现代食品科技2008，Vol.24Issue(3)：204-209,219,7.
苹果汁中糖和氨基酸的美拉德反应动力学模拟研究
Kinetics Modelling on Malliard Reaction of Sugars with Amino Acids in Apple Juice
摘要
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.关键词
动力学模拟/美拉德反应/苹果汁/非酶褐变Key words
kinetics modelling/Maillrd reaction/apple juice/nonenzymatic browning分类
轻工纺织引用本文复制引用
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):204-209,219,7.基金项目
The project is supported by the China Scholarship Council Fund （）
