Effects of Amino Acids and Reducing Sugars on Maillard Reaction Products

doi:10.7506/spkx1002-6630-201613006

Abstract

Abstract:

The aim of this study was to monitor aroma and hazardous compounds in Maillard reaction products (MRPs)
derived from model systems consisting of amino acids (cysteine, glycine and glutamic) and reducing sugars (xylose and
glucose). The results showed that more kinds of amino acids participating in the Maillard reaction could result in the
formation of more volatile compounds and more abundant flavors. The reaction in the presence of glycine could generate
less acrylamide, while a higher amount of acrylamide could be formed in the presence of glutamic acid. The type of reducing
sugar had no impact on the generation of acrylamide. Higher content of 5-hydroxy methylfurfural (5-HMF) in MRPs was
derived from glycine model system, while model systems containing cysteine, glycine or xylose produced lower content of
5-HMF. The amount of acrylamide and 5-HMF was in the safe range under our experimental conditions.

Key words: Maillard reaction, aroma components, acrylamide, 5-hydroxymethylfurfural (5-HMF)

CLC Number:

TS202.1

QIAN Min, BAI Weidong, ZHAO Wenhong, LIU Xiaoyan, ZENG Xiaofang. Effects of Amino Acids and Reducing Sugars on Maillard Reaction Products[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201613006.

References

[1] 李伶俐, 曾茂茂, 陈洁, 等. 葡萄糖/L-半胱氨酸美拉德反应动力学的

研究[J]. 食品工业科技, 2011, 32(10): 73-75.

[2] 吴惠玲, 王志强, 韩春, 等. 影响美拉德反应的几种因素研

究[J]. 现代食品科技, 2010, 26(5): 441-444. DOI:10.3969/

j.issn.1673-9078.2010.05.003.

[3] KWAK E J, LIM S I. The effect of sugar,amino acid,metal ion,and

NaCl on model Maillard reaction under pH control[J]. Amino Acids,

2004, 27(1): 85-90. DOI:10.1007/s00726-004-0067-7.

[4] 马振龙, 李菁, 刘骞, 等. 猪骨蛋白水解物与3种还原糖美拉德反应

产物的理化特性及抗氧化活性的研究[J]. 食品科技, 2013, 38(4):

31-36.

[5] 刘平. 美拉德肽的形成机理及功能特性研究[D]. 无锡: 江南大学,

2012: 25.

[6] 张佳敏, 王卫, 张志宇. 利用美拉德反应生产天然肉味香料及其风

味成分分析[J]. 食品科技, 2011, 36(2): 248-252.

[7] 高尧来, 朱晶莹. 美拉德反应与肉的风味[J]. 现代食品科技, 2004,

20(1): 91-94. DOI:10.3969/j.issn.1673-9078.2004.01.034.

[8] 曾茂茂, 李伶俐, 何志勇, 等. 甘氨酸对美拉德反应体系及产生肉香

风味物质的影响[J]. 食品科学, 2012, 33(7): 32-36.

[9] 李伶俐. 美拉德反应体系中影响烤肉风味形成的因素研究[D]. 无

锡: 江南大学, 2011: 1-5.

[10] 钱敏, 白卫东, 赵文红, 等. 半胱氨酸-还原糖模拟美拉德反应制

备肉味香精的香气成分分析[J]. 中国食品添加剂, 2015(6): 66-72.

DOI:10.3969/j.issn.1006-2513.2015.06.003.

[11] JAEGER H, JANOSITZ A, KNORR D. The Maillard reaction

and its control during food processing. The potential of emerging

technologies[J]. Pathologie Biologie, 2010, 58(3): 207-213.

DOI:10.1016/j.patbio.2009.09.016.

[12] 金成, 章宇, 陆柏益, 等. 食品中Maillard反应伴生化学危害物的形

成机制与控制技术研究[J]. 中国食品学报, 2011, 11(9): 170-175.

DOI:10.3969/j.issn.1009-7848.2011.09.017.

