阿玛多利重排
化学
脯氨酸
品味
质谱法
色谱法
果糖
水溶液
美拉德反应
芳香
产量(工程)
生物化学
食品科学
氨基酸
有机化学
糖基化
冶金
材料科学
受体
作者
Yuran Wang,Heping Cui,Qiang Zhang,Khizar Hayat,Jun Yu,Shahzad Hussain,Muhammad Usman Tahir,Xiaoming Zhang,Chi‐Tang Ho
标识
DOI:10.1016/j.foodres.2021.110319
摘要
Amadori rearrangement product (ARP) derived from proline and glucose was prepared in aqueous medium, and purified by ion exchange chromatography and identified by mass spectrometry and nuclear magnetic resonance spectrometry. The ARP was confirmed as 1-deoxy-1-L-proline-D-fructose (C11H19O7N, 277 Da) with four main isomers. A preliminary vacuum dehydration coupled with subsequent spray drying was used to improve the yield of ARP conversion from 3.63% to 69.15%. Furthermore, the taste characteristics of spray dried ARP products were analyzed by electronic tongue and sensory evaluation. The results indicated that when the dosage of ARP products was above 0.4%, a 20% salt reduction could be achieved without reduction in the salty taste as well as having a significant enhancement in the umami attribute. The products at low- and medium- extents of reaction could stimulate more secretion of aldosterone in oral cavity and then improve its sensitivity to the salt, while the product at high- extent of reaction inhibits aldosterone secretion.
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