超滤分离美拉德反应产物的特性研究  

Characterization of the Maillard Reaction Products Sepreated by Ultrafiltration

作　　者：徐献兵[1] 于淑娟[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2010年第12期1338-1340,共3页Modern Food Science and Technology

摘　　要：以葡萄糖-醋酸铵模式为美拉德反应体系,样品经高温反应,超滤,冷冻干燥制得不同分子量段截留产物干粉,再通过紫外分光光度法,差示扫描量热法和马尔文激光粒度分析,对各分子量段截留产物特性进行测定和分析。结果表明,100～200 kDa分子量段截留产物在420 nm处有最大吸收(0.349),同时有较强的清除DPPH自由基的能力(26.3%);各分子量段截留产物初始焓变温度都在120℃左右,300 kDa～0.22μm分子段截留产物表现出较好的热稳定性。Ultrafiltration was applied for the separation of the production of glucose-C2H5O2NH4 model Mallard reaction.Results showed that,the compounds of the samples with molar weight of 100 kDa-200 kDa had the maximum absorption at 420 nm（i.e.0.349）,and showed the highest DPPH radical-scavenging activity（i.e.26.3%）.Moreover,DSC test showed that the initial Enthalpy temperatures of the compounds with various molecular weights after ultrafiltration treatment were about 120 ℃,and the compounds wit h the molar weight of 300 kDa^0.22 μm had high thermal stability.

关 键 词：美拉德反应 超滤 抗氧化活性 差示扫描量热 粒度分布 

分 类 号：TS201.2[轻工技术与工程—食品科学]