食品加工与技术杂志

抽象的

Effects of Medium-Chain Triacylglycerols (MCT) On the Maillard Reaction

Toshiyuki Toyosaki, Yasuhide Sakane and Michio Kasai

The effects on medium-chain triacylglycerols (MCT) by the Maillard reaction through calcination dough were studied. AGEs generation ratio in the case of 50 min baking dough with MCT has been suppressed advantage compared to other fats. This behavior suggests that the MCT is to suppress the Maillard reaction in the calcination of dough. As a result of measuring a cross-sectional view of the bread cavity holes fired, LCT and MCT showed a downward trend compared to butter and shortening. We have to create a model system to examine whether or not the difference in the impact properties of the solid fat and liquid oil such as Maillard reaction in which the impact. As a result, most of the results were consistent with the results of the actual baking dough was obtained. AGEs produced by Maillard reaction which proceeds during firing has been degraded by the LCT and MCT. On the other hand, butter and shortening degradation of AGEs was suppressed. From this phenomenon, MCT has been presumed that inhibit the formation of AGEs amount as a result of reaction by inhibiting the Maillard reaction.