Qhov sib txawv tseem ceeb ntawm Maillard cov tshuaj tiv thaiv thiab caramelization yog tias Maillard cov tshuaj tiv thaiv tsis yog pyrolytic whereas caramelization yog pyrolytic.
Maillard cov tshuaj tiv thaiv thiab caramelization yog ob yam uas tsis yog-enzymatic browning txheej txheem ntawm cov zaub mov. Cov txheej txheem no, txawm li cas los xij, sib txawv ntawm ib leeg raws li txoj kev ua. Nyob rau hauv ob qho tib si, cov zaub mov uas dhau cov txheej txheem no tau xim xim av thaum kawg ntawm tus txheej txheem.
Maillard Reaction yog dab tsi?
Maillard cov tshuaj tiv thaiv yog cov tshuaj tiv thaiv uas tshwm sim nrog cov amino acids thiab txo cov suab thaj hauv cov zaub mov. Cov txheej txheem no ua rau cov zaub mov browned muaj qhov txawv txav. Nws tsis yog ib qho enzyme-catalyzed cov tshuaj tiv thaiv. Feem ntau, cov txheej txheem no tshwm sim ntawm thaj tsam 140 txog 165 ° C kub. Feem ntau ntawm cov sij hawm, peb nyiam mus rau qhov kub thiab txias dua kom paub tseeb tias qhov kev tshwm sim no tshwm sim. Txawm li cas los xij, qhov kub siab heev yuav ua rau caramelization ntau dua li qhov tshuaj tiv thaiv no.
Nyob rau hauv Maillard cov tshuaj tiv thaiv, pawg carbonyl ntawm qab zib reacts nrog cov amino pawg ntawm cov amino acid. Nws ua rau muaj kev sib xyaw ntawm cov yam ntxwv tsis zoo ntawm cov molecules. Qhov sib tov ntawm molecules no yog lub luag haujlwm rau aroma thiab tsw ntawm cov zaub mov browned.
Daim duab 01: Browning of Meat
Cov tshuaj tiv thaiv tus nqi nrawm yog tias peb ua qhov no hauv ib puag ncig alkaline. Qhov no yog vim muaj cov amino pawg zoo li deprotonate. Qhov no deprotonation nce lub nucleophilicity ntawm cov zaub mov. Hom amino acid txiav txim qhov kawg tsw.
Piv txwv qhov peb siv cov tshuaj tiv thaiv Maillard:
- kas fes roasting
- Chocolate production
- Browning ntawm ntau yam nqaij zoo li steak
- Ntxhais dub ua mov ci
- Kev tsim khoom ntawm m alted barley
Caramelization yog dab tsi?
Caramelization yog tshuaj lom neeg cov tshuaj tiv thaiv uas tshwm sim nrog cov piam thaj hauv cov zaub mov. Yog li peb tuaj yeem txhais nws li browning ntawm qab zib. Cov txheej txheem no muab cov khoom noj qab zib, nutty tsw thiab xim av thaum ua noj. Muaj peb pawg polymer uas yog lub luag haujlwm rau cov xim xim av ntawm cov zaub mov. lawv yog;
- Caramelans (C24H36O18)
- Caramelens (C36H50O25)
- Caramelins (C125H188O80)
Thaum lub sijhawm ua tiav ntawm cov txheej txheem no, qee qhov ntawm cov khoom noj tawm uas muaj kev hloov pauv sai heev. Piv txwv li, nws tso tawm diacetyl Cheebtsam ntawm cov khoom noj. qhov no ua rau tus yam ntxwv caramel tsw ntawm cov zaub mov. Ntxiv mus, cov txheej txheem no yog pyrolytic. Qhov no txhais tau tias cov txheej txheem cuam tshuam nrog thermal decomposition ntawm cov khoom hauv cov khoom noj.
Daim duab 02: Caramelization ntawm Carrots
Muaj ntau hom tshuaj tiv thaiv uas tshwm sim thaum lub sijhawm txheej txheem no. Ib txhia ntawm lawv yog raws li nram no:
- Cov tshuaj tiv thaiv kab mob
- YIntramolecular bonding
- Unsaturated polymer formations
- Cov tshuaj tiv thaiv lub cev qhuav dej
- YInversion ntawm sucrose rau fructose thiab qabzib
Qee qhov piv txwv uas peb siv Caramelization:
- Kev tsim cov khoom qab zib caramel
- Ua Caramelized dos, qos yaj ywm, pear, thiab lwm yam
- Tsim cov caramel sauce, cov khoom lag luam cola, caramelized sweetened mis nyuj, thiab lwm yam.
Qhov txawv ntawm Maillard Reaction thiab Caramelization yog dab tsi?
Maillard cov tshuaj tiv thaiv yog cov tshuaj tiv thaiv uas tshwm sim nrog cov amino acids thiab txo cov suab thaj hauv cov zaub mov. Yog li cov reactants ntawm cov tshuaj tiv thaiv no yog cov amino acids thiab txo cov suab thaj. Ntxiv mus, nws yog cov tshuaj tiv thaiv tsis-pyrolytic. Ntawm no, lub browning tshwm sim los ntawm kev tsim ib tug sib tov ntawm cov yam ntxwv tsis zoo molecules uas yog lub luag hauj lwm rau aroma thiab tsw ntawm browned zaub mov. Caramelization yog tshuaj lom neeg cov tshuaj tiv thaiv uas tshwm sim nrog cov piam thaj hauv cov zaub mov. Yog li cov reactants ntawm Caramelization yog cov suab thaj hauv cov khoom noj. Nws yog ib qho tshuaj tiv thaiv pyrolytic. Ntxiv rau qhov ntawd, nws tsim peb hom polymers uas yog lub luag haujlwm rau cov xim xim av ntawm cov zaub mov; Caramelans, Caramelens thiab Caramelins. Cov ntaub ntawv hauv qab no nthuav tawm cov ntsiab lus ntxiv ntawm qhov sib txawv ntawm Maillard cov tshuaj tiv thaiv thiab caramelization hauv daim ntawv tabular.
Summary – Maillard Reaction vs Caramelization
Qhov txawv ntawm Maillard cov tshuaj tiv thaiv thiab caramelization yog tias Maillard cov tshuaj tiv thaiv tsis yog pyrolytic whereas caramelization yog pyrolytic. Qhov no txhais tau tias, caramelization cuam tshuam cov thermal decomposition ntawm cov khoom hauv cov khoom noj (qab zib), thaum Maillard cov tshuaj tiv thaiv tsis cuam tshuam nrog thermal decomposition; Nws tshwm sim los ntawm cov tshuaj tiv thaiv ntawm cov amino acids thiab txo cov suab thaj hauv cov zaub mov.
