超声波对蛋清蛋白-果糖美拉德反应体系的影响
详细信息Effect of ultrasonic on egg white protein-fructose Maillard reaction system
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摘要: 以蛋清蛋白-果糖体系（EW-F）为对象,研究超声波对反应体系pH、自由氨基、1,1-二苯基-2-三硝基苯肼（DPPH）自由基清除能力、还原力和亚硝酸根离子清除能力的影响。结果表明:超声波能促使反应体系pH和自由氨基含量降低,促进美拉德反应进程,提高美拉德反应体系的抗氧化能力。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.
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