粮油食品科技Issue(2)：26-30,5.
干热条件下大豆分离蛋白-木糖美拉德反应研究
Study on the Maillard reaction between SPI and xylose in the dry state
摘要
Abstract
The SPI and xylose were treated in dry heat condition,and the Maillard reaction was taken place between SPI and xylose.The effects of temperature,mixing ratio,relative humidity and reaction duration on the reaction were investigated.Meanwhile,the thermal performance and rheological property of the resultant Maillard reaction product were detected as well.The results indicated that the Maillard re-action occurred readily between SPI and xylose and the optimum condition was temperature 80 ℃,SPI to xylose ratio 4∶1,relative humidity 26.10% and reaction duration 5 h.The Maillard reaction product yleided under such condition possessed the highest absorbance at 290 nm.DSC analysis revealed that la-bile intermediates were produced during the reaction and rheological measurements indicated that en-hanced elastic properties and increased viscosity,implying the formation of high-molecular weight prod-ucts.It was concluded that the Maillard reaction in dry state has great potential in the modification of SPI.关键词
大豆分离蛋白/木糖/干热法/美拉德反应Key words
soybean protein isolate(SPI)/xylose/dry heating method/Maillard reaction分类
轻工纺织引用本文复制引用
徐真真,黄国清,肖军霞..干热条件下大豆分离蛋白-木糖美拉德反应研究[J].粮油食品科技,2015,(2):26-30,5.基金项目
国家自然基金资助项目（31101319）；青岛农业大学校高层次人才启动基金 （）
