期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 12, 页码 3720-3731出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c07614
关键词
Maillard reaction; 1,2-dicarbonyl compounds; advanced glycation end products; methylglyoxal; dough; yeast; fermentation; baking process; bread
This study investigated the manufacturing process of wheat bread rolls and found that the AGE profile was significantly expanded, providing comprehensive mechanistic insights. Analysis of five major German bread types revealed high AGE contents, with major lysine protein modifications including carboxymethyl, carboxyethyl, and formyl lysine.
The technology of bread making is characterized by three major steps: dough mixing, proofing, and baking. To follow the course of Maillard processes in an authentic food matrix, the complete manufacturing process of wheat bread rolls was assessed along all production steps with the quantitation of sugars, furfurals, 1,2-dicarbonyl compounds, and advanced glycation end products (AGEs). As a result, the AGE profile was significantly enlarged to more than 12 structures, and comprehensive mechanistic insights were provided. The analyses of five major German bread types including wheat, brown, rye bread, pumpernickel, and crispbreads led to AGE contents of 69-149 mg/kg bread or 984-1857 mg/kg protein. Major lysine protein modifications were carboxymethyl, carboxyethyl, and formyl lysine and pyrraline. Arginine was mainly modified by methylglyoxal (MGO) to give imidazolinones. A major part of MGO was confirmed to stem from microbial metabolism.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据