[13] 孙凤祥, 赵浮梅, 杨晓云. 丙烯酰胺对小鼠的毒性作用[J]. 中国公共卫

生, 2004, 20(5): 569-570. DOI:10.3321/j.issn:1001-0580.2004.05.029.

[14] 罗荣, 赵维. 食物中丙烯酰胺对人体毒性研究[J]. 中国预防医学杂

志, 2004, 5(5): 416-418. DOI:10.3969/j.issn.1009-6639.2004.05.057.

[15] BULL R J, ROBINSON M, LAURIE R D, et al. Carcinogenic effects

of acrylamideIn Sencar and A/J mice[J]. Cancer Research, 1984,

44(1): 107-111.

[16] CAPUANO E, FERRIGNO A, ACAMPA I, et al. Characterization

of Maillard reaction in bread crisps[J]. European Food Research and

Technology, 2008, 228(2): 311-319. DOI:10.1007/s00217-008-0936-5.

[17] CAPUANO E, FERRIGNO A, ACAMPA I, et al. Effect of flour

type on Maillard reaction and acrylamide formation during toasting

of bread crisp model systems and mitigation strategies[J]. Food

Research International, 2009, 42(9): 1295-1302. DOI:10.1016/

j.foodres.2009.03.018.

[18] 章银良, 周文权. 美拉德反应产物5-羟甲基糠醛含量与抗氧化

活性关系研究[J]. 中国调味品, 2013, 38(1): 36-40. DOI:10.3969/

j.issn.1000-9973.2013.01.011.

[19] 罗昌荣, 谢焰, 印黔黔, 等. 木糖/脯氨酸共裂解过程挥发性化

合物形成规律[J]. 食品与机械, 2013, 29(2): 1-7. DOI:10.3969/

j.issn.1003-5788.2013.02.001.

[20] 陆文蔚, 黄玥, 艾清, 等. 高效液相色谱法检测月饼中丙烯酰胺

的含量[J]. 食品研究与开发, 2013, 34(13): 92-95. DOI:10.3969/

j.issn.1005-6521.2013.13.025.

[21] 李吉平, 刘文森, 高宏伟, 等. 固相萃取HPLC联用法测定食品

中丙烯酰胺含量的研究[J]. 食品科学, 2007, 28(2): 250-254.

DOI:10.3321/j.issn:1002-6630.2007.02.064.

[22] 程雷, 郑炎夏, 徐虹, 等. 固相萃取-高效液相色谱-串联质谱法

测定食品中的丙烯酰胺[J]. 食品科学, 2012, 33(2): 231-234.

DOI:10.3321/j.issn:1002-6630.2007.02.064.

[23] 叶艳芬, 徐立恒. 固相萃取-高效液相色谱法测定面粉类食品中丙烯

酰胺[J]. 分析试验室, 2013, 32(7): 95-97.

[24] SUN Shiyu, FANG Yun, XIA Yongmei. A facile of acrylamide

instarchy food by using a solid extraction-GC strategy[J]. Food

Control, 2012, 26(2): 220-222. DOI:10.1016/j.foodcont.2012.01.028.

[25] 邵美丽, 郝星宇, 刘巍, 等. 固相萃取-高效液相色谱法检测油炸猪

肉中丙烯酰胺[J]. 食品科学, 2015, 36(8): 231-235. DOI:10.7506/

spkx1002-6630-201508043.

[26] 蔡培钿, 白卫东, 钱敏. 美拉德反应在肉味香精中的研究进展[J]. 中

国酿造, 2009(5): 7-10. DOI:10.3969/j.issn.0254-5071.2009.05.003.

[27] de VLEESCHOUWER K, van der PLANCKEN I, VANLOEY A,

et al. Modelling acrylamide changes in foods: from single-response

empirical to multiresponse mechanistic approaches[J]. Trends in

Food Science and Technology, 2009, 20(3/4): 155-167. DOI:10.1016/

j.tifs.2009.01.060.

[28] 曾稳稳, 刘玉环, 阮榕生, 等. 美拉德反应所引起的食品安全问题的

研究进展[J]. 食品工业科技, 2011, 32(7): 447-450.