摘要
以葡萄糖和L-半胱氨酸为反应体系,研究了反应温度对体系底物浓度变化、褐色物质生成以及pH变化的影响,并进行了动力学分析。结果表明,反应温度是影响美拉德反应的重要因素,反应底物浓度、褐色物质含量以及pH的变化速率均随着反应温度的升高而增大。在不同的反应温度条件下,反应底物葡萄糖和半胱氨酸的浓度变化符合一级动力学,褐色物质的生成和pH的变化符合零级动力学。同时研究发现,颜色物质和酸性物质的生成主要发生在美拉德反应的高级阶段,所需活化能较高,分别为164.77kJ/mol和149.17kJ/mol。
Kinetics of substrate concentration,color development and pH change were studied in glucose/L- cysteine model systems under different reaction conditions of temperature. The result indicated that temperature play a crucial role on the maillard reaction. The rate of substrate concentration change,color development and pH change increased when increasing the temperature. Under different reaction conditions, the loss of glucose and L-cystine concentration followed first-ordered kinetics;color development and pH change followed zero-order kinetics. Brown pigments and acid compounds generated on the advanced stage of maillard reaction which were found with high activation energy of 164.77kJ/mol and 149.17k J/mol,respectively.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期73-75,共3页
Science and Technology of Food Industry
基金
食品科学与技术国家重点实验室自由探索课题(SKLF-TS-200804)
教育部新世纪优秀人才计划(NCET-07-0377)
江苏省基础研究计划(自然科学基金)资助项目(BK2009614)
国家级科技计划项目(星火计划)(2008GA690137)
