期刊
FOOD CHEMISTRY
卷 127, 期 2, 页码 596-601出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.01.049
关键词
Pressure; Glucose-ammonium sulphite solutions; 5-Hydroxymethyl-2-furaldehyde
资金
- Ministry of Science and Technology of China [31071564]
Effects of pressure on glucose-ammonium sulphite solutions were investigated. The reactant (i.e. glucose), intermediate products content, and browning intensity of advanced stages were tested using an UV-Vis spectrophotometer and a high performance liquid chromatograph to gain a better understanding of the influence of pressure on the glucose-ammonium model Maillard reaction system. This study indicates that pressure could promote the first step of the reaction, i.e. condensation reaction between SO32-/ammonium and glucose, but inhibit the increase of A(294), A(420) and 5-hydroxymethyl-2-furaldehyde content. The mechanism of inhibiting the glucose-ammonium model Maillard reaction might be that pressure increases dissociative SO32- content in solutions and inhibits the degradation of the Amadori rearrangement product. (C) 2011 Elsevier Ltd. All rights reserved.
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