生物质热解液化与美拉德反应

对生物质热解液化和美拉德反应进行了介绍,指出美拉德反应不仅存在于生物质热解液化过程中,而且通过引入适量氨等调控措施,可以促进美拉德反应有选择性地生成吡嗪类杂环化合物等高值化学品,然后再通过分级冷凝将生物油分为化工生物油和燃料生物油,前者用于分离提取高值化学品,后者用于锅炉和窑炉的燃料.引入美拉德反应后,生物质热解液化技术经济性将会得到根本性的改善.     

酶解小麦蛋白产物-还原糖美拉德反应的光谱研究

采用紫外-可见吸收光谱和荧光光谱研究了酶解小麦蛋白产物与还原糖不同加热条件下的美拉德反应及其产物.美拉德反应在紫外区240和294 nm产生两个特征峰,荧光的最大激发和发射波长为347和450 nm;随反应进行,紫外光吸收和荧光强度迅速增加,表明美拉德反应进入高级阶段,产生的糠醛类、呋喃酮类、吡喃酮类、噻吩类及噻唑类等小分子物质表现较大的积累速率.温度升高,强度增加速率增大.在较高温度时,紫外光吸收出现最大平稳值;荧光强度则到达最大值后降低,表明小分子物质间或与肽聚合生成大分子黑素类物质,小分子物质的积累表现消除速率,反应进入终级阶段.     

鸡骨素及其酶解液的美拉德反应产物挥发性风味成分比较分析

利用固相微萃取/气相色谱-质谱(SPME/GC-MS)联用与电子鼻(E-Nose)嗅探技术对鸡骨素美拉德反应产物(MRPs1)及鸡骨素酶解液美拉德反应产物(MRPs2)中的挥发性风味成分进行比较分析。在两种产物中共鉴定出77种挥发性化学成分,其中醇类18种、醛酮类23种、酸类3种、酯类10种、杂环类7种及其他类16种,两种产物中共有成分26种。与MRPs1相比,MRPs2中醛酮、杂环类化合物的相对含量较高,但前者的酯类物质含量更为丰富。(E)-2-辛烯-1-醇、(6Z,9Z)-十五碳二烯-1-醇、苯甲醛、辛醛、6-甲基-5-庚烯-2-酮、2-乙基-3-羟基-4(4H)-吡喃酮、2,3,5-三甲基-6-乙基吡嗪、2-[(甲基二硫基)甲基]呋喃构成了MRPs2的特有成分,γ-丁位十二内酯为MRPs1的特有成分。在两种反应产物中,除4-甲基-5-羟乙基噻唑的相对含量均较高外(MRP1相似文献   

流变学法研究部分水解聚丙烯酰胺/Cr(III)交联反应I.浓度的影响

采用流变学法系统地考察了部分水解聚丙烯酰胺（HPAM）/Cr(III)交联体系的 反应动力学。HPAM溶液的粘性模量G”大于弹性模量G’,且其数值随时间不发生变 化,体系为粘性溶液。而HPAM/Cr(III)体系的G’和G”的数值都随时间变化,G” 在反应开始阶段大于G’,当反应进行一段时间后,G’超过G”占据主要地位,体 系成为弹性体系。交联过程可分为三个阶段：第一上升阶段,平缓上升阶段和第二 上升阶段。利用G’～ t曲线可以推测反应机理。实验发现成胶速率随反应物HPAM 和Cr(III)的浓度的增加而增加,而成胶时间缩短。在羧基浓度过量的情况下,交 联反应对Cr(III)浓度的反应级数是1。凝胶的有效弹性交联密度随聚合物浓度的增 加而增,且随凝胶反应的进行而增加。凝胶的交联点间的平均分子量随Cr(III)浓 度的增加和交联反应的进行而下降。     

大麦蛋白湿法糖基化反应研究

研究了大麦蛋白糖基化湿法改性工艺,分析了底物配比、温度以及pH值对大麦蛋白接枝反应的影响,并确定了大麦蛋白-葡萄糖接枝反应的工艺参数.研究结果表明,接枝反应最佳条件为蛋白质与葡糖糖质量比1∶1,反应温度90℃,pH=9,反应时间40 min.从氨基酸组成和聚丙烯凝胶电泳(SDS-PAGE)的分析可知,反应后精氨酸及赖氨酸含量减少,高相对分子质量区域增加.随着接枝度的上升,其热稳定性显著提高.     

