CONTRIBUTION OF 5-HYDROXYMETHYLFURFURAL TO THE BROWNING OF FOOD PROTEINS DURING HEATING

Abstract

5-Hydroxymethylfurfural (HMF) is formed via Maillard reaction and caramelization and is associated with browning. Its contribution to color under food-related conditions is unclear. This study investigated HMF’s effect on color in protein-containing systems under baking-like (high temperature, low moisture) conditions. Low-moisture model systems with HMF and casein, whey protein, gluten, ovalbumin, soy protein hydrolysate were heated at 200°C for 5, 10, and 20 min. A bread crust model containing HMF was also tested. Color (L*, a*, b*), HMF, and protein-bound lysine, arginine, and histidine were measured. HMF presence led to darker mixtures, with decreased L* and b* and increased a* values. No significant changes were observed in protein-bound amino acids. This is likely due to disruption of molecular interactions after acid hydrolysis. HMF concentrations decreased drastically within the first minutes of heating, while browning continued, suggesting that HMF or its products are incorporated into proteins.

Keywords

• Maillard reaction
• caramelization
• melanoidins
• browning
• thermal process

5-HİDROKSİMETİLFURFURALIN ISITMA SIRASINDA GIDA PROTEİNLERİNİN ESMERLEŞMESİNE KATKISI

Abstract

5-Hidroksimetilfurfural (HMF), Maillard reaksiyonu ve karamelizasyon yoluyla oluşur ve esmerleşmeyle ilişkilendirilir. Gıda ile ilgili koşullarda HMF’nin renge katkısı bilinmemektedir. Bu çalışma, protein içeren sistemlerde pişirme benzeri (yüksek sıcaklık, düşük nem) koşullarda HMF’nin renk oluşumuna etkisini incelemektedir. Bunun için, HMF ve kazein, peynir altı suyu proteini, gluten, ovalbumin, soya proteini hidrolizatı içeren ve içermeyen düşük nemli model sistemler 200°C'de 5, 10 ve 20 dakika ısıtılmıştır. Ayrıca, HMF’nin renge etkisi HMF içeren ekmek kabuğu modeli pişirilerek test edilmiştir. Renk (L*, a*, b*), HMF ve proteine bağlı lizin, arginin ve histidin ölçülmüştür. HMF'nin varlığı, L* ve b* değerlerinde azalma ve a* değerlerinde artışla birlikte daha koyu karışımlara yol açmıştır. Proteine bağlı amino asitlerde önemli bir değişiklik gözlenmemiştir. Bu durum muhtemelen asit hidrolizinden sonra moleküler etkileşimlerin bozulmasından kaynaklanmaktadır. HMF-protein sistemlerinde ısıtmanın ilk dakikalarında HMF konsantrasyonları önemli ölçüde azalırken, esmerleşme devam etmiştir. Bu da HMF'nin veya ürünlerinin proteinlere dahil edildiğini düşündürmektedir.

Keywords

• Maillard reaksiyonu
• karamelizasyon
• melanoidinler
• esmerleşme
• ısıl işlem

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