Optimization of meat flavor generation and the pathway through Maillard reaction in cysteine-xylose-glycine model reaction systems
學生姓名:
劉惠茹
指導教授:
方銘志
學期:
109上
摘 要:
Generation of flavor is an important feature of the Maillard reaction, and the formation of sulfur-containing meaty compounds is a characteristic of the cysteine-xylose-glycine model systems. The Amadori rearrangement takes place between the carbonyl group of xylose and the amino group of cysteine or glycine in the initial stage of the Maillard reaction, leading to formation of Amadori rearrangement products, which are primary intermediates that play a critical role in further development of the final Maillard reaction products. 2-Threithyl-thiazolidine-4-carboxylic acid (TTCA), Cys-Amadori, and Gly-Amadori are three initial intermediates in the reaction systems. The addition of glycine shows that the reactivity of the Cys-Xylose reaction could be accelerated, whereas cysteine inhibits the Maillard reaction due to association of forming relatively stable thiazolidines. Under the molar ratio of Cys to Gly in 1:12, which benefits the formation of meaty flavor compounds, also minimizes the inhibit effects of cysteine in the meaty flavors generations, thus produces the highest amounts of meaty flavor substances in the systems. On the other hand, in spite of Cys-Amadori/Gly has the highest reactivity in development of both meaty flavors and brown products, the pathway of TTCA/Gly is considered to be more applicable for efficient preparation of processed-meat flavorings.
1091_專題討論摘要.pdf