Impact of ternary NADES prepared from proline, glucose and water on the Maillard reaction: Reaction activity, Amadori compound yield, and taste-enhancing ability
文献类型： 外文期刊
作者： Su, Guowan 1 ; Yu, Zixiang 1 ; Wang, Huayang 1 ; Zhao, Mouming 1 ; Zhao, Tiantian 3 ; Zhang, Jianan 1 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Guangdong Food Green Proc & Nutr Regulat Technol R, Guangzhou 511458, Peoples R China
3.Minist Agr & Rural Affairs, Sericulture & Agrifood Res Inst Guangdong Acad Agr, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Peoples R China
4.Room 323, Bldg 13 SCUT, 381 Wushan Rd, Guangzhou 510640, Peoples R China
关键词： Maillard reaction; Amadori rearrangement product; Umami-enhancing; Saltiness-enhancing; Natural deep eutectic solvents (NADES)
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2023 年 20 卷
页码：
收录情况： SCI
摘要： This study employed proline, glucose, and water to prepare natural deep eutectic solvents (NADES) through heating and stirring. The Maillard reaction was then performed, producing a high yield of Amadori rearrangement product (ARP) and physicochemical properties of NADES were examined for impacts on the reaction. Water had a dual function by promoting the formation of hydrogen bonding networks within the NADES when present at less than 15%, and also working as a diluting agent that could potentially disturb its structure when exceed 15%. These changes further affected the subsequent Maillard reaction, especially the ARP accumulation (reached the highest when water content was 15%). Correlation analysis shows strong positive viscosity-ARP and negative water activity-ARP correlations within a range. Moreover, the product (rich in ARP) remarkably enhanced umami and saltiness. This finding provides insights into modulating the Maillard reaction by adjusting NADES properties, demonstrating feasibility of this approach for flavor enhancer development.
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