Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction
Effects of ultrasound on pH, intermediate products, browning, glycin and glucose contents, reducing power, and antioxidant activity of a glycin–glucose solution were examined. Results showed that the ultrasonic treatment at the intensity of 17.83 W/cm2 for 50 min resulted in the increases of the sol...
Gespeichert in:
| Veröffentlicht in: | Food and bioprocess technology 2011-11, Vol.4 (8), p.1391-1398 |
|---|---|
| Hauptverfasser: | , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 1398 |
|---|---|
| container_issue | 8 |
| container_start_page | 1391 |
| container_title | Food and bioprocess technology |
| container_volume | 4 |
| creator | Guan, Yong-Guang Zhang, Ben-Shan Yu, Shu-Juan Wang, Xiang-Ru Xu, Xian-Bing Wang, Jun Han, Zhong Zhang, Ping-Jun Lin, Hua |
| description | Effects of ultrasound on pH, intermediate products, browning, glycin and glucose contents, reducing power, and antioxidant activity of a glycin–glucose solution were examined. Results showed that the ultrasonic treatment at the intensity of 17.83 W/cm2 for 50 min resulted in the increases of the solution’s absorbance at 294 and 420 nm and the antioxidant activity from approximately 0% to 2.40%, 1.19%, and 18.62%, respectively. At the same time, 21% reduction in glycin and 92% in glucose were observed. Gas chromatography/mass spectrum analysis showed that the ultrasonic treatment induced a Maillard reaction in the model system producing substances including 2,5-dimethyl-pyrazine, trimethyl-pyrazine, (Z)-9-octadecenamide, 1,2-benzenedicarboxylic acid, and mono (2-ethylhexyl) ester. This study indicated that ultrasound, especially at higher intensities, could potentially be employed as a means to promote the Maillard reaction in the glycin–glucose solution. |
| doi_str_mv | 10.1007/s11947-009-0251-6 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1323801753</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>1323801753</sourcerecordid><originalsourceid>FETCH-LOGICAL-c439t-92f789bc648dcef84e914eba7a879f2bf37c48b00a318d8d31cf82f1d3b8d9813</originalsourceid><addsrcrecordid>eNp9kcFO3DAQhqOqSKXAA_RUS71wCZ2xncQ-IgRbpF0VsezZchx7FZS1qZ0c9sY70CfkSTBN1UocOM0cvm_065-i-IJwhgDN94QoeVMCyBJohWX9oThEyaqyQi4__tsZfCo-p3QPUANHdljoS-esGRMJjmyGMeoUJt-R4Ikmi2Fvev_8-LQYJhOSJavQ2YGs92m0u-fH3-dkZbX_o97EsAtj77dkpfth0LEjt1absQ_-uDhwekj25O88KjZXl3cXP8rlz8X1xfmyNJzJsZTUNUK2puaiM9YJbiVy2-pGi0Y62jrWGC5aAM1QdKJjaJygDjvWik4KZEfF6Xz3IYZfk02j2vXJ2BzG2zAlhYwyAdhULKPf3qD3YYo-p1OUIwgKrG4yhTNlYkgpWqceYr_Tca8Q1Gvpai5d5dLVa-mqzg6dnZRZv7Xx_-X3pK-z5HRQehv7pDZrCvlZKCtJc5oX0cqO4A</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2410820367</pqid></control><display><type>article</type><title>Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction</title><source>SpringerLink Journals - AutoHoldings</source><creator>Guan, Yong-Guang ; Zhang, Ben-Shan ; Yu, Shu-Juan ; Wang, Xiang-Ru ; Xu, Xian-Bing ; Wang, Jun ; Han, Zhong ; Zhang, Ping-Jun ; Lin, Hua</creator><creatorcontrib>Guan, Yong-Guang ; Zhang, Ben-Shan ; Yu, Shu-Juan ; Wang, Xiang-Ru ; Xu, Xian-Bing ; Wang, Jun ; Han, Zhong ; Zhang, Ping-Jun ; Lin, Hua</creatorcontrib><description>Effects of ultrasound on pH, intermediate products, browning, glycin and glucose contents, reducing power, and antioxidant activity of a glycin–glucose solution were examined. Results showed that the ultrasonic treatment at the intensity of 17.83 W/cm2 for 50 min resulted in the increases of the solution’s absorbance