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首页> 外文期刊>Korean Journal of Food Science and Technology >Effect of Phenolic Acids on Inhibition of Browning of Maillard Reaction Model Solutions
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Effect of Phenolic Acids on Inhibition of Browning of Maillard Reaction Model Solutions

机译:酚酸对美拉德反应模型溶液褐变的抑制作用

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摘要

The effects of phenolic acids on inhibition of browning by the Maillard reaction were investigated with aglucose-glutamic acid model for doenjang with citric acid as the antibrowning agent and phenolic acid as its synergist.Five phenolic acids, cinnamic, coumaric, caffeic, hydroxybenzoic, and protocatechuic acids, were used. In order toinvestigate the antibrowning capacity, 0.1M glucose, 0.1 M glutamic acid, 50 mM citric acid, and 1 mM phenolic acidwere dissolved in 1 M phosphate buffer (pH 7.0), heated at 50 deg C for 24 hr in the presence of 0.2 mM FeCl_2, and storedat 4 deg C or 30 deg C for four weeks. Phenolic acid addition more efficiently inhibited browning during storage at 30 deg C than at4 deg C, without changes in pH. Hydroxybenzoic acid was the most efficient and increased the antibrowning capacity by 13%compared to sample without phenolic acids. Although caffeic and protocatechuic acids inhibited most the formation of 3-deoxyglucosone or fluorescence, they increased browning by forming colored complexes between two hydroxy groups ofphenolic acids and iron ions. Hydroxybenzoic acid will be able to be a useful synergist of citric acid, an antibrowningagent in doenjang, since it is permitted for doenjang.
机译:以柠檬酸为抗褐变剂,以酚酸为增效剂,用葡萄糖-谷氨酸模型对大酱进行了研究,研究了酚酸对美拉德反应褐变的抑制作用。使用原儿茶酸。为了研究抗褐变能力,将0.1M葡萄糖,0.1 M谷氨酸,50 mM柠檬酸和1 mM酚酸溶解在1 M磷酸盐缓冲液(pH 7.0)中,在0.2的存在下于50℃加热24小时。 mM FeCl 2,并在4℃或30℃下储存4周。苯酚酸的添加比在4℃下更有效地抑制了在30℃下储存期间的褐变,而不会改变pH。与不含酚酸的样品相比,羟基苯甲酸是最有效的,其抗褐变能力提高了13%。尽管咖啡酸和原儿茶酸抑制了3-脱氧葡糖苷或荧光的大部分形成,但它们通过在酚酸和铁离子的两个羟基之间形成有色络合物而增加了褐变。羟苯甲酸将成为柠檬味的有用增效剂,因为柠檬酸可以在doenjang中使用。

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