Muaj ntau txhiab lub npe tshuaj tiv thaiv hauv chemistry, tab sis feem ntau ntawm lawv yuav tsis qhia ib tus neeg layman dab tsi. Tab sis muaj ib qho kev tawm tsam uas txhua tus paub txog, thiab qhov ntawd yog cov tshuaj tiv thaiv Maillard. Peb ntsib nws thaum peb haus kas fes uas muaj ntxhiab, noj cov qhob cij ci tshiab thiab kib steak. Thiab txawm tias thaum peb haus npias nrog phooj ywg. Maillard cov tshuaj tiv thaiv yog qhov "qab heev", thiab nws yog tus uas ua rau cov zaub mov tsw qab thiab zoo nkauj. Thiab txawm hais tias nws nyob ib puag ncig peb txhua qhov chaw - tsim ntawm humus, peat, kho av nkos, peb yuav tham txog nws cov khawv koob hauv chav ua noj.
thawj steak thiab anthropogenesis
Zooologists tau pom ntev tias cov apes zoo li cov khoom noj uas muaj thermally ua rau nyoos. Yog, thiab txhua tus tsiaj zoo siab noj tib neeg cov zaub mov. Hluav taws kub, skewers thiab lauj kaub tau ntev yog ib feem tseem ceeb ntawm tib neeg lub neej. Thiab txij li lub sijhawm ntawd, kev coj noj coj ua ntawm peb kev vam meej tau pib. Tom qab tag nrhothermal ua ntawm cov zaub mov ua rau kom qhov ua tau zoo ntawm kev zom zaub mov, tso sijhawm rau peb cov poj koob yawm txwv xav thiab tshawb txog lub ntiaj teb. Nws tuaj yeem hais tau tias nws tsis yog kev ua haujlwm uas ua rau peb tus neeg tsim nyog, tab sis lub tais sov thiab cua ntawm cov kua zaub thiab steak kib ua tsaug rau cov tshuaj Maillard tshuaj tiv thaiv.
Qab zib, rog thiab protein sib ntsib hauv lub lauj kaub
Khoom noj muaj peb yam tseem ceeb - proteins, rog thiab carbohydrates (qab zib). Tag nrho cov no tseem ceeb rau tib neeg lub neej, tab sis cov lus no tsis yog hais txog qhov ntawd.
Cov carbohydrates thiab cov rog muaj cov C=O carbonyl pawg hauv lawv cov qauv tshuaj thiab, txawm hais tias lawv muaj cov qauv molecular nyuaj, lawv feem ntau yog linear. Tab sis cov proteins yog complex molecular compounds, cov chains ntawm amino acids nyob rau hauv lawv tsim complex tertiary thiab txawm quaternary formations (globules). Proteins muaj 20 amino acids, 4 ntawm cov uas (lysine, arginine, tryptophan, histidine) muaj dawb amino pawg NH2 thiab guanidine pawg C (NH 2)2 uas ua rau lawv yooj yim.
Qhov no txhais tau hais tias lawv tau yooj yim hnov mob nrog carbonyl pawg suab thaj thiab cov rog. Nws yog qhov no saccharoamine condensation cov tshuaj tiv thaiv uas dais Maillard lub npe. Cov tshuaj tiv thaiv tshwm sim nyob rau hauv ib qho mob - qhov kub thiab txias yuav tsum tau ua. Thiab qhov no yog qhov tshwm sim ntawm peb lub qhov cub thaum kib, boiling los yog ci. Nws yog "delicious" Maillard tshuaj tiv thaiv uas peb tshuav rau cov tsos ntawm ib tug golden crust ntawm cutlets thiab buns.
