Kinetic modelling of Maillard reaction products and protein content during roasting of coffee beans

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2024-10-24 DOI:10.1016/j.lwt.2024.116950

Seongho Lee, Eunyeong Choi, Kwang-Geun Lee

引用次数: 0

Abstract

In this study, the effects of various roasting methods on the α–dicarbonyl compounds (α-DCs), melanoidins, crude proteins, and colour value of roasted coffee beans (Coffea arabica) were analysed. The concentration of α-DCs in the coffee samples significantly changed (p < 0.05) during roasting, while that of melanoidins increased with roasting time in all roasting methods regardless of temperature. Crude protein decreased as roasting time increased. Through kinetic modelling, pan roasting was found to increase the rate constant of α-DCs, melanoidins, and crude proteins by up to 62.6%, 9.3%, and 33.3%, respectively. Air frying was observed to decrease the activation energy of α-DCs, melanoidins, and crude proteins by up to 57.8%, 22.3%, and 12.6%, respectively. The pan roasting method was shown to minimise α-DCs by up to 15% during medium roasting of coffee beans.

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咖啡豆烘焙过程中 Maillard 反应产物和蛋白质含量的动力学模型

本研究分析了各种烘焙方法对烘焙咖啡豆（阿拉伯咖啡豆）中α-二羰基化合物（α-DCs）、类黑素、粗蛋白和色值的影响。在烘焙过程中，咖啡样品中的α-DCs浓度发生了显著变化（p < 0.05），而在所有烘焙方法中，无论温度如何，类黑色素的浓度都随着烘焙时间的延长而增加。粗蛋白随着烘焙时间的延长而减少。通过动力学建模发现，平底锅烘焙可使 α-DCs、类黑色素和粗蛋白的速率常数分别增加 62.6%、9.3% 和 33.3%。据观察，空气油炸可使 α-DCs、类黑色素和粗蛋白的活化能分别降低达 57.8%、22.3% 和 12.6%。在对咖啡豆进行中度烘焙时，平底锅烘焙法可将 α-DCs 降低 15%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.