原料对曲奇中羧甲基赖氨酸与羧乙基赖氨酸生成的影响
首发时间:2015-01-09
摘要:本文探究了不同的原料(糖、油脂、蛋白强化剂)和添加剂(膨松剂和柠檬酸)对曲奇中两种晚期糖基化终末产物(AGEs),羧甲基赖氨酸(CML)和羧乙基赖氨酸(CEL)生成的影响。实验结果表明采用蔗糖制备的曲奇样品比采用其他还原糖制备的样品含有更高的CML(46.67±0.67 ng/mg)和CEL(42.64±0.83 ng/mg),同时采用糖醇制备的曲奇含有高含量的CML和CEL。原料油脂的类别差异对曲奇中CML和CEL的生成总量没有显著影响。碳酸氢钠相较与碳酸氢铵对CML和CEL的生成有更强烈的促进作用。添加柠檬酸能够有效地抑制CML和CEL的生成但会对曲奇感官特性造成不利影响。配方中蛋白强化对CML与CEL生成有显著促进作用,其中酪蛋白的促进作用最弱。
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Effects of ingredients on Nε-(carboxymethyl)lysine and Nε-(carboxyethyl)lysine formation in cookies
Abstract:This paper studied the effects of different ingredients (sugars, fats, protein supplements), leavening agents and citric acid on Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) formation in cookies. Higher levels of CML (46.67 ± 0.67 ng/mg) and CEL (42.64 ± 0.83 ng/mg) were obtained in cookies prepared with sucrose compared to cookies prepared with reducing sugars and unexpected amounts of CML and CEL were found in sugar alcohol-based cookies. Variance on the type of commercial fat did not have considerable influence on overall CML and CEL contents. Sodium bicarbonate had stronger promoting effects than ammonia bicarbonate. Addition of citric acid effectively restricted CML and CEL formation, but their effects on sensory properties were detrimental. Fortification with protein supplements largely increased CML and CEL levels and casein demonstrated the lowest promoting effect among all protein supplements investigated.
Keywords: Food safety Nε-(carboxymethyl)lysine Nε-(carboxyethyl)lysine ingredients cookies
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原料对曲奇中羧甲基赖氨酸与羧乙基赖氨酸生成的影响
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