Tangled discovery story
Ua haujlwmNyob rau hauv txoj kev tshawb no ntawm protein synthesis pathways, nyob rau hauv 1912, ib tug hluas Frenchman, kws kho mob thiab chemist Louis Camille Maillard sib tov amino acids thiab suab thaj, rhuab tov thiab soj ntsuam cov tshuaj tiv thaiv. Maillard pom qhov tsim ntawm cov xim av nyob rau hauv lub xeem raj. Tab sis cov no tsis yog peptides, tab sis cov khoom uas txiav txim siab xim thiab tsw ntawm cov zaub mov npaj. Yam tshuaj twg tau tsim thaum lub sijhawm cov tshuaj tiv thaiv, Maillard tsis tau tsim. Nws tsuas sau lawv qhov zoo sib xws rau av humins.
Cov kws tshawb fawb S. P. tau koom nrog hauv kev sib tw sib tw rau kev txiav txim siab cov khoom ntawm Maillard cov tshuaj tiv thaiv. Kostychev thiab V. A. Ci ntsa iab los ntawm Petersburg University (1914), uas kawm poov xab fermentation. Tab sis cov tshuaj tiv thaiv tsis raug hu los ntawm lub npe, vim tus nrhiav tsis tau tso tseg.
Los ntawm 1912 txog 1913, ntau tshaj 30 cov ntawv tshaj tawm thiab Maillard tus kws kho mob cov lus tshaj tawm Lub Chiv Keeb ntawm Proteins. Qhov kev txiav txim ntawm glycerol thiab suab thaj ntawm cov amino acids, qhov twg tus sau tau tsim ntau theem nyob rau hauv lub chav kawm ntawm no kev sib cuam tshuam.
Nws yog kev khuv xim tus kws tshawb fawb tsis tau koob meej thaum nws lub neej, chemists tau txaus siab rau cov tshuaj tiv thaiv Maillard hauv ntau qhov kev nthuav dav hauv xyoo 1946. Nws yog thaum ntawd tus kws tshawb fawb Asmeskas John George tau luam tawm ib tsab xov xwm hauv Phau Tsom Faj Txog Kev Ua Liaj Ua Teb thiab Khoom Noj Chemistry txog cov theem thiab qhov tseem ceeb ntawm cov tshuaj tiv thaiv no hauv kev ua noj. Kab lus no ntawm Maillard cov tshuaj tiv thaiv tseem yog cov lus tshaj tawm hauv phau ntawv xov xwm keeb kwm niaj hnub no.
Tab sis saccharoamine condensation tseem khav theeb dais lub npe ntawm tus kws tshawb nrhiav Fabkis.
Ib tug me ntsis chemistry hauv lus yooj yim
Hnub no nws tau paub tias cov tshuaj tiv thaiv Maillard yog ib qho kev cuam tshuam ntawm cov kev tshwm sim ua ntu zus thiab sib luag uasmuab tso rau hauv lub lauj kaub frying, lauj kaub los yog qhov cub. Nws tag nrho pib nrog condensation ntawm cov suab thaj (qabzib, sucrose thiab fructose) los ntawm cov amino pawg tseem ceeb ntawm cov proteins thiab peptides. Cov txiaj ntsig tau dhau los ua ntau yam kev hloov pauv, raws li qhov tshwm sim ntawm acyclic, heterocyclic, polymeric tshuaj raug tsim. Nws yog lawv uas ua rau cov tshuaj Maillard tshuaj tiv thaiv "qab". Lawv tuaj yeem yog xim tsis muaj xim thiab xim, tsw qab lossis nrog cov ntxhiab tsw tsw qab. Txhua tus niam tsev paub tias nws yuav nyob ntawm qhov kev npaj.
Qhov nyuaj ntawm cov tshuaj tiv thaiv pom los ntawm tus kws tshawb fawb Maillard yog hu ua non-enzymatic browning ntawm cov khoom nrog tsim ntawm melanoids (xim xim). Cov chemistry ntawm cov txheej txheem yog complex, pua pua ntawm cov tshuaj compounds yog tsim, feem ntau ntawm cov tseem tsis tau raug txheeb xyuas.
