Research progress of Maillard reaction in food under microwave heating

Authors

XU Hai-xia, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University,Shanghai 201306 , China ；National Experimental Teaching Demonstratio
CHENG Yu-dong, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University,Shanghai 201306 , China ；National Experimental Teaching Demonstratio
JIN Yin-zhe, College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306 , China ；Engineering Research Center of Food Thermal-Processing Technology, Shanghai Ocean University,Shanghai 201306 , China ；National Experimental Teaching Demonstratio

Abstract

As a new type of heating method with high efficiency, energy saving and environmental protection, microwave heating is more and more widely used in industry. The Maillard reaction under microwave heating has a higher degree of early reaction. The composit

Publication Date

6-28-2020

First Page

214

Last Page

219

DOI

10.13652/j.issn.1003-5788.2020.06.039

Recommended Citation

Hai-xia, XU; Yu-dong, CHENG; and Yin-zhe, JIN (2020) "Research progress of Maillard reaction in food under microwave heating," Food and Machinery: Vol. 36: Iss. 6, Article 39.
DOI: 10.13652/j.issn.1003-5788.2020.06.039
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/39

References

[1] KATO A.Industrial applications of Maillard-type protein-polysaccharide conjugates[J].Food Science and Technology Research,2002,8(3):193-199.
[2] TAVARES W P S,DONG Shi-yuan,JIN Wei-ya,et al.Effect of different cooking conditions on the profiles of Maillard reaction products and nutrient composition of hairtail(Thichiurus lepturus)fillets[J].Food Research International,2018,103(1):390-397.
[3] MARTINS S I F S,JONGEN W M F,VAN BOEKEL M A J S.A review of Maillard reaction in food and implications to kinetic modelling[J].Trends in Food Science & Technology,2000,11(9/10):364-373.
[4] VAN LANCKER F,ADAMS A,DE KIMPE N.Formation of pyrazines in Maillard model systems of lysine-containing dipeptides[J].Journal of Agricultural and Food Chemistry,2010,58(4):2 470-2 478.
[5] LU Chi-ying,Hao Zhi-gang,PAYNE R,et al.Effects of water content on volatile generation and peptide degradation in the Maillard reaction of glycine,diglycine,and triglyci-ne[J].Journal of Agricultural and Food Chemistry,2005,53(16):6 443-6 447.
[6] BENZING-PURDIE L M,RIPMEESTER J A,RATCLIFFE C I.Effects of temperature on Maillard reaction products[J].Journal of Agricultural and Food Chemistry,1985,33(1):31-33.
[7] CHANDRASEKARAN S,RAMANATHAN S,BASAK T.Microwave food processing:A review[J].Food Research International,2013,52(1):243-261.
[8] DE LA HOZ A,DIAZ-ORTIZ A,MORENO A.Microwaves in organic synthesis.Thermal and non-thermal microwave effects[J].Chemical Society Reviews,2005,34(2):164-178.
[9] CHEMAT F,ROMBAUT N,MEULLEMIESTER A,et al.Review of green food processing techniques:Preservation,transformation,and extraction[J].Innovative Food Science & Emerging Technologies,2017,41(6):357-377.
