Understanding the impact of pectin physicochemical variation on browning of simulated Maillard reaction system in thermal and storage processing
文献类型： 外文期刊
第一作者： Hu, Jiaxing
作者： Hu, Jiaxing;Li, Xuan;Yu, Qingting;Wang, Wenyue;Bi, Jinfeng
作者机构：
关键词： Browning; Pectin variation; Maillard reaction
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：8.2； 五年影响因子：7.8 ）
ISSN： 0141-8130
年卷期： 2023 年 240 卷
页码：
收录情况： SCI
摘要： Maillard reaction browning is one of the quality deterioration in dried fruit products, but how pectin affects Maillard reaction in the fruit drying and storage process is not clear. This study aimed at investigating the mechanism of pectin variation impact on the browning of Maillard reaction by using simulated system (L-lysine, D-fructose and pectin) in thermal (60 degrees C and 90 degrees C for 8 h) and storage (37 degrees C for 14 days) process. Results showed that apple pectin (AP) and sugar beet pectin (SP) significantly enhanced the browning index (BI) of the Maillard reaction system by 0.01 to 134.51 in the thermal and storage processes, respectively, which were methylation degree of pectin-dependent. The pectin depolymerization product participated Maillard reaction by reacting with L-lysine, and increasing the 5-hydroxymethyl furfural (5-HMF) content (1.25-11.41-fold) and Abs420nm (0.01-0.09). It also produced a new product (m/z 225.1245), which finally increased browning level of the system.
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