流变学法研究部分水解聚丙烯酰胺/Cr(III)交联反应I.浓度的影响

采用流变学法系统地考察了部分水解聚丙烯酰胺（HPAM）/Cr(III)交联体系的 反应动力学。HPAM溶液的粘性模量G”大于弹性模量G’,且其数值随时间不发生变 化,体系为粘性溶液。而HPAM/Cr(III)体系的G’和G”的数值都随时间变化,G” 在反应开始阶段大于G’,当反应进行一段时间后,G’超过G”占据主要地位,体 系成为弹性体系。交联过程可分为三个阶段：第一上升阶段,平缓上升阶段和第二 上升阶段。利用G’～ t曲线可以推测反应机理。实验发现成胶速率随反应物HPAM 和Cr(III)的浓度的增加而增加,而成胶时间缩短。在羧基浓度过量的情况下,交 联反应对Cr(III)浓度的反应级数是1。凝胶的有效弹性交联密度随聚合物浓度的增 加而增,且随凝胶反应的进行而增加。凝胶的交联点间的平均分子量随Cr(III)浓 度的增加和交联反应的进行而下降。     

流变学法研究部分水解聚丙烯酰胺/Cr(Ⅲ)交联反应Ⅰ.浓度的影响

采用流变学法系统地考察了部分水解聚丙烯酰胺(HPAM)/Cr(Ⅲ)交联体系的反应动力学.HPAM溶液的粘性模量G"大于弹性模量G＇,且其数值随时间不发生变化,体系为粘性溶液.而HPAM/Cr(Ⅲ)体系的G＇和G"的数值都随时间变化,G"在反应开始阶段大于G＇,当反应进行一段时间后,G＇超过G"占据主要地位,体系成为弹性体系.交联过程可分为三个阶段:第一上升阶段,平缓上升阶段和第二上升阶段.利用G＇～t曲线可以推测反应机理.实验发现成胶速率随反应物HPAM和Cr(Ⅲ)的浓度的增加而增加,而成胶时间缩短.在羧基浓度过量的情况下,交联反应对Cr(Ⅲ)浓度的反应级数是1.凝胶的有效弹性交联密度随聚合物浓度的增加而增加,且随凝胶反应的进行而增加.凝胶的交联点间的链平均分子量随Cr(Ⅲ)浓度的增加和交联反应的进行而下降.     

硫脲氧化反应动力学研究进展

本文综述了硫脲氧化反应动力学的研究进展,根据氧化剂和氧化方式不同,将硫脲氧化体系分成含卤氧化体系和非卤氧化体系两大类,其中含卤氧化体系包括亚氯酸、碘酸、溴酸、卤素单质氧化硫脲的反应体系;非卤氧化体系包括双氧水、自由基、电化学和金属酸盐氧化硫脲的反应体系。总结了不同反应体系的动力学现象和反应机理研究状况,文中还介绍了在硫脲氧化反应动力学研究中光电磁及色谱方法的发展状况,提出硫脲氧化反应动力学机理研究突破可能途径。     

遥爪型聚合物交联反应的耗散粒子动力学模拟

利用耗散粒子动力学(Dissipative particle dynamics, DPD)方法研究了稀溶液中遥爪型聚合物的交联反应过程. 考察了体系中交联度、 链长及浓度等因素对反应达到稳态时所形成的网络结构的影响, 并通过计算聚合物交联结合能(U), 统计达到稳态时特征交联结构的数量来判定各因素对体系的作用. 结果表明, 交联度决定体系的微观结构, 而聚合物链长决定交联结构的连通性. 另外, 特征环形结构数与遥爪型聚合物的浓度及链长均存在线性依赖关系.     

