脱脂乳粉非酶褐变影响因素的实验研究  

Study on the Non-enzymatic Browning of Skim Milk Powder

作　　者：詹世平[1] 白巨娟[2] 张欣华[1] 陈理[1] 孙红艳 

机构地区：[1]大连大学,辽宁大连116622 [2]大连理工大学,辽宁大连116023

出　　处：《现代食品科技》2007年第2期1-4,共4页Modern Food Science and Technology

基　　金：国家自然科学基金资助课题(编号:20376008)

摘　　要：在食品、饮料、营养品、医药等行业广泛涉及非晶态粉体产品,这些粉体产品的非酶褐变,会严重影响产品质量。本文对脱脂乳粉的非酶褐变特性进行了实验研究;考查了水分活度、贮藏温度、储藏时间和玻璃化转变温度等参数对脱脂乳粉非酶褐变的影响。结果表明:随着水分活度、贮藏温度、贮藏时间以及贮藏温度T与脱脂乳粉的玻璃化转变温度Tg间的差值(T-Tg)的增加,脱脂乳粉非酶褐变指数显著增大;脱脂乳粉应在较低水分活度(例如0.3以下)和较低温度(例如40℃以下)下贮藏,以延长其货架寿命。The quality of amorphous powders,which are widely involved in many industries such as food, drinking, nutrient and medicine, could be greatly affected by the non-enzymatic browning . In this paper, the non-enzymatic browning of skim milk powder were experimentally studied and the effects of several factors such as water activity, storage temperature T, storage time and glass transition temperature Tg on the non-enzymatic browning of skim milk powder were examined. The results showed that the non-enzymatic b...

关 键 词：脱脂乳粉 非酶褐变 玻璃化转变 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]