贮藏条件对脱脂乳粉非酶褐变的影响研究  

Effect of Storage Condition on the Noenzymatic Browning of Skim-milk Powder

作　　者：白巨娟[1] 詹世平[2] 孙红艳[2] 

机构地区：[1]大连理工大学流体与粉体研究设计所,辽宁大连116012 [2]大连大学环境与化工学院

出　　处：《乳业科学与技术》2007年第3期113-114,共2页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：国家自然科学基金资助项目(编号:20376008)

摘　　要：对脱脂乳粉在不同贮藏条件下(温度、水分活度、贮藏时间)的非酶褐变进行了实验研究,同时对贮藏温度T与脱脂乳粉玻璃化转变温度Tg的差值(T-Tg)与非酶褐变指数之间的关系进行了探讨。结果表明:在较低的(T-Tg)时脱脂乳粉的非酶褐变指数较小,但随着(T-Tg)的增加,非酶褐变指数会迅速增加。随着贮藏温度的升高及水分活度的增加,脱脂乳粉的非酶褐变指数增大。贮藏时间对脱脂乳粉的影响很快会趋于平缓。The effect of storage browning of skim-milk powder browning index and T-Tg was conditions （temperature, water activity was investigated experimentally. The examined. The results showed that the and storage time） on noenzymatic relationship between noenzymatic index of non-enzymatic browning of skim-milk powder was low at small T-Tg, but it increased sharply with the value of （T-Tg）. The noenzymatic browning index increased with the water activity and storage temperature enhancing. The effect of storage time on it will be stable quickly.

关 键 词：非酶褐变 脱脂乳粉 贮藏条件 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]