Type I caramel products of maltose and sucrose with water and their antioxidant activities

Abstract To study the caramel reactions of disaccharides with water, the type I maltose caramel products (MCPs) and sucrose caramel products (SCPs) at three reaction stages were yielded and their reaction rates, UV absorptions, flavor compounds, and antioxidant activities were also detected. It was found that the caramel reactions of sucrose were faster than those of maltose and their reaction rates quickly increased to a high level in the middle stage. UV absorption of SCP in the late stage at 305 nm was much stronger than those of MCPs. Both the MCP and SCP obtained at 180 °C and 4 min had the highest concentrations of 5-hydroxymethylfurfural and total flavor compounds. Moreover, the total flavor concentrations of SCPs were much larger than those of MCPs and the antioxidant effects of SCPs were also stronger. Thus, a preferred condition for both two disaccharide caramel reactions was suggested at 180 °C for 4 min and the sucrose caramels could give better flavors than maltose caramels.

摘要：为探究二糖与水的焦糖化反应，本研究制备了三个反应阶段的Ⅰ型麦芽糖焦糖化产物（MCPs）与蔗糖焦糖化产物（SCPs），并对其反应速率、紫外吸光度、风味物质组成及抗氧化活性进行了检测。研究发现，蔗糖的焦糖化反应速率快于麦芽糖，且其反应速率在反应中期快速升至较高水平。在反应后期，蔗糖焦糖化产物在305 nm处的紫外吸光度显著高于麦芽糖焦糖化产物。于180℃、反应4 min条件下制备的两类焦糖化产物，其5-羟甲基糠醛（5-hydroxymethylfurfural）及总风味物质浓度均达到最高。此外，蔗糖焦糖化产物的总风味物质浓度显著高于麦芽糖焦糖化产物，其抗氧化活性也更强。综上，两种二糖焦糖化反应的最优工艺条件均为180℃下反应4 min，且蔗糖焦糖化产物的风味表现优于麦芽糖焦糖化产物。