Free and protein-bound Maillard reaction products (acrylamide, 5-hydroxymethylfurfural, α-dicarbonyl compounds, N-ε-fructosyllysine, N-ε-carboxymethyllysine and N-ε-carboxyethyllysine) and the reaction precursors (sugars and amino acids) were investigated in bread crust-like systems prepared with different cereal flours. Selected cereals were; whole and refined wheat, whole einkorn, whole rye, whole oat and whole corn. For all cereals, the concentrations of reducing sugars, free amino acids and protein-bound lysine increased significantly after dough fermentation (p < 0.05). Heating the bread crust-like model systems at 200 °C for different time periods (5, 15, 30 min) caused significant decrease in the concentration of sugars and amino acids (p < 0.05). Among α-dicarbonyl compounds, 3-deoxyglucosone and methylglyoxal were found in high amounts. However, extended heating time caused significant reduction in their concentrations (p < 0.05). Compared to 5 min of heating, higher amounts of 5-hydroxymethylfurfural formation were observed in samples heated for 15 and 30 min. However, prolonging the heating time resulted in a reduction in the amount of acrylamide formed in bread crust-like samples prepared with einkorn and oats. Heating for 5 min caused formation of early and advanced glycation products in bread crust-like samples prepared from all cereals. The amounts of early and advanced glycation products in the high molecular weight fractions of bread crust-like systems were significantly higher than those in bread-crust-like systems, but they decreased rapidly in samples heated for longer time (p < 0.05).

中文翻译：

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由不同的全麦粉制成的类似面包皮的模型系统中美拉德反应产物的形成

研究了游离的和结合蛋白质的美拉德反应产物（丙烯酰胺，5-羟甲基糠醛，α-二羰基化合物，N -ε-果糖赖氨酸，N -ε-羧甲基赖氨酸和N -ε-羧乙基赖氨酸）和反应前体（糖和氨基酸）用不同的谷物粉制成的类似面包皮的系统。精选谷物是：全麦和精制小麦，全麦小麦，全黑麦，全燕麦和全玉米。对于所有谷物，面团发酵后还原糖，游离氨基酸和结合蛋白质的赖氨酸的浓度均显着增加（p <0.05）。在不同的时间段（5、15、30分钟）在200°C下加热类似面包外壳的模型系统，导致糖和氨基酸的浓度显着降低（p  <0.05）。在α-二羰基化合物中，发现大量的3-脱氧葡糖酮和甲基乙二醛。但是，延长加热时间会导致其浓度显着降低（p <0.05）。与加热5分钟相比，在加热15分钟和30分钟的样品中观察到了更多的5-羟甲基糠醛形成。但是，延长加热时间会导致在用einkorn和燕麦制备的面包外壳样样品中形成的丙烯酰胺数量减少。加热5分钟会导致从所有谷物制备的类似面包皮的样品中形成早期和晚期糖基化产物。面包壳状系统的高分子量级分中的早期糖基化产物和高级糖基化产物的量显着高于面包壳状系统中的糖化产物，但在加热时间较长的样品中，它们的糖化产物迅速减少（p  <0.05）。