摘要
以鹰嘴豆为原料,通过提取与活性炭-硅藻土柱层析分离纯化,制备得到低聚半乳糖含量为85%的α-低聚半乳糖样品(α-GOS),然后对其热稳定性、酸稳定性及美拉德反应特性进行研究。结果表明:鹰嘴豆α-GOS对热处理具有较好的稳定性,当加热温度为100℃时,鹰嘴豆α-GOS的残留率为94.27%,而同样条件下蔗糖的残留率就比较低。在酸处理的情况下,鹰嘴豆α-GOS的稳定性也较好,当pH值为3.0时,鹰嘴豆α-GOS的残留率为94.95%。鹰嘴豆α-GOS比葡萄糖的美拉德反应程度要差,当反应时间为3h时,相同条件下鹰嘴豆α-GOS的褐变程度相对于葡萄糖的70.65%。
An alpha-galactooligosaccharides（α-GOS） sample with a purity of 85%,as determined by HPLC,was prepared from chickpea（Cicer arietimun L.） seeds by ethanol extraction and activated carbon-celite column chromatographic purification.Its thermal stability,acid stability and Maillard reactivity were investigated.The results showed that the sample had good stability at high temperature.After 30 min of heating at 100 ℃,the residual rate of α-GOS was 94.27%,while that of sucrose was lower.Chickpea α-GOS also showed good stability under acidic conditions.At pH 3.0,the residual rate was 94.95%.In addition,the Maillard reaction degree of chickpeaα-GOS was lower than that of glucose.Under the same conditions,the browning level of chickpeaα-GOS after 3 h of reaction was 70.65% of that of glucose.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2011年第23期91-95,共5页
Food Science
基金
国家自然科学基金项目(31171750)
中央高校基本科研业务费专项(KYZ201002)
关键词
鹰嘴豆
α-低聚半乳糖
高效液相色谱法
稳定性
美拉德反应
chickpea
α-galactooligosaccharide
high performance liquid chromatography（HPLC）
stability
Maillard reaction
