期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 61, 期 3, 页码 674-684出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf302135k
关键词
browning; starch; cellulose; complex mixtures; mass spectrometry
资金
- Spanish Project MICINN/CTQ [2009-13652]
- Jacobs Universtiy Bremen
- Fond fur Angewandte Umweltforschung des Landes Bremen
Many dietary products containing polysaccharides, mostly starch and cellulose, are processed by thermal treatment. Similarly to the formation of caramel from mono- and disaccharides, the chemical structure of the carbohydrates is dramatically altered by heat treatment. This contribution investigates the products of thermal decomposition of pure starch and cellulose as model systems followed by an investigation of bread obtained at comparable conditions using a combination of modern mass spectrometry techniques. From both starch and cellulose, dehydrated oligomers of glucose and dehydrated glucose have been predominately observed, with oligomers of more than four glucose moieties dominating. Moreover, disproportionation and oligomers with up to six carbohydrates units are formed through unselective glycosidic bond breakage. MALDI-MS data confirm the presence of the majority of products in toasted bread.
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