期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 4, 期 8, 页码 1391-1398出版社
SPRINGER
DOI: 10.1007/s11947-009-0251-6
关键词
Ultrasound; Antioxidant activity; Maillard reaction; Browning
资金
- Science and Technology Planning Project of Guangdong Province, China [2007B080401010]
- Science Foundation for Province and Ministry CEEUSRO cooperation of Demonstration Base and Innovation Platform Construction of Guangdong Province, China [2008A080403009]
Effects of ultrasound on pH, intermediate products, browning, glycin and glucose contents, reducing power, and antioxidant activity of a glycin-glucose solution were examined. Results showed that the ultrasonic treatment at the intensity of 17.83 W/cm(2) for 50 min resulted in the increases of the solution's absorbance at 294 and 420 nm and the antioxidant activity from approximately 0% to 2.40%, 1.19%, and 18.62%, respectively. At the same time, 21% reduction in glycin and 92% in glucose were observed. Gas chromatography/mass spectrum analysis showed that the ultrasonic treatment induced a Maillard reaction in the model system producing substances including 2,5-dimethyl-pyrazine, trimethyl-pyrazine, (Z)-9-octadecenamide, 1,2-benzenedicarboxylic acid, and mono (2-ethylhexyl) ester. This study indicated that ultrasound, especially at higher intensities, could potentially be employed as a means to promote the Maillard reaction in the glycin-glucose solution.
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