at 294 and 420 nm and the antioxidant activity from approximately 0% to 2.40%, 1.19%, and 18.62%, respectively. At the same time, 21% reduction in glycin and 92% in glucose were observed. Gas chromatography/mass spectrum analysis showed that the ultrasonic treatment induced a Maillard reaction in the model system producing substances including 2,5-dimethyl-pyrazine, trimethyl-pyrazine, (Z)-9-octadecenamide, 1,2-benzenedicarboxylic acid, and mono (2-ethylhexyl) ester. This study indicated that ultrasound, especially at higher intensities, could potentially be employed as a means to promote the Maillard reaction in the glycin–glucose solution.</description><identifier>ISSN: 1935-5130</identifier><identifier>EISSN: 1935-5149</identifier><identifier>DOI: 10.1007/s11947-009-0251-6</identifier><language>eng</language><publisher>New York: Springer-Verlag</publisher><subject>Absorbance ; acids ; Agriculture ; amino acid derivatives ; antioxidant activity ; Antioxidants ; Biotechnology ; Browning ; Chemistry ; Chemistry and Materials Science ; Chemistry/Food Science ; Esters ; Food Science ; Gas chromatography ; Glucose ; Maillard reaction ; Original Paper ; pH effects ; Pyrazine ; reduction ; solutions ; Spectrum analysis ; Ultrasonic imaging ; Ultrasonic processing ; Ultrasonic testing ; ultrasonic treatment ; Ultrasonics ; Ultrasound</subject><ispartof>Food and bioprocess technology, 2011-11, Vol.4 (8), p.1391-1398</ispartof><rights>Springer Science + Business Media, LLC 2009</rights><rights>Springer Science + Business Media, LLC 2009.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c439t-92f789bc648dcef84e914eba7a879f2bf37c48b00a318d8d31cf82f1d3b8d9813</citedby><cites>FETCH-LOGICAL-c439t-92f789bc648dcef84e914eba7a879f2bf37c48b00a318d8d31cf82f1d3b8d9813</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s11947-009-0251-6$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s11947-009-0251-6$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,776,780,27901,27902,41464,42533,51294</link.rule.ids></links><search><creatorcontrib>Guan, Yong-Guang</creatorcontrib><creatorcontrib>Zhang, Ben-Shan</creatorcontrib><creatorcontrib>Yu, Shu-Juan</creatorcontrib><creatorcontrib>Wang, Xiang-Ru</creatorcontrib><creatorcontrib>Xu, Xian-Bing</creatorcontrib><creatorcontrib>Wang, Jun</creatorcontrib><creatorcontrib>Han, Zhong</creatorcontrib><creatorcontrib>Zhang, Ping-Jun</creatorcontrib><creatorcontrib>Lin, Hua</creatorcontrib><title>Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction</title><title>Food and bioprocess technology</title><addtitle>Food Bioprocess Technol</addtitle><description>Effects of ultrasound on pH, intermediate products, browning, glycin and glucose contents, reducing power, and antioxidant activity of a glycin–glucose solution were examined. Results showed that the ultrasonic treatment at the intensity of 17.83 W/cm2 for 50 min resulted in the increases of the solution’s absorbance at 294 and 420 nm and the antioxidant activity from approximately 0% to 2.40%, 1.19%, and 18.62%, respectively. At the same time, 21% reduction in glycin and 92% in glucose were observed. Gas chromatography/mass spectrum analysis showed that the ultrasonic treatment induced a Maillard reaction in the model system producing substances including 2,5-dimethyl-pyrazine, trimethyl-pyrazine, (Z)-9-octadecenamide, 1,2-benzenedicarboxylic acid, and mono (2-ethylhexyl) ester. This study indicated that ultrasound, especially at higher intensities, could potentially be employed as a means to promote the Maillard reaction in the glycin–glucose solution.