDS-PAGE 电泳结果表明,酪蛋白酸钠和燕麦β-葡聚糖之间共价交联形成大分子聚合物。红外光谱分析表明糖苷键成功连接到蛋白质分子。内源荧光光谱表明引入多糖亲水性羟基,酪蛋白酸钠空间结构改变。最终得到美拉德产物的接枝度为50.01 %,褐变L值为85.06,乳化活性提高了85.12 %,乳化稳定性提高了11.24 %。本文改善了酪蛋白酸钠在一定pH范围内的溶解性和乳化性,拓展了酪蛋白酸钠在食品医药的应用范围。 相似文献
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为加大美拉德反应产物(MRPs)在卷烟加香中的开发和应用,以葡萄糖和丙氨酸为原料,通过单因素实验和正交试验考察了反应时间、体系初始p H、反应温度、糖氨物质的量比对MRPs的影响,并对MRPs进行GC-MS成分分析及感官评价。结果表明,最佳反应条件为:反应时间为6 h,体系初始p H 10. 0,反应温度为95℃,糖氨物质的量比为2∶1。反应产物中挥发性香味成分主要有呋喃类成分2种、呋喃酮类3种、吡喃酮类3种。感官评价结果表明,葡萄糖和丙氨酸的MRPs加入卷烟中可以降低杂气和刺激性、增加回甜感、提高烟气轻松感,最佳添加量为0. 10%。 相似文献
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Maillard reaction (MR) was studied in aqueous model systems containing gelatin and sodium alginate, which were heat treated for different pH (7, 8, 9, 10 and 11) at three temperatures (70, 80 and 90 °C). Some indicators were used to evaluate this reaction:degree of crosslinking, release of gelatin, free amino groups and browning intensities. The results indicated that alginate/gelatin crosslinked by MR showed an increase of degree of crosslinking as the pH and temperatures were increasing while release of gelatin decreased. Furthermore, samples prepared at a high temperature exhibited stronger browning intensity owing to the formation of Maillard reaction products (MRPs). The obtained materials were analyzed by FTIR and XRD. The antioxidant ability by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and power reducing, as well as the anti-inflammatory activity were investigated. 相似文献
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Wenbin Zhang Zhengjun Chen Ruijin Yang Xiao Hua Wei Zhao Shuyi Guan 《European Journal of Lipid Science and Technology》2021,123(5):2000172
High-load flaxseed oil microcapsule is prepared with the Maillard reaction products (MRPs) of sodium caseinate and isomaltooligosaccharide as wall material. It is found that the emulsifying activity index and emulsion stability index of MRPs are increased by 31.32% and 34.11% respectively at the appropriate degree of graft (26.30%) compared with the mixture of sodium caseinate and isomaltooligosaccharide. Smaller droplet size and lower polydispersity index can be achieved in the flaxseed oil emulsions coated by MRPs, due to the change of sodium caseinate molecular weight and spatial structure. The microencapsulation efficiency of the microcapsules coated by MRPs is highly improved up to 98.22% at oil load of 58.43%, compared with the control group. Furthermore, MRPs as coating material can protect flaxseed oil against lipid oxidation at 50 °C for 4 weeks. More importantly, the smooth, round, and compact external surface structures of microcapsule powder support its physical necessity for industrial usage. Due to its high microencapsulation efficiency and good oxidation stability, MRPs formed with sodium caseinate and isomaltooligosaccharide show great application potential in preparing high load oil microcapsule. Practical Applications : Findings in this research could be utilized for developing microencapsulation loaded with higher concentration of flaxseed oil, a rich source of α-linoleic acid and lignans. Application of MRPs (Maillard reaction products) formed through interaction between sodium caseinate and isomaltooligosaccharide by heating improved both its physicochemical properties and oxidative stability. It is a novel approach for developing microcapsule with higher percentages of oils with better oxidative stability. 相似文献
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在L-抗坏血酸-L-脯氨酸/L-丙氨酸模型体系中研究了pH对Maillard反应产物的抗氧化活性的影响。Maillard反应产物通过控制不同初始pH(pH=4、5、6、7、8)于140℃加热搅拌2h的条件下制备,并以还原力、1,1-二苯基-2-苦基偕腙肼自由基(DPPH)清除能力和Fe2+螯合能力为指标对其产物抗氧化活性进行分析评价。结果表明,产物的还原力、DPPH自由基清除能力在pH=5时达到最大,Fe2+螯合能力随着pH的增大而增大,而且Maillard反应产物的还原力与在294nm处的紫外吸光度密切相关。 相似文献
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Roasting-Related Changes in Oxidative Stability and Antioxidant Capacity of Apricot Kernel Oil 总被引:1,自引:0,他引:1
Gökhan Durmaz İhsan Karabulut Ali Topçu Meltem Asiltürk Türkan Kutlu 《Journal of the American Oil Chemists' Society》2010,87(4):401-409
Apricot kernels were roasted for various lengths of time (0–30 min) at 180 °C and changes in the oxidative stability, antioxidant
capacity, color, as well as the level of tocopherols and fatty acids of the apricot kernel oil (AKO) were monitored. While
the level of tocopherols decreased, the oxidative stability and antioxidant capacity of AKO increased with roasting, probably
