原料对曲奇中羧甲基赖氨酸与羧乙基赖氨酸生成的影响

his paper studied the effects of different ingredients (sugars, fats, protein supplements), leavening agents and citric acid on Nε-(carboxymethyl)lysine (CML) and Nε-(carboxyethyl)lysine (CEL) formation in cookies. Higher levels of CML (46.67 ± 0.67 ng/mg) and CEL (42.64 ± 0.83 ng/mg) were obtained in cookies prepared with sucrose compared to cookies prepared with reducing sugars and unexpected amounts of CML and CEL were found in sugar alcohol-based cookies. Variance on the type of commercial fat did not have considerable influence on overall CML and CEL contents. Sodium bicarbonate had stronger promoting effects than ammonia bicarbonate. Addition of citric acid effectively restricted CML and CEL formation, but their effects on sensory properties were detrimental. Fortification with protein supplements largely increased CML and CEL levels and casein demonstrated the lowest promoting effect among all protein supplements investigated.