Effects of sprouting and fermentation on the formation of Maillard reaction products in different cereals heated as wholemeal
Yükleniyor...
Dosyalar
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The concentration and composition of reducing sugars and free amino acids as Maillard reaction (MR) precursors change with grain sprouting. The formation of early and advanced glycation products, and ?-dicarbonyl compounds as intermediates were monitored during heating native and sprouted wholemeals, as well as during heating of yeast and sourdough fermented native and sprouted wholemeals. Sprouting increased the concentration of all MR products because of an increase in reducing sugar concentrations. Although reducing sugars were lowered due to their consumption by yeasts, fermentation did not lower the furosine concentration. Sourdough fermentation unexpectedly increased furosine because the low pH caused glucose release from polysaccharides. Glyoxal, methylglyoxal and diacetyl were found to be formed as metabolites during yeast and sourdough fermentation. Another factor affecting the MR in sprouted/fermented wholemeals was revealed to be the increased amount of total free amino acids that compete with bound lysine to react with reducing sugars.
Açıklama
Anahtar Kelimeler
Sprouted grains, Wholemeal, Thermal processing, Maillard reaction, Early glycation, Advanced glycation, α-Dicarbonyl compounds
Kaynak
Food Chemistry
WoS Q Değeri
Scopus Q Değeri
Q1
Cilt
398
Sayı
Künye
Yıltırak, S., Kocadağlı, T., Çelik, E. E., Kanmaz, E. Ö., & Gökmen, V. (2022). Effects of Sprouting and Fermentation on the Formation of Maillard Reaction Products in Different Cereals Heated as Wholemeal. Food Chemistry, 133075.