due to the formation of antioxidative Maillard reaction products (MRPs) during the roasting. Medium roasted samples (15–20 min)
were found to be more resistant to oxidative deterioration. The oil from the 30-min roasted sample was more susceptible to
oxidation compared to the oil from the 20-min roasted sample in most of the stability tests. Relatively shorter roasting periods
(5–10 min) also led to a decrease in oxidative stability in comparison to the unroasted sample. Brownish color and antiradical
activity increased with roasting and the highest values were measured in the 30 min roasted sample. 相似文献
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Hellwig M Geissler S Matthes R Peto A Silow C Brandsch M Henle T 《Chembiochem : a European journal of chemical biology》2011,12(8):1270-1279
In glycation reactions, the side chains of protein-bound nucleophilic amino acids such as lysine and arginine are post-translationally modified to a variety of derivatives also known as Maillard reaction products (MRPs). Considerable amounts of MRPs are taken up in food. Here we have studied the interactions of free and dipeptide-bound MRPs with intestinal transport systems. Free and dipeptide-bound derivatives of N(6)-(1-fructosyl)lysine (FL), N(6)-(carboxymethyl)lysine (CML), N(6)-(1-carboxyethyl)lysine (CEL), formyline, argpyrimidine, and methylglyoxal-derived hydroimidazolone 1 (MG-H1) were synthesized. The inhibition of L-[(3)H]lysine and [(14) C]glycylsarcosine uptakes was measured in Caco-2 cells which express the H(+)/peptide transporter PEPT1 and lysine transport system(s). Glycated amino acids always displayed lower affinities than their unmodified analogues towards the L-[(3)H]lysine transporter(s). In contrast, all glycated dipeptides except Ala-FL were medium- to high-affinity inhibitors of [(14)C]Gly-Sar uptake. The transepithelial flux of the derivatives across Caco-2 cell monolayers was determined. Free amino acids and intact peptides derived from CML and CEL were translocated to very small extents. Application of peptide-bound MRPs, however, led to elevation (up to 80-fold) of the net flux and intracellular accumulation of glycated amino acids, which were hydrolyzed from the dipeptides inside the cells. We conclude 1) that free MRPs are not substrates for the intestinal lysine transporter(s), and 2) that dietary MRPs are absorbed into intestinal cells in the form of dipeptides, most likely by the peptide transporter PEPT1. After hydrolysis, hydrophobic glycated amino acids such as pyrraline, formyline, maltosine, and argpyrimidine undergo basolateral efflux, most likely by simple diffusion down their concentration gradients. 相似文献
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Transformation of Free and Dipeptide‐Bound Glycated Amino Acids by Two Strains of Saccharomyces cerevisiae
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Dr. Michael Hellwig Marie Börner Falco Beer Prof. Dr. Karl‐Heinz van Pée Prof. Dr. Thomas Henle 《Chembiochem : a European journal of chemical biology》2017,18(3):266-275
The yeast Saccharomyces cerevisiae transforms branched‐chain and aromatic amino acids into higher alcohols in the Ehrlich pathway. During microbiological culturing and industrial fermentations, this yeast is confronted with amino acids modified by reducing sugars in the Maillard reaction (glycation). In order to gain some preliminary insight into the physiological “handling” of glycated amino acids by yeasts, individual Maillard reaction products (MRPs: fructosyllysine, carboxymethyllysine, pyrraline, formyline, maltosine, methylglyoxal‐derived hydroimidazolone) were administered to two strains of S. cerevisiae in a rich medium. Only formyline was converted into the corresponding α‐hydroxy acid, to a small extent (10 %). Dipeptide‐bound pyrraline and maltosine were removed from the medium with concomitant emergence of several metabolites. Pyrraline was mainly converted into the corresponding Ehrlich alcohol (20–60 %) and maltosine into the corresponding α‐hydroxy acid (40–60 %). Five specific metabolites of glycated amino acids were synthesized and characterized. We show for the first time that S. cerevisiae can use glycated amino acids as a nitrogen source and transform them into new metabolites, provided that the substances can be transported across the cell membrane. 相似文献