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Wu Y, Ye H, Fan F. Nonenzymatic Browning of Amorphous Maltose/Whey Protein Isolates Matrix: Effects of Water Sorption and Molecular Mobility. Foods 2022; 11:foods11142128. [PMID: 35885371 PMCID: PMC9324457 DOI: 10.3390/foods11142128] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2022] [Revised: 07/11/2022] [Accepted: 07/12/2022] [Indexed: 11/16/2022] Open
Abstract
Nonenzymatic browning (NEB) reactions often affect the nutritional quality and safety properties of amorphous food solids. Developing a proper approach to control the NEB reaction has been of particular interest in the food industry. An NEB reaction in an amorphous maltose/Whey protein isolates (WPI) matrix containing L-lysine and D-xylose as reactants were studied at ambient temperatures aw ≤ 0.44 and 45~65 °C. The results indicated that the presence of NEB reactants barely disturbed the water sorption behavior of the matrix. The Guggenheim–Anderson–de Boer (GAB) constants and Qst values of the studied samples were affected by storage conditions as the migration of sorbed water among monolayers occurred. The rate of color changes and 5-hydoxymethylfurfural (5-HMF) accumulation on the matrix were accelerated at high ambient temperatures aw, reflecting the extent of NEB reaction increases. Since the strength concept (S) could give a measure of molecular mobility, the extent of the NEB reaction was governed by the molecular mobility of the matrix as the activation energy (Ea) of 5-HMF production minimized at solids with high S values. We found that the S concept had a considerable potential usage in controlling the NEB reaction on amorphous sugar–protein solids. This data set has practical significance in the comprehensive understanding of manipulating the diffusion-limited chemical reactions on low-moisture food solids.
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Affiliation(s)
- Yaowen Wu
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; (Y.W.); (H.Y.)
| | - Haoxuan Ye
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; (Y.W.); (H.Y.)
| | - Fanghui Fan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; (Y.W.); (H.Y.)
- Institute of Advanced Study, Shenzhen University, Shenzhen 518060, China
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen 518060, China
- Correspondence: ; Tel.: +86-755-26535516
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Omari IO, Charnock HM, Fugina AL, Thomson EL, McIndoe JS. Magnesium-Accelerated Maillard Reactions Drive Differences in Adjunct and All-Malt Brewing. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2020. [DOI: 10.1080/03610470.2020.1795437] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Isaac O. Omari
- Department of Chemistry, University of Victoria, Victoria, BC, Canada
| | | | - Alexa L. Fugina
- Department of Chemistry, University of Victoria, Victoria, BC, Canada
| | | | - J. Scott McIndoe
- Department of Chemistry, University of Victoria, Victoria, BC, Canada
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