摘要
本文研究了加热温度、加热时间、反应体系pH、5种糖类及金属离子对美拉德颜色反应的影响。实验表明在一定条件下,温度越高、时间越长美拉德反应的颜色越深,pH低于7.0时反应不明显,当pH>7.0时美拉德反应的速度加快。5种糖的反应活性依次为木糖﹥半乳糖﹥葡萄糖﹥果糖,蔗糖无明显反应。Fe3+、Fe2+能促进美拉德反应,且Fe3+比Fe2+更能促进反应颜色的加深;Ca2+、Mg2+对美拉德反应起抑制作用,且Mg2+比Ca2+抑制作用强;K+对美拉德反应影响相对较小。
The effects of temperature, heating time, pH, sugars and metal ions on the Maillard reaction were studied. The result showed that the reaction was accelerated positively by temperature and heating time. The Maillard reaction hardly occur when pH value was under 7.0, but speeded up when pH〉7.0. The reaction activity of five kinds of sugars in order was xylose 〉 galactose 〉 glucose 〉 fructose. No reaction occurred when sucrose was used. Both Fe3＋ and Fe2＋ accelerated the reaction, and the reaction rate by Fe3＋ was faster than that by Fe2＋. However, Ca2＋ and Mg2＋ inhibited the reactions. And K＋ had little effect on the reaction.
出处
《现代食品科技》
EI
CAS
2010年第5期441-444,440,共5页
Modern Food Science and Technology
关键词
美拉德反应
温度
PH值
糖
金属离子
maillard reaction
temperature
pH value
sugars
metal ions
作者简介
吴惠玲（1973-），女，硕士