Maillard反应的高分子产物的研究进展

Maillard反应产物由于其天然性和独特的香味,使其在食品和烟草领域的应用倍受关注.目前,对Maillard反应产物中的小分子化合物的研究已经比较透彻,但是高分子产物的结构及形成机理尚不清楚.虽然Maillard高分子产物及其复杂,但人们通过膜透析、凝胶柱层析等分离方法,对其提纯分级后,再运用凝胶渗透色谱、元素分析、放射性同位素标记、紫外-可见光谱、红外光谱、核磁共振(NMR)、热裂解等分析手段对其进行表征,对Maillard高分子产物的结构和形成机理有了一定的了解.本文对Maillard反应的高分子产物的分离提纯方法、分析表征方法和分子结构的假设模型三方面的研究进展进行了综述.     

Baking,Ageing, Diabetes: A Short History of the Maillard Reaction

The reaction of reducing carbohydrates with amino compounds described in 1912 by Louis‐Camille Maillard is responsible for the aroma, taste, and appearance of thermally processed food. The discovery that non‐enzymatic conversions also occur in organisms led to intensive investigation of the pathophysiological significance of the Maillard reaction in diabetes and ageing processes. Dietary Maillard products are discussed as “glycotoxins” and thus as a nutritional risk, but also increasingly with regard to positive effects in the human body. In this Review we give an overview of the most important discoveries in Maillard research since it was first described and show that the complex reaction, even after over one hundred years, has lost none of its interdisciplinary actuality.     

Ge—132抑制Maillard反应的临床意义

根据文献介绍了Ｇｅ－１３２在梅拉德氏反应中抑制ＡＧＥ的效果。体外模型实验表明,Ｇｅ－１３２可抑制Ｐｅｎｔｏｓｉｄｉｅｎ的形成;体内模型实验表明,Ｇｅ－１３２成功改善了ＳＴＺ引起的病态,可延迟白内障的发生等;人体实验表明,Ｇｅ－１３２可使５０％患者果糖胺恢复正常,治疗白内障有效。Ｇｅ－１３２可望用于糖尿病并发症的治疗中。     

New Aspects of the Maillard Reaction in Foods and in the Human Body

The reactions that occur during the cooking, baking, and preservation of foods of all kinds are of great importance for the production of aroma, taste, and color. However, more recently it has been shown that these reactions may be accompanied by a reduction in nutritive value and the formation of toxic compounds. For these reasons, the very complex reactions between reducing sugars and the free amino groups of amino acids or proteins, known as non-enzymatic browning or the Maillard reaction, have again caught the interest of chemists. The Maillard reaction came to be seen in a new light as it was realized that it actually occurred in the human body. As a general rule, the longer the half-life of a protein, the larger the amount of its Maillard products found, i.e., important factors are the ‘age’ or persistence of the protein in the body and the glucose concentration, particularly in diabetics. Many of the symptoms developed by diabetics resemble those of premature aging, which leads to the possibility that glucose, because of its reactivity towards proteins, is fundamentally involved in the normally slow progress of aging.     

荧光法研究Ge—132对苯丙氨酸Maillard反应的抑制作用

哺乳动物体内氨基酸及蛋白质的非酶糖化反应（Ｍａｉｌａｒｄ反应）与糖尿病及其并发症的关系已引起广泛关注［１］，β－羧乙基锗倍半氧化物（Ｇｅ－１３２）具有预防糖尿病和调节糖代谢的作用［２］，研究Ｇｅ－１３２对Ｍａｉｌａｒｄ反应的抑制作用对于开发防治糖尿病...     

