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首页> 外文期刊>RSC Advances >Development of a novel Maillard reaction-based time–temperature indicator for monitoring the fluorescent AGE content in reheated foods
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Development of a novel Maillard reaction-based time–temperature indicator for monitoring the fluorescent AGE content in reheated foods

机译：基于新的美丽反应的时间温度指标的研制，用于监测重新加热食品中的荧光年龄含量

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Dietary advanced glycation end products (AGEs) are formed via the Maillard reaction in foods, especially in reheated foods, and can cause chronic diseases. In this study, a series of Maillard reaction-based time–temperature indicators (TTIs: TTI-1, TTI-2, and TTI-3) were developed with lysine and xylose for monitoring the dynamic formation of fluorescent AGEs in reheated foods. The discoloration kinetics of Maillard reaction-based TTIs and the dynamics of fluorescent AGE formation were explored. Formulas were derived to illustrate the relationship of the color change in the TTIs with time and temperature. The activation energies ( E _(a) values) for generating the TTIs were 96.17, 87.98, and 83.55 kJ mol ~(?1) , respectively. TTI-1 was the optimal indicator for instant soy milk powder because it showed the lowest activation energy difference in this study. The results show that this series of Maillard reaction-based TTIs can be used to monitor the AGE contents in various reheated foods.
机译：膳食先进的糖糖末端产品（年龄）是通过美味食品中的美丽反应形成的，特别是在重新加热的食物中形成，并导致慢性疾病。在该研究中，使用赖氨酸和木糖进行了一系列基于美的玛丽达反应的时间 - 温度指示剂（TTI-1，TTI-2和TTI-3），用于监测重新加热食品中荧光年龄的动态形成。探讨了玛利德反应的TTI的变色动力学和荧光年龄地层的动态。衍生公式以说明随着时间和温度的TTI中的颜色变化的关系。用于产生TTI的激活能量（E _（A）值分别为96.17,87.98和83.55 kJ mol〜（？1）。 TTI-1是即时大豆奶粉的最佳指示剂，因为它显示了本研究中最低的激活能量差异。结果表明，这一系列的美丽基于毛虫反应的TTI可用于监测各种重新加热食品中的年龄含量。

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