1. Enhancing bread anti-staling with glucose-derived Maillard reaction products: In-depth analysis of starches, gluten networks, and moisture status.
- Author
-
Liu, Shuyun, Sun, Hanju, Nagassa, Merga, He, Xinzhou, Pei, Hui, Gao, Lingyan, Li, Xiao, and He, Shudong
- Subjects
- *
MAILLARD reaction , *GLUTEN , *PARTIAL least squares regression , *CORNSTARCH , *STARCH , *BREAD - Abstract
In this study, six types of amino acids (Ala, Phe, Glu, Gly, Ser, and Lys) were combined with glucose to produce Maillard reaction products (MRPs) named G-Ala, G-Phe, G-Glu, G-Gly, G-Ser and G-Lys. The effect of MRPs on bread staling was evaluated through texture and sensory analyses during storage. Furthermore, the study comprehensively analyzed the anti-staling mechanisms of MRPs by examining moisture content, starches, and gluten network changes. The results indicated that G-Gly and G-Glu delayed bread staling, with G-Gly showing the most significant effect. Compared with control, the staling rate and starch crystallinity of G-Gly bread decreased by 24.07% and 7.70%, respectively. Moreover, G-Gly increased the moisture content (3.48%), weakly bound water mobility (0.77%), and α-helix content (1.00%) of bread. Component identification and partial least squares regression further confirmed the aldonic acid, heterocyclic acids and heterocyclic ketones in MRPs inhibit water evaporation, gluten network loosening, and starch degradation, thereby delaying bread staling. [Display omitted] • Glucose-derived Maillard reaction products (MRPs) might enhance bread anti-staling. • Adding MRPs to bread enhanced sensory quality and texture, reducing staling rate. • MRPs restrained the starch retrogradation by retarding the starch crystallinity. • MRPs-enriched bread presented stabler gluten networks and higher α-helices content. • Heterocyclic ketones, aldonic and heterocyclic acids of MRPs inhibited bread staling. [ABSTRACT FROM AUTHOR]
- Published
- 2024
- Full Text
- View/download PDF