</description><subject>Absorbance</subject><subject>acids</subject><subject>Agriculture</subject><subject>amino acid derivatives</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Biotechnology</subject><subject>Browning</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Esters</subject><subject>Food Science</subject><subject>Gas chromatography</subject><subject>Glucose</subject><subject>Maillard reaction</subject><subject>Original Paper</subject><subject>pH effects</subject><subject>Pyrazine</subject><subject>reduction</subject><subject>solutions</subject><subject>Spectrum analysis</subject><subject>Ultrasonic imaging</subject><subject>Ultrasonic processing</subject><subject>Ultrasonic testing</subject><subject>ultrasonic treatment</subject><subject>Ultrasonics</subject><subject>Ultrasound</subject><issn>1935-5130</issn><issn>1935-5149</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2011</creationdate><recordtype>article</recordtype><sourceid>BENPR</sourceid><recordid>eNp9kcFO3DAQhqOqSKXAA_RUS71wCZ2xncQ-IgRbpF0VsezZchx7FZS1qZ0c9sY70CfkSTBN1UocOM0cvm_065-i-IJwhgDN94QoeVMCyBJohWX9oThEyaqyQi4__tsZfCo-p3QPUANHdljoS-esGRMJjmyGMeoUJt-R4Ikmi2Fvev_8-LQYJhOSJavQ2YGs92m0u-fH3-dkZbX_o97EsAtj77dkpfth0LEjt1absQ_-uDhwekj25O88KjZXl3cXP8rlz8X1xfmyNJzJsZTUNUK2puaiM9YJbiVy2-pGi0Y62jrWGC5aAM1QdKJjaJygDjvWik4KZEfF6Xz3IYZfk02j2vXJ2BzG2zAlhYwyAdhULKPf3qD3YYo-p1OUIwgKrG4yhTNlYkgpWqceYr_Tca8Q1Gvpai5d5dLVa-mqzg6dnZRZv7Xx_-X3pK-z5HRQehv7pDZrCvlZKCtJc5oX0cqO4A</recordid><startdate>20111101</startdate><enddate>20111101</enddate><creator>Guan, Yong-Guang</creator><creator>Zhang, Ben-Shan</creator><creator>Yu, Shu-Juan</creator><creator>Wang, Xiang-Ru</creator><creator>Xu, Xian-Bing</creator><creator>Wang, Jun</creator><creator>Han, Zhong</creator><creator>Zhang, Ping-Jun</creator><creator>Lin, Hua</creator><general>Springer-Verlag</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PTHSS</scope><scope>7QO</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20111101</creationdate><title>Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction</title><author>Guan, Yong-Guang ; Zhang, Ben-Shan ; Yu, Shu-Juan ; Wang, Xiang-Ru ; Xu, Xian-Bing ; Wang, Jun ; Han, Zhong ; Zhang, Ping-Jun ; Lin, Hua</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c439t-92f789bc648dcef84e914eba7a879f2bf37c48b00a318d8d31cf82f1d3b8d9813</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2011</creationdate><topic>Absorbance</topic><topic>acids</topic><topic>Agriculture</topic><topic>amino acid derivatives</topic><topic>antioxidant activity</topic><topic>Antioxidants</topic><topic>Biotechnology</topic><topic>Browning</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Esters</topic><topic>Food Science</topic><topic>Gas chromatography</topic><topic>Glucose</topic><topic>Maillard reaction</topic><topic>Original Paper</topic><topic>pH effects</topic><topic>Pyrazine</topic><topic>reduction</topic><topic>solutions</topic><topic>Spectrum analysis</topic><topic>Ultrasonic imaging</topic><topic>Ultrasonic processing</topic><topic>Ultrasonic testing</topic><topic>ultrasonic treatment</topic><topic>Ultrasonics</topic><topic>Ultrasound</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Guan, Yong-Guang</creatorcontrib><creatorcontrib>Zhang, Ben-Shan</creatorcontrib><creatorcontrib>Yu, Shu-Juan</creatorcontrib><creatorcontrib>Wang, Xiang-Ru</creatorcontrib><creatorcontrib>Xu, Xian-Bing</creatorcontrib><creatorcontrib>Wang, Jun</creatorcontrib><creatorcontrib>Han, Zhong</creatorcontrib><creatorcontrib>Zhang, Ping-Jun</creatorcontrib><creatorcontrib>Lin, Hua</creatorcontrib><collection>AGRIS</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Engineering