Molecular Shape Analysis of a Maillard Reaction Intermediate

Abstract

The Maillard (browning) reaction involving the polycondensation of sugars and amino acids is believed to be an important abiotic pathway for humic substance formation in nature. However, a major drawback is that the Maillard reaction is extremely slow at temperatures encountered under normal environmental conditions. In order to elucidate some details of this process molecular shape analysis was applied to investigate the initial reaction between D-glucose and glycine to form the Amadori compound fructosylglycine which is an intermediate product in the Maillard reaction. The structure of the Amadori compound was optimized at a quantum mechanical level and its ground state electron energy calculated. Molecular Iso-Density Contours (MIDCO's), electron density contour surfaces of constant electron density, were constructed for D-glucose, glycine and fructosylglycine in order to study the steric conditions for the reaction. The calculations indicate that the Amadori compound and water on one hand and the separate entities D-glucose and glycine on the other hand are very similiar to each other in terms of their ground state energy. This agrees with the experimental observation that the reaction between D-glucose and glycine to form the Amadori compound is slow.     

基于糖基化反应及自组装法制备大豆分离蛋白-可溶性大豆多糖核壳结构纳米凝胶

结合大分子拥挤环境下的糖基化反应与自组装两步法,制备了安全而新型的具有核壳结构的纳米凝胶.首先,通过水相体系中的Maillard反应使亲水性大豆多糖(SSPS)共价连接到大豆分离蛋白(SPI)上形成两亲性嵌段共聚物;然后,在疏水聚集及静电吸引作用力的驱动下诱导接枝共聚物自组装形成SPI-SSPS纳米凝胶.原子力显微镜与透射电子显微镜分析表明,SPI-SSPS纳米凝胶为分布均匀、具有核壳结构的球形粒子,以亲水性的SPI为壳,以交联的SSPS为核;利用圆二色光谱法与荧光光谱法表征了SPI-SSPS纳米凝胶的结构,结果表明,SPI-SSPS纳米凝胶中蛋白的三级结构发生改变,疏水基团暴露于蛋白表面使纳米凝胶内部形成疏水微区,有利于荷载疏水性药物;稳定性实验结果表明,所制备的SPI-SSPS纳米凝胶具有环境稳定性,在一定的pH值与生理离子强度范围内粒子基本不变,于4℃能稳定储藏120 d以上.因此,SPI-SSPS纳米凝胶在生物医药领域具有广阔的应用前景.     

Kinetic Study of the Maillard Reaction in Thin Film Generated by Microdroplets Deposition

The Maillard reaction kinetics in the confined volume of the thin film produced by ESI microdroplet deposition was studied by mass spectrometry. The almost exclusive formation of the Amadori product from the reaction of D-xylose and D-glucose toward L-glycine and L-lysine was demonstrated. The thin film Maillard reaction occurred at a mild synthetic condition under which the same process in solution was not observed. The comparison of the thin film kinetics with that of the reaction performed in solution showed strong thin film rate acceleration factors.     

Effects of Maillard Reaction on Volatile Compounds and Antioxidant Capacity of Cat Food Attractant

In this study, self-made cat food attractant was prepared by Maillard reaction using hydrolysate of grass carp waste as raw material and glucose and cysteine hydrochloride as substrate. Its volatile compounds, antioxidant capacity, and pet palatability were investigated. The volatile compounds of attractants were analyzed using gas chromatography–mass spectrometry (GC-MS) which showed that alcohols and aldehydes were the most volatile in self-made attractants, accounting for 34.29% and 33.52%, respectively. Furthermore, Maillard reaction could significantly increase the antioxidant activity of self-made attractant, including scavenging activity on OH and DPPH free radicals as well as the chelating ability of Fe²⁺. The acceptance and palatability of two kinds of cat food were studied by adding 3% self-made or commercial attractants. The results of this study also found that both attractants could remarkably improve the intake rate of cat food. However, the self-made group was significantly less than the commercial group in first smell, first bite, and feeding rate, which might be because of the absence of umami ingredients and spices in self-made attractants.