[10] MACHIELS D,ISTASSE L.La réaction de Maillard:Importance et applications en chimie des aliments[J].Ann Méd Vét,2002,146(2):347-352.
[11] RUFIAN-HENARES J ,GARCIA-VILLANOVA B,GUERRA-HEMANDEZ E.Generation of furosine and color in infant/enteral formula-resembling systems[J].Journal of Agricultural and Food Chemistry,2004,52(17):5 354-5 358.
[12] SCAMAN C,NAKAI S,AMINLARI M.Effect of pH,temperature and sodium bisulfite or cysteine on the level of Maillard-based conjugation of lysozyme with dextran,galactomannan and mannan[J].Food Chemistry,2006,99(2):368-380.
[13] YAN Fang,YU Xue-qing,JING Ying-jun.Optimized preparation,characterization,and antioxidant activity of chitooligosaccharide-glycine Maillard reaction products[J].Journal of Food Science and Technology,2018,55(2):712-720.
[14] LEE Y Y,TANG T K,PHUAH E T,et al.New functionalities of Maillard reaction products as emulsifiers and encapsulating agents,and the processing parameters:A brief review[J].Journal of the Science of Food and Agriculture,2017,97(5):1 379-1 385.
[15] HAMDANI A M,WANI I A,BHAT N A,et al.Effect of guar gum conjugation on functional,antioxidant and antimicrobial activity of egg white lysozyme[J].Food Chemistry,2018,240(1):1 201-1 209.
[16] NASROLLAHZADEH F,VARIDI M,KOOCHEKI A,et al.Effect of microwave and conventional heating on structural,functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reacti-on[J].Food Research International,2017,100(2):289-297.
[17] 陈华.影响食品中美拉德反应的因素[J].四川食品与发酵,1998(3):21-23.
[18] 孙丽平,汪东风,徐莹,等.pH和加热时间对美拉德反应挥发性产物的影响[J].食品工业科技,2009(4):122-125.
[19] 向智男,宁正祥.肉品风味的形成与美拉德反应[J].广州食品工业科技,2004,20(2):143-146.
[20] 李林,卢家炯.美拉德反应的抑制及消除方法[J].广西轻工业,2000(4):16-18.
[21] MARTINS S I F S,MARCELIS A T M,VAN BOEKEL M A J S.Kinetic modelling of Amadori N-(1-deoxy-D-fructos-1-yl)-glycine degradation pathways Part I:Reaction mechanism[J].Carbohydrate Research,2003,338(16):1 651-1 663.
[22] CHAO Pei-chun,HSU Cheng-chin,YIN Mei-chin.Analysis of glycative products in sauces and sauce-treated foods[J].Food Chemistry,2009,113(1):262-266.
[23] DELGADO-ANDRADE C,MORALES F J,SEIQUER I,et al.Maillard reaction products profile and intake from Spanish typical dishes[J].Food Research International,2010,43(5):1 304-1 311.
[24] SUN Xiao-hua,TANG Ju-ming,WANG Jing,et al.Formation of advanced glycation endproducts in ground beef under pasteurisation conditions[J].Food Chemistry,2015,172(4):802-807.
[25] 陈艳云,胡卓炎,余小林,等.微波加热下美拉德反应条件的优化研究[J].食品工业科技,2005,26(8):61-63.
[26] 赵丽琴,彭黔荣,张荣,等.微波条件下的美拉德反应[J].中国食品添剂,2019,30(4):55-64.
[27] LIANG Zhi-li,LIN Li,FU Quan-yi,et al.Formation and elimination of pyrraline in the maillard reaction in a saccharide-lysine model system[J].Journal of the Science of Food and Agriculture,2016,96(7):2 555-2 564.
[28] MOWLAEIFARR M H,AMINLARI M,NIAKOSARI M,et al.Effect of microwave treatment on glycation extent of lysozyme-maltodextrin maillard conjugates[J].Journal of Food Science & Technology,2017,13(60):105-113.
