| 苹果汁中糖和氨基酸的美拉德反应动力学模拟研究 |
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| 引用本文： | 吴少雄,郭祀远,李琳,殷建忠.苹果汁中糖和氨基酸的美拉德反应动力学模拟研究[J].现代食品科技,2008,24(3):204-209. |
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| 作者姓名： | 吴少雄 郭祀远 李琳 殷建忠 |
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| 作者单位： | 1. 昆明医学院营养与食品研究所,云南,昆明,650031
2. 华南理工大学轻化工研究所,广东,广州,510640 |
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| 基金项目： | The project is supported by the China Scholarship Council Fund |
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| 摘 要： | 在苹果汁的热加工过程中,美拉德反应对其质量的影响是极其重要的.为了能控制象美拉德反应这样复杂的反应,必须对其进行定量研究.本文通过对苹果汁中主要糖和氨基酸的美拉德反应动力学模拟.阐述了苹果汁中非酶褐变的美拉德反应机理,应用反应动力学原理,定量地描述反应的变化和预测反应随时间-温度的变化规律.
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| 关 键 词： | 动力学模拟 美拉德反应 苹果汁 非酶褐变 kinetics modelling Maillrd reaction apple juice nonenzymatic browning |
| 文章编号： | 1673-9078(2008)03-0204-07 |
| 收稿时间： | 2007/10/26 0:00:00 |
| 修稿时间： | 2007年10月26 |
Kinetics Modelling on Malliard Reaction of Sugars with Amino Acids in Apple Juice |
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| WU Shao-xiong,GUO Si-yuan,LI Lin,YIN Jian-zhong.Kinetics Modelling on Malliard Reaction of Sugars with Amino Acids in Apple Juice[J].Modern Food Science & Technology,2008,24(3):204-209. |
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| Authors: | WU Shao-xiong GUO Si-yuan LI Lin YIN Jian-zhong |
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| Affiliation: | (1.Nutrition & Food Science Res. Institute, Kunming Medical College, Kunming, 650031 China);(2.Light Industry & Chem. Eng. Res. Inst., South China Univ. of Tech., Guangzhou, 510640 China) |
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| Abstract: | Maillard reaction is important for its effect on apple juice quality during heat processing. In order to control a complex reaction such as Maillard reaction, it is necessary to take a quantitative study. In this paper, a kinetic model was developed for the reaction among major sugars and amino acids in apple juice. A major guidance for understanding the mechanism of Maillard reaction in apple juice was given. To describe the quantitative changes of reaction and to predict the changes from certain time and temperature effects, the nonenzymatic browning of apple juice was discussed with the knowledge of kinetics. |
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| Keywords: | kinetics modelling Maillrd reaction apple juice nonenzymatic browning |
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