食品工业科技2013，Vol.34Issue(3)：61-64,4.
超声波对蛋清蛋白-果糖美拉德反应体系的影响
Effect of ultrasonic on egg white protein-fructose Maillard reaction system
摘要
Abstract
Adopted egg white protein-fructose system as research object,the effect of ultrasonic on the pH,free amino group, DPPH radical scavenging activity, reducing power, and nitrites scavenging activity of the reaction system was investigated. The results indicated that ultrasonic treatment could decrease the pH and free amino group content of the system and promote the Maillard reaction.Moreover,it could enhance the antioxidant activities (DPPH radical scavenging activity,reducing power,and nitrites scavenging activity)of Maillard reaction system.关键词
超声波/蛋清蛋白/果糖/美拉德反应/抗氧化性Key words
ultrasonic/egg white protein/fructose/Maillard reaction/antioxidant activity分类
轻工纺织引用本文复制引用
涂宗财,胡月明,王辉,刘光宪,黄小琴,张兰,钮培佩..超声波对蛋清蛋白-果糖美拉德反应体系的影响[J].食品工业科技,2013,34(3):61-64,4.基金项目
国家重点基础研究发展规划项目计划(973计划)(2012CB126314). （973计划）
