摘要
以蛋清蛋白-果糖体系(EW-F)为对象,研究超声波对反应体系pH、自由氨基、1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除能力、还原力和亚硝酸根离子清除能力的影响。结果表明:超声波能促使反应体系pH和自由氨基含量降低,促进美拉德反应进程,提高美拉德反应体系的抗氧化能力。
Adopted egg white protein- fructose system as research object,the effect of ultrasonic on the pH,free amino group,DPPH radical scavenging activity,reducing power,and nitrites scavenging activity of the reaction system was investigated. The results indicated that ultrasonic treatment could decrease the pH and free amino group content of the system and promote the Maillard reaction.Moreover,it could enhance the antioxidant activities （ DPPH radical scavenging activity,reducing power,and nitrites scavenging activity） of Maillard reaction system.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第3期61-64,共4页
Science and Technology of Food Industry
基金
国家重点基础研究发展规划项目计划(973计划)(2012CB126314)
关键词
超声波
蛋清蛋白
果糖
美拉德反应
抗氧化性
ultrasonic
egg white protein
fructose
Maillard reaction
antioxidant activity
