酪蛋白磷酸肽防褐变的技术探讨

本文探讨了亚硫酸钠和L-抗坏血酸抑制酪蛋白在水解过程中发生褐变的技术。结果表明,在水解条件下,亚硫酸钠和L-抗坏血酸都能有效的抑制在水解制备酪蛋白磷酸肽过程中发生的褐变反应,减少色素的生成。

This text studied the technology about sodium sulfite and L-ascorbic acid restrain Maillard reaction which produces pigment accompanied with hydrolysis of casein. Results indicate that sodium sulfite and L-ascorbic acid can effectively restrain Maillard browning reaction and reduce the formulation of the pigment under the condition of the hydrolysis of casein when preparing casein phosphopeptieds.