共查询到17条相似文献,搜索用时 78 毫秒
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美拉德反应及其在食品风味中的应用研究 总被引:13,自引:0,他引:13
美拉德反应(Maillard Reaction)是指氨基化合物和羰基化合物之间发生的反应。在食品中反应物通常是氨基酸、肽、蛋白质和还原糖类,是食品香味产生的主要来源之一。食品在加热过程中发生的美拉德反应(也称非酶褐变反应)会产生某些特有的食品风味,但也会使食品的营养价值降低,甚至还会产生毒性物质。因此,采取适当措施控制maillard反应程度既能为食品提供风味,亦能使有毒副产物尽可能降低。本就美拉德反应机理、影响因素、控制方法及在食品风味中的应用进行了综述。 相似文献
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Rinkesh Kumar Gupta Kriti Gupta Akanksha Sharma Mukul Das Irfan Ahmad Ansari 《Critical reviews in food science and nutrition》2018,58(2):208-226
Food allergens have a notable potential to induce various health concerns in susceptible individuals. The majority of allergenic foods are usually subjected to thermal processing prior to their consumption. However, during thermal processing and long storage of foods, Maillard reaction (MR) often takes place. The MR is a non-enzymatic glycation reaction between the carbonyl group of reducing sugars and compounds having free amino groups. MR may sometimes be beneficial by damaging epitope of allergens and reducing allergenic potential, while exacerbation in allergic reactions may also occur due to changes in the motifs of epitopes or neoallergen generation. Apart from these modulations, non-enzymatic glycation can also modify the food protein(s) with various type of advance glycation end products (AGEs) such as N?-(carboxymethyl-)lysine (CML), pentosidine, pyrraline, and methylglyoxal-H1 derived from MR. These Maillard products may act as immunogen by inducing the activation and proliferation of various immune cells. Literature is available to understand pathogenesis of glycation in the context of various diseases but there is hardly any review that can provide a thorough insight on the impact of glycation in food allergy. Therefore, present review explores the pathogenesis with special reference to food allergy caused by non-enzymatic glycation as well as AGEs. 相似文献
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近年来食物过敏发生率急剧增加,已是全球关注的公共卫生问题。美拉德反应作为食品加工和储存过程中最重要的化学反应之一,过敏原蛋白被修饰后由于结构发生了变化,必然引起致敏性改变,进而可能引发机体对于不同处理条件的抗原免疫耐受不一致,导致过敏反应。本文首先介绍了美拉德反应修饰蛋白质的过程及机理,进而解析不同影响因素调节美拉德反应终产物对致敏性的影响,最后阐述影响肠道菌群及其免疫应答机制的相关研究进行综述,并对美拉德反应作为一种尚未被完全开发和应用的加工方式进行展望。 相似文献
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Coordinate contribution of lipid oxidation and Maillard reaction to the nonenzymatic food browning 总被引:3,自引:0,他引:3
Lipid oxidation and the Maillard reaction are probably the two most important reactions in Food Science. Both include a whole network of different reactions in which an extraordinary complex mixture of compounds are obtained in very different amounts and produce important changes in food flavor, color, texture, and nutritional value, with positive and negative consequences. This article analyzes the interactions between both reactions, with special emphasis in nonenzymatic browning development, by discussing the influence of lipid oxidation products in the Maillard pathway and vice versa, as well as the existence of common intermediates and polymerization mechanisms in both reactions. The existing data suggest that both reactions are so interrelated that they should be considered simultaneously to understand the products of the Maillard reaction in the presence of lipids and vice versa, and should be included in one general pathway that can be initiated by both lipids and carbohydrates. 相似文献
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《Trends in Food Science & Technology》2000,11(9-10):364-373
This paper reviews some of the research designed to lead to an increased understanding of the chemistry of the Maillard reaction, based on recent developments, and its influence on food properties like colour, flavour and nutritional value. A critical analysis is given on how quality attributes associated with Maillard reaction can be predicted and controlled by kinetic modelling. Multiresponse modelling (taking more than one reactant and product into consideration in the modelling process) is a powerful tool to model complicated consecutive and parallel reactions, like the Maillard reaction. Such a multiresponse approach provides a major guidance in understanding the reaction mechanism. An illustrative example is given. 相似文献