期刊论文

Effects of Ferulic Acid on Protein＇s Maillard Reaction Products

中文

保鲜与加工

1009-6221

2016

16

2

44-47

10.3969/j.issn.1009-6221.2016.02.008

国家自然科学基金项目（31401640） 武汉市青年科技晨光计划项目（2014072704011258） 湖北省科技支撑计划（研发与示范类）项目（2015BBA167）

本校为其他机构

通过在乳清蛋白与还原糖的美拉德反应中加入适量的阿魏酸,对产物特性进行对比研究,探讨了阿魏酸对美拉德反应产物热稳定性、起泡性、溶解性等加工特性的影响。结果表明:添加阿魏酸的乳清蛋白美拉德反应产物的热稳定性、起泡性、溶解性均有所提高,其溶解性随p H变化而保持较为稳定的状态。加入阿魏酸后体系的游离氨基酸含量降低,证明了美拉德反应的发生。

By adding an appropriate amount of ferulic acid in whey protein and reducing sugar of the Maillard reaction,the properties of products were comparative studied, and the effects of ferulic acid on processing characteristics of Maillard reaction products including thermal stability, foaming, emulsifying stability and solubility were investigated.The results showed that, the thermal stability, foaming ability and emulsifying stability of Maillard reaction products of whey protein which adding whey protein were improved, and the solubility remained relatively stable with the change of p H. The con...