共查询到18条相似文献,搜索用时 234 毫秒
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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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为了制备燕麦β-葡聚糖(OG)和大豆分离蛋白(SPI)的美拉德反应产物(MRPs)并研究功能性质和结构,采用湿法美拉德反应,以接枝度和色度值为指标探究工艺参数对反应的影响;通过测定溶解性、乳化特性、起泡特性以及分析SDS-PAGE电泳、内源性荧光光谱和傅里叶变换红外光谱来表征SPI的功能性质和结构的变化。结果表明,反应时间为100 min、温度为85℃、pH为7.5、蛋白与多糖质量比为1:1.2是制备MRPs的最佳工艺条件。在此条件下反应后,SPI的溶解性最高达到93.97%、乳化活性和乳化稳定性最高为38.268 m2·g-1和67.5 min,起泡能力和起泡稳定性提高到47.2%和86.8%,利用结构表征也可以表明SPI进行了糖基化。OG和SPI成功制备了MRPs并改善了功能性质。 相似文献
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以乳清蛋白为原料,亚麻籽胶为改性物,1,1-二苯基-2-苦肼基(DPPH·)自由基清除率为指标,湿热美拉德反应为改性方法,制备乳清蛋白-亚麻籽胶抗氧化产物。在单因素实验探究反应体系pH值、配比、时间及温度对乳清蛋白抗氧化活性的影响的基础上,响应面法优化分析各因素及其相互作用对乳清蛋白-亚麻籽胶抗氧化产物抗氧化活性的影响。得最佳工艺条件为:pH值10.7,m(乳清蛋白)∶m(亚麻籽胶)=2.98∶1,反应时间193.64min,反应温度为119.80℃。在此条件下,美拉德产物对DPPH·的清除率为33.48%,与未改性的乳清蛋白相比抗氧化性提高了3.36倍。经验证,此方法准确可靠,为开发乳清蛋白在食品工业中的应用以及开发新型、天然的抗氧化剂提供了参考。 相似文献
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松香酯O-烷基化改性增强木质素胺表面活性 总被引:1,自引:0,他引:1
以碱木质素为原料,通过与二乙烯三胺和甲醛的Mannich反应得到了木质素胺,再通过和松香与环氧氯丙烷的酯化产物(3-松香酰氧-2-羟丙基氯,简称为松香酯)的O-烷基化反应引入亲油性的松香酯基团,合成了松香改性木质素胺表面活性剂,并通过红外、紫外、表面张力仪对目标产物的结构和性能进行了测定。结果表明,合成松香酯的适宜条件为n(环氧氯丙烷)∶n(松香)=1.5∶1.0、反应温度100℃、反应时间6 h。在该条件下,松香的酯化率为95.6%。按n(木质素胺)∶n(松香酯)=4∶1合成的目标产物在pH=2的稀盐酸中,当其质量浓度为10 g/L时,表面张力为33.2 mN/m,当其质量浓度为5 g/L时,甲苯乳液分层时间为73 min;而同样条件下木质素胺的表面张力为48.5 mN/m,甲苯乳液分层时间为43 min,引入松香酯基团可以增强木质素胺表面活性。 相似文献
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《化学世界》2021,62(9):551-558
以紫花苜蓿叶蛋白为原料、木糖为改性物,以总还原能力、1,1-二苯基-2-三硝基苯肼(DPPH·)清除率和OH·清除率为指标,湿热美拉德反应为改性方法,研究了m(紫花苜蓿叶蛋白)∶m(木糖)比、pH、时间和温度对改性的紫花苜蓿叶蛋白抗氧化活性的影响。结果表明,在pH=9,m(紫花苜蓿叶蛋白)∶m(木糖)为1∶3、反应温度80℃、反应时间30 min时,紫花苜蓿叶蛋白-木糖体系抗氧化产物的抗氧化活性最显著,在此条件下制备出的紫花苜蓿叶蛋白-木糖体系抗氧化产物的总还原能力为1.25,DPPH·清除率为47.55%,OH·清除率为20.49%。 相似文献
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丹皮总黄酮的提取及抗氧化活性研究 总被引:1,自引:0,他引:1
以丹皮为原料提取丹皮总黄酮,并测得其在丹皮中的含量为1.6304%。以常用的化学合成抗氧化剂2,6-二叔丁基-4-甲基苯酚(BHT)和叔丁基对苯二酚(TBHQ)为对照,通过4种方法评价了丹皮总黄酮的抗氧化活性。结果表明,在相同浓度条件下,丹皮总黄酮对羟基自由基(·OH)清除率对DPPH自由基(·DPPH)清除率对超氧阴离子自由基(·O-2)清除率对小鼠肝组织脂质过氧化的抑制率;丹皮总黄酮具有较强的抗氧化能力,其抗氧化活性略低于或等于TBHQ的抗氧化活性,远远大于BHT的抗氧化活性,在较低浓度下即具有对多种氧化反应的抑制作用。表明,丹皮总黄酮是一种很有发展前景的天然抗氧化剂。 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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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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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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研究了以工业品甲基叔丁基醚(MTBE)和对苯二酚(HQ)为原料,在硫酸催化下,合成食品抗氧剂TBHQ的工艺参数。对催化剂的活性、原料的配比和反应时间等进行了优化考察。当对苯二酚∶甲基叔丁基醚∶硫酸=1∶1∶0.5(mol),反应温度为115℃,反应时间3 h,TBHQ的收率达77.65%。与传统方法相比,该方法具有价廉、操作简单的特点,具有较高的开发、应用价值。 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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叔丁基对苯二酚是一种应用广泛的食品添加剂,以对苯二酚和叔丁醇为原料,磷酸为催化剂,研究了影响TBHQ的合成条件,希望找到一个合成转化率高的最佳反应条件。实验表明在110℃、二甲苯溶剂中用70%的酸催化时反应效果最好,同时相应的稀释叔丁醇的浓度反应效果更佳。 相似文献