Changes in Quality and Advanced Glycation End Products Contnet of Intermediate Moisture Foods Containing High Protein during Storage

GU Mantun;SHENG Zhanwu;HAO Wangjun;SHANG Wenting;ZHENG Lili;AI Binling;ZHANG Weimin;College of Food Science and Technology, Hainan University;Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences;Haikou Key Laboratory of Banana Biology;

intermediate moisture foods containing high protein;;advanced glycation end products;;resveratrol;;hardening of foods;;moisture migration

This study aimed to evaluate the effect of antioxidant and storage conditions with different water activities(aw) on intermediate moisture foods(IMFs) containing high protein. A model system consisting of resveratrol was established. The degree of Maillard reaction, texture, color, insoluble protein aggregates, soluble protein aggregation and other indexes of the samples under different conditions of resveratrol concentration, water activity and storage time were investigated. The results indicated that the degree of Maillard reaction, insoluble protein aggregates, advanced glycation end products(AGEs) concentration and hardness of high-protein IMFs stored at a water activity of 0.560 were higher than those at water activity 0.751. The Maillard reaction of the model system with added resveratrol was inhibited, the color value L* was increased, and the color values b* and a* were decreased. Overall, at 30 ℃, the safety and quality of IMFs food model turned out to be the best when the concentration of resveratrol was added at 500 μg/g and water activity was 0.751. Moisture migration induced microstructure changes and decreased molecular mobility, which was the key factor that causes the aggregation of protein and hardening of high-protein IMFs during storage.