[29] 谢欢.不同时空条件下微波对蛋清蛋白糖基化反应的影响[D].南昌:南昌大学,2017:50-62.
[30] YEO H C H,SHIBAMOTO T.Microwave-induced volatiles of the Maillard model system under different pH conditions[J].Journal of Agricultural & Food Chemistry,1991,39(2):370-373.
[31] 张开诚.美拉德反应在微波食品中的应用[J].武汉轻工大学学报,2000(4):9-11.
[32] ZHANG Na-na,FAN Da-ming,ZHAO Yue-liang,et al.Dielectric loss mediated promotion of microwave heating in the Maillard reaction[J].LWT-Food Science and Technology,2019,101(3):559-566.
[33] 段邓乐.微波场内卵清蛋白—葡萄糖美拉德反应产物生成机制初探[D].南昌:南昌大学,2016:10-45.
[34] 胡月明.微波场内卵清蛋白糖基化反应的研究[D].南昌:南昌大学,2014:12-45.
[35] 袁媛,陈芳,刘洁,等.微波对美拉德摸拟体系中丙烯酰胺含量的影响[J].食品工业科技,2009,30(6):135-138.
[36] 张兰.微波场内乳蛋白—乳糖模型的变化研究[D].南昌:南昌大学,2014:20-52.
[37] 张智刚.微波场中米蛋白—葡聚糖复合物的制备、功能特性及其结构表征[D].杭州:浙江工业大学,2013:30-37.
[38] 毕伟伟.微波对酪蛋白的糖基化反应及产物功能性质的研究[D].哈尔滨:东北农业大学,2015:18-77.
[39] 刘红.微波焙烤条件对饼干品质的影响及美拉德有害产物的控制研究[D].天津:天津科技大学,2017:16-44.
[40] 杨楠,罗凡,费学谦,等.干燥方式对油茶籽油中美拉德反应产物及其抗氧化性的影响[J].食品科学,2019,40(23):14-18.
[41] 付全意.食品模拟体系糖化反应过程中羧甲基赖氨酸的形成和抑制[D].广州:华南理工大学,2012:27-95.
[42] 孟岳成,何珊珊,李延华,等.不同加热条件下牛乳美拉德反应程度的研究[J].现代食品科技,2015,31(1):158-165.
[43] LAGUERRE J C,PASCALEG W,DAVID M,et al.The impact of microwave heating of infant formula model on neo-formed contaminant formation,nutrient degradation and spore destruction[J].Journal of Food Engineering,2011,107(2):208-213.
[44] 严昊,付惠,谢冰.美拉德反应及其产物抗氧化活性研究进展[J].宜宾学院学报,2007(12):82-84.
[45] 杨立强.微波加热食品过程中的Maillard反应[J].江西广播电视大学学报,2004(1):60-61.
[46] 肖桂明,卢红兵,车靖,等.微波作用下不同反应温度的梅拉德反应研究[J].广州化工,2015,43(2):59-61.
[47] 胡军,李国栋,宗永立.微波加热缬氨酸和葡萄糖的棕化反应[J].烟草科技/烟草化学,2006(9):45-50.
[48] 董乐.2种氨基酸与葡萄糖美拉德反应产物的抗氧化活性研究[J].食品工业科技,2013,34(5):89-92.
[49] 刘志华,刘春波,韩敬美,等.中低pH下Maillard反应产物抗氧化性研究[J].食品研究与开发,2013,34(13):14-17.
[50] WAGNER K H,REICHHOLD S,KOSCHUTNIG K,et al.The potential antimutagenic and antioxidant effects of Maillard reaction products used as “natural antibrowning” agents[J].Molecular Nutrition & Food Research,2007,51(4):496-504.
[51] WIJEWICKREME A N,KITTS D D,DURANCE T D.Reaction conditions influence the elementary composition and metal chelating anance of nondialyzable model Maillard reaction products[J].Journal of Agricultural and Food Chemistry,1997,45(12):4 577-4 583.
[52] HWANG I G,KIM H Y,WOO K S,et al.Biological activities of Maillard reaction products(MRPs)in a sugar-amino acid model system[J].Food Chemistry,2011,126(1):221-227.
[53] RUFIAN-HENARES J A,MORALES.Effect of in Vitro Enzymatic digestion on antioxidant activity of coffee melanoidins and fractions[J].Journal of Agricultural and Food Chemistry,2007,55(24):1 480-1 485.
[54] 张开诚.微波加热与传统加热对食品风味影响的探讨[J].武汉轻工大学学报,1999(2):23-26.
[55] KAMBOJ S,SINGH K,TIWARY A K,et al.Optimization of microwave assisted Maillard reaction to fabricate and evaluate corn fiber gum-chitosan IPN films[J].Food Hydrocolloids,2015,44(2):260-276.
[56] NOOSHKAM M,MADADLOU A.Microwave-assisted isomerisation of lactose to lactulose and Maillard conjugation of lactulose and lactose with whey proteins and peptides[J].Food Chemistry,2016,200(1):1-9.