Kinetic Studies on 5-Hydroxymethylfurfural Formation in Six Sugar-Enzymatic Protein Hydrolysate Model Systems

doi:10.7506/spkx1002-6630-201823012

Abstract

Abstract: The formation kinetics of 5-hydroxymethylfurfural (5-HMF) was investigated in model Maillard reaction systems consisting of two sugars (glucose and sucrose) and enzymatic protein hydrolysates from pork, beef and chicken. The 5-HMF content of the Maillard reaction products (MRPs) was determined by high performance liquid chromatography (HPLC). Results indicated that 5-HMF content was linearly correlated with heating time during thermal processing at 90–110 ℃ for 0–6 h. The formation of 5-HMF followed zero-order kinetics. 5-HMF content was positively correlated with heating time and temperature. The concentration of 5-HMF formed in the glucose-protein hydrolysate systems was much higher than that formed in the sucrose-protein hydrolysate systems.

Key words: 5-hydroxymethylfurfural, kinetics, sugar-enzymatic protein hydrolysate model system

CLC Number:

TS207.3

SUN Ying, ZHANG Lili, ZHANG Yuyu, SUN Baoguo, CHEN Haitao. Kinetic Studies on 5-Hydroxymethylfurfural Formation in Six Sugar-Enzymatic Protein Hydrolysate Model Systems[J]. FOOD SCIENCE, 2018, 39(23): 73-79.

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Kinetic Studies on 5-Hydroxymethylfurfural Formation in Six Sugar-Enzymatic Protein Hydrolysate Model Systems

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