Caramelization - kev hloov pauv ntawm cov suab thaj yooj yim thaum rhuab - tsis yog khoom qab zib xwb. Cov txheej txheem no tshwm sim thaum grilling nqaij thiab ci zaub. Qhov tshwm sim m altol thiab isom altol muab qhov tsw ntawm ci ci, thiab 2-H-4-hydroxy-5-methylurethane tsw zoo li cov nqaij kib.
Qhov cascade ntawm cov tshuaj tiv thaiv ua rau tsim ntau thiab ntau melanoids thiab cov crust ntawm steak ua darker. Hauv dej, cov tshuaj tiv thaiv Maillard qeeb dua, tab sis hauv cov roj thiab ntawm qhov qhib hluav taws, nws pib sai. Cia li ceev faj txhob hlawv nqaij!
Melanoids tshwm sim - cov tshuaj tiv thaiv dhau
Cov tshuaj no, los ntawm lawv qhov xwm txheej, tsis xwm yeem polymeric formations, muaj xim los ntawmliab rau tsaus xim av. Cov qauv ntawm ntau yam tseem yog qhov tsis paub txog niaj hnub no. Peb haus txog li 10 grams ntawm melanoids ib hnub twg, uas muaj nyob rau hauv kas fes, npias, kvass, caw, qhob cij, kib ntses thiab nqaij.
Koom nrog lawv tsim yog cov tshuaj tsw qab: furfural, acetaldehyde, aldehydes, diacetyl thiab ntau lwm tus. Cov zaub mov tsis yog tsuas yog zoo nkauj xwb, tab sis kuj muaj ntxhiab.
Hmoob lossis txiaj ntsig?
Nws yog nrog muaj melanoids uas ntshai txog kev phom sij ntawm cov khoom noj kib yog txuam nrog. Yog li lawv puas tsim kev puas tsuaj lossis tsis?
Ntau cov ntaub ntawv tau sau los ntawm cov txiaj ntsig ntawm melanoids, uas muaj cov tshuaj tua kab mob, tshuaj tua kab mob, tshuaj tiv thaiv kab mob. Lawv kuj muaj peev xwm los khi hnyav hlau ions.
Piv txwv li, cov tshuaj tiv thaiv kab mob ntawm melanoids muaj nyob hauv kas fes yog txuam nrog kev tsim cov hydrogen peroxide thaum lub sij hawm Maillard cov tshuaj tiv thaiv. Nws yog nws uas inhibits kev loj hlob thiab kev loj hlob ntawm cov kab mob.
Melanoids tau siv dav hauv cov tshuaj pej xeem txij li thaum ub. Nco ntsoov, txhua qhov kho tshuaj ntsuab decoctions yog xim av thiab qhov no yog vim muaj cov tshuaj lom neeg sib xyaw ua ke hauv lawv.
Melanoids tsis nqus rau hauv cov hnyuv thiab ua rau tsis zoo rau cov enzyme cleavage. Yog li, lawv ua cov haujlwm ntawm prebiotics - zoo li kev noj haus fiber ntau, lawv txhawb kev loj hlob ntawm bifidobacteria hauv txoj hnyuv.
Puas noj mov kib tsis zoo?
Tab sis kuj muaj qhov tsis zoo. Ua ntej, thaum lub sij hawm Maillard cov tshuaj tiv thaiv, cov nqi roj ntsha ntawm cov protein raug txo, uas yog khi los ntawm cov suab thaj thiab uatsawg nkag mus rau cov enzymes ntawm peb lub cev. Tab sis tsis yog nws tsim nyog rau aroma thiab saj ntawm steak los yog ib tug tshiab bun?
Thib ob, ntawm qhov kub siab (siab tshaj 180 ° C) lawv decompose. Thiab qhov no yog qhov uas cov tshuaj lom thiab carcinogenic tsim. Nws yog nyob rau ntawm qhov kub thiab txias uas cov nqaij yog kib los tsim cov tshuaj lom acrylamide. Ntawm no yog vim li cas koj yuav tsum tsis txhob overcook koj cov zaub mov.
