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中国精品科技期刊2020
谷满屯, 盛占武, 商文婷, 郝旺珺, 郑丽丽, 艾斌凌, 张伟敏. 没食子酸对高蛋白中间水分食品品质的影响[J]. 食品工业科技, 2016, (03): 79-82. DOI: 10.13386/j.issn1002-0306.2016.03.007
引用本文: 谷满屯, 盛占武, 商文婷, 郝旺珺, 郑丽丽, 艾斌凌, 张伟敏. 没食子酸对高蛋白中间水分食品品质的影响[J]. 食品工业科技, 2016, (03): 79-82. DOI: 10.13386/j.issn1002-0306.2016.03.007
GU Man- tun, SHENG Zhan-wu, SHANG Wen-ting, HAO Wang-jun, ZHENG Li- li, AI Bin-ling, ZHANG Wei-min. Effects of gallic acid on quality of high protein containing intermediate moisture foods[J]. Science and Technology of Food Industry, 2016, (03): 79-82. DOI: 10.13386/j.issn1002-0306.2016.03.007
Citation: GU Man- tun, SHENG Zhan-wu, SHANG Wen-ting, HAO Wang-jun, ZHENG Li- li, AI Bin-ling, ZHANG Wei-min. Effects of gallic acid on quality of high protein containing intermediate moisture foods[J]. Science and Technology of Food Industry, 2016, (03): 79-82. DOI: 10.13386/j.issn1002-0306.2016.03.007

没食子酸对高蛋白中间水分食品品质的影响

Effects of gallic acid on quality of high protein containing intermediate moisture foods

  • 摘要: 高蛋白中间水分食品因其富含大量的蛋白质与还原糖,在加工及贮藏过程中易发生美拉德反应易产生有害的晚期糖基化终末产物(AGEs),进而降低了食品的品质及安全性。为抑制食品中美拉德反应的进行,本研究在食品模型体系中加入四组不同量浓度的没食子酸,测定了各添加量和各贮藏时间下样品的美拉德反应程度、质构、色度、蛋白质的溶解度以及AGEs的荧光强度。结果表明,在30℃下,添加没食子酸抗氧化剂能够阻止贮藏过程中高蛋白中间水分食品的美拉德反应的进行,并抑制AGEs的形成;但其对食品的硬度及蛋白的溶解度没有明显的作用,且会加深食品的色泽,带来不利的影响。综合各组测定指标,当没食子酸添加量浓度为100μg/g时,最有利于高蛋白中间水分食品模型的贮藏。 

     

    Abstract: High protein containing intermediate moisture foods( IMFs) with a lot of protein and reducing sugars are prone to have maillard reaction,generating harmful advanced glycation end products( AGEs),which have an adverse impact on quality and safety of food in the middle of processing and storage.In order to inhibit the process of Maillard reaction,adding four different concentrations of gallic acid into the food model system,the degree of maillard reaction,texture,chrom,protein solubility and the fluorescence intensity of the samples were investigated at the different concentrations of antioxidants added and different storage time.The results showed that the process of maillard reaction and AGEs can be inhibited by gallic acid,but the color of food was deepened,there were no significant effects on the hardening of texture and protein solubility.The concentration of gallic acid at 100 μg / g was the most beneficial to store the IMFs food model.

     

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