当前位置: X-MOL 学术npj Sci. Food › 论文详情
Effects of high-intensity ultrasound and oil type on the Maillard reaction of d -glucose and glycine in oil-in-water systems
npj Science of Food Pub Date : 2018-01-22 , DOI: 10.1038/s41538-017-0010-4
Hang Yu, Yi-Xin Seow, Peter K. C. Ong, Weibiao Zhou

This study addresses the effect of high-intensity ultrasonic processing on four oil-in-water systems, using sunflower, peanut, olive and flaxseed oils, respectively, that contained an aqueous d-glucose and glycine Maillard reaction (MR) model system. The MR in the water phase was promoted as observed from higher depletion of reactants and higher amount of MR products (MRPs). A significantly higher amount of pyrazines was generated after ultrasonic processing, particularly in the sunflower and olive oil systems. These promotions were attributed to a well-mixing effect and a localised high temperature and pressure environment generated by the high-intensity ultrasound. However, upon 1 h of ultrasonic processing at 80 °C, a significant increase of oxidation was observed with high peroxide and p-anisidine values in the post-processed oils; meanwhile, the amount of unsaturated fatty acids decreased as well. As a result, some off-flavours were also detected in the post-processed oils, which affected the overall flavour profile of the MR systems.
更新日期:2019-11-18

 

全部期刊列表>>
化学/材料学中国作者研究精选
Springer Nature 2019高下载量文章和章节
ACS材料视界
自然科研论文编辑服务
中南大学国家杰青杨华明
剑桥大学-
中国科学院大学化学科学学院
材料化学和生物传感方向博士后招聘
课题组网站
X-MOL
北京大学分子工程苏南研究院
华东师范大学分子机器及功能材料
中山大学化学工程与技术学院
试剂库存
天合科研
down
wechat
bug