Collection</collection><collection>Biotechnology Research Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Food and bioprocess technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Guan, Yong-Guang</au><au>Zhang, Ben-Shan</au><au>Yu, Shu-Juan</au><au>Wang, Xiang-Ru</au><au>Xu, Xian-Bing</au><au>Wang, Jun</au><au>Han, Zhong</au><au>Zhang, Ping-Jun</au><au>Lin, Hua</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction</atitle><jtitle>Food and bioprocess technology</jtitle><stitle>Food Bioprocess Technol</stitle><date>2011-11-01</date><risdate>2011</risdate><volume>4</volume><issue>8</issue><spage>1391</spage><epage>1398</epage><pages>1391-1398</pages><issn>1935-5130</issn><eissn>1935-5149</eissn><abstract>Effects of ultrasound on pH, intermediate products, browning, glycin and glucose contents, reducing power, and antioxidant activity of a glycin–glucose solution were examined. Results showed that the ultrasonic treatment at the intensity of 17.83 W/cm2 for 50 min resulted in the increases of the solution’s absorbance at 294 and 420 nm and the antioxidant activity from approximately 0% to 2.40%, 1.19%, and 18.62%, respectively. At the same time, 21% reduction in glycin and 92% in glucose were observed. Gas chromatography/mass spectrum analysis showed that the ultrasonic treatment induced a Maillard reaction in the model system producing substances including 2,5-dimethyl-pyrazine, trimethyl-pyrazine, (Z)-9-octadecenamide, 1,2-benzenedicarboxylic acid, and mono (2-ethylhexyl) ester. This study indicated that ultrasound, especially at higher intensities, could potentially be employed as a means to promote the Maillard reaction in the glycin–glucose solution.</abstract><cop>New York</cop><pub>Springer-Verlag</pub><doi>10.1007/s11947-009-0251-6</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1935-5130 |
| ispartof | Food and bioprocess technology, 2011-11, Vol.4 (8), p.1391-1398 |
| issn | 1935-5130 1935-5149 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1323801753 |
| source | SpringerLink Journals - AutoHoldings |
| subjects | Absorbance acids Agriculture amino acid derivatives antioxidant activity Antioxidants Biotechnology Browning Chemistry Chemistry and Materials Science Chemistry/Food Science Esters Food Science Gas chromatography Glucose Maillard reaction Original Paper pH effects Pyrazine reduction solutions Spectrum analysis Ultrasonic imaging Ultrasonic processing Ultrasonic testing ultrasonic treatment Ultrasonics Ultrasound |
| title | Effects of Ultrasound on a Glycin–Glucose Model System—A Means of Promoting Maillard Reaction |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-05T19%3A53%3A09IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Effects%20of%20Ultrasound%20on%20a%20Glycin%E2%80%93Glucose%20Model%20System%E2%80%94A%20Means%20of%20Promoting%20Maillard%20Reaction&rft.jtitle=Food%20and%20bioprocess%20technology&rft.au=Guan,%20Yong-Guang&rft.date=2011-11-01&rft.volume=4&rft.issue=8&rft.spage=1391&rft.epage=1398&rft.pages=1391-1398&rft.issn=1935-5130&rft.eissn=1935-5149&rft_id=info:doi/10.1007/s11947-009-0251-6&rft_dat=%3Cproquest_cross%3E1323801753%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2410820367&rft_id=info:pmid/&rfr_iscdi=true |