摘要
为了研究抗坏血酸对乳清蛋白美拉德反应产物的影响,对反应产物的各项理化性质进行了对比。结果表明,抗坏血酸对乳清蛋白美拉德反应有明显影响:在有抗坏血酸参与的情况下,反应产物的乳化性、起泡性、溶解性等加工特性没有降低,热稳定性有明显提高、游离氨基酸得到提高。总之,抗坏血酸对蛋白质美拉德反应产物的加工特性有所改善。
In order to study of ascorbic acid on the effects of whey protein products of Maillard reaction, the reaction products of the physicochemical properties were compared. The results showed that ascorbic acid had a significant effect on the whey protein Maillard reaction： the ascorbic acid participates in the, reaction products of emulsification, foaming, dissolution and physicochemical properties does not decrease, the thermal stability was improved obviously, reduce the chroma, free amino acids to improve. In short, the product of Maillard reaction of ascorbic acid protein （MRPs） properties improved.
出处
《食品科技》
CAS
北大核心
2016年第5期244-247,共4页
Food Science and Technology
基金
国家自然科学基金青年项目(31401640)
