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首页> 外文期刊>Journal of Agricultural and Food Chemistry >Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage.
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Progress of the Maillard reaction and antioxidant action of Maillard reaction products in preheated model systems during storage.

机译：在储存过程中，预热模型系统中美拉德反应产物和美拉德反应产物的抗氧化作用的进展。

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The progress of the Maillard reaction and the effect of Maillard reaction products (MRPs) on lipid oxidation in preheated model systems containing pregelatinized starch, glucose, lysine, and soybean oil have been studied during storage. The samples, either containing all components or excluding one or more of them, were heated at 100 degrees C for 90 min and then stored for up to 180 days at 25 degrees C. Browning indices and lipid oxidation were measured, and the results showed that, in samples containing oil, the Maillard reaction had a significant rate also at room temperature and confirmed the ability of MRPs to retard peroxide formation. Under the conditions adopted the rate of the Maillard reaction was increased by the presence of the oil and its oxidation products. The antioxidant action of the MRPs was also evaluated using a peroxide scavenging test based on crocin bleaching. The results demonstrated that antioxidant activity developed with increased browning of the samples.
机译：在储存过程中，已经研究了美拉德反应的进展以及美拉德反应产物（MRP）对包含预胶化淀粉，葡萄糖，赖氨酸和大豆油的预热模型系统中脂质氧化的影响。将包含所有成分或不包含其中一种或多种成分的样品在100摄氏度下加热90分钟，然后在25摄氏度下保存长达180天。测量了褐变指数和脂质氧化，结果表明： ，在含有油的样品中，美拉德反应在室温下也具有显着的速率，并证实了MRP抑制过氧化物形成的能力。在所采用的条件下，由于油及其氧化产物的存在，美拉德反应的速率得以提高。还使用基于番红花漂白的过氧化物清除测试评估了MRP的抗氧化作用。结果表明，抗氧化活性随着样品褐变的增加而发展。

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