白藜芦醇苷对高蛋白中间水分食品贮藏期间理化变化及糖基化反应的影响

Effects of Polydatin on Physicochemical Changes and Glycosylation During Storage of High Protein Intermediate Moisture Foods

限制中间水分食品(Intermediate Moisture Food,IMF)货架期的主要因素是质地硬化和美拉德反应产物的积累。本研究旨在探讨水分活度(Aw)及添加白藜芦醇苷对IMF在45d贮藏期间品质的影响,分析了美拉德反应的程度、颜色、结构及晚期糖基化终产物的含量和一些结构特征。结果表明,当Aw=0.560时,样品的美拉德反应、硬度均呈上升趋势,晚期糖基化终产物含量也较Aw=0.751时明显增加。加入白藜芦醇苷可以延缓美拉德反应的进行,并在一定程度上影响微观结构的变化。分子迁移对IMF在贮藏期的蛋白质聚集和质地硬化起着重要作用。

The main factors limiting the shelf life of IMF are texture hardening and the accumulation of Maillard reaction products.The purpose of this study was to investigate the effects of water activity(Aw)and resveratrol glycosides on the quality of IMF during 45 days storage.The degree,color,structure of Maillard reaction,the content of advanced glycosylation end products and some structural characteristics were analyzed.The results showed that when the Aw=0.560,the Maillard reaction and hardness of the samples showed an upward trend,and the content of advanced glycosylation end products was also significantly increased compared with that when the Aw=0.751.The addition of resveratrol glucoside can delay the Maillard reaction and affect the change of microstructure to a certain extent.Molecular migration plays an important role in protein aggregation and texture hardening of IMF during storage.