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| Effect of Xanthan Gum on the Formation of 5-hydroxymethylfurfural in Suc-Asn Reaction System |
| YE Qian, XU Ning, GUO Hongying, QIN Dan, TAN Xinghe, WANG Feng , WANG Rencai |
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Abstract Abstract: This experiment aims to simulate the Maillard reaction process by establishing a Suc-Asn reaction system to investigate the effect of xanthan gum on the formation of 5-hydroxymethylfurfural in the system. The content of 5-hydroxymethylfurfural in Suc-Asn reaction system was determined by high performance liquid chromatography, the browning degree were determined by spectrophotometry. The effects of xanthan gum concentration, reaction time, reaction temperature and pH value on the production, browning degree and content of 5-hydroxymethylfurfural in Suc-Asn reaction system were systematically studied by single factor and orthogonal experiments. The optimal reaction conditions were 12 min reaction time, 160℃ reaction temperature, 0.1% xanthan gum solution concentration and pH value of 7. The reaction yielded the lowest 5-hydroxymethylfurfural content. 5-hydroxymethylfurfural has potential hidden danger. This test aims to provide more evidence for inhibiting the formation of 5-hydroxymethylfurfural in food systems.
Key words: 5-hydroxymethylfurfural; xanthan gum; browning degree; Maillard reaction
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