食品与发酵工业2015，Vol.41Issue(3)：140-143,4.DOI:10.13995/j.cnki.11-1802/ts.201503025
温度对鸡骨酶解液-木糖美拉德反应产物中非挥发性物质的影响
Effects of temperature on non-volatile substances in Maillard reaction products from xylose-chicken bone hydrolysate system
摘要
Abstract
Maillard reaction products from xylose-chicken bone hydrolysate system were prepared to investigate the effect of temperature on free amino acids and peptides.The contents of most free amino acids in Maillard reaction products decreased as increasing temperature.Content loss of alanine,tryptophan,threonine and leucine were above 50％.Moreover,peptides in chicken bone hydrolysate tended to react with xylose in higher temperature.Especially,1000 ～ 2000 Da and 500 ～ 1000 Da peptides showed a better activity in Maillard reaction.关键词
鸡骨酶解液/美拉德反应/游离氨基酸/肽段Key words
chicken bone hydrolysate/Maillard reaction/free amino acid/peptides引用本文复制引用
郑晓杰,林胜利,聂小华,许丹..温度对鸡骨酶解液-木糖美拉德反应产物中非挥发性物质的影响[J].食品与发酵工业,2015,41(3):140-143,4.基金项目
浙江省科技厅公益项目(2013C32035) （2013C32035）
