食品工业科技2013，Vol.34Issue(11)：92-95,4.
葡萄糖与赖氨酸美拉德反应产物的抗氧化性研究
Research of the oxidation resistance of the casein and reducing sugar Maillard reaction produts
摘要
Abstract
The Maillard reaction products(MRPs) were prepared using lysine and glucose.To study effect of reaction temperature,heating time,starting pH and reaction concentration on volatile MRPs antioxidant activity,superoxide anion radical and DPPH radical clearance were determined.The results showed that different reaction system MRPs have good scavenging effect.The optimum Maillard reaction model was reaction time of 8h,reaction initial pH of 9,reaction temperature of 100℃,and amino and carbonyl ratio 1∶2,and O2 · and DPPH scavenging ratio can reach 82.35％ and 71.12％ respectively.关键词
葡萄糖/赖氨酸/美拉德反应产物/抗氧化性Key words
lysine/ glucose/ millard reaction products/oxidation resistance分类
轻工纺织引用本文复制引用
赵晶,张宏坤,马丹雅,张岚,徐迪..葡萄糖与赖氨酸美拉德反应产物的抗氧化性研究[J].食品工业科技,2013,34(11):92-95,4.基金项目
黑龙江省教育厅科学技术研究项目(11553074). （11553074）
