生理温度下苯丙氨酸-葡萄糖模式体系Maillard反应的影响因素研究  

Study on the influencing factors of the model Maillard reaction of L-phenylalanine/D-glucose at physiological temperature

作　　者：夏炳乐[1] 刘永军[1] 

机构地区：[1]中国科学技术大学化学系,安徽合肥230026

出　　处：《中国科学技术大学学报》2011年第5期422-427,共6页JUSTC

基　　金：国家烟草专卖局科研基金(1002001041)资助

摘　　要：测试了D-葡萄糖和L-苯丙氨酸在37℃,pH 6.5的条件下反应1～35d所得Maillard反应产物的颜色强度,研究了溶剂水分含量以及金属离子Fe2+,Cu2+对D-葡萄糖和L-苯丙氨酸模式Maillard反应体系的影响.结果表明:在本实验条件下模式体系Maillard反应速率和体系水分含量成反比关系,随着水分含量的降低反应速率逐渐升高;金属离子Fe2+,Cu2+能促进模式体系Maillard反应,有效缩短反应时间,并且随着金属离子浓度的增加其催化作用先增强后减小;当Fe2+,Cu2+的浓度为0.2mmol/L时,其催化作用最强,并且Cu2+的催化作用大于Fe2+。The color intensity of Maillard reaction products（MRPs）,between D-glucose and L-phenylalanine at 37 ℃ and pH 6.5 for 1~35 d,was analyzed.The effects of metal ions（Fe2＋ and Cu2＋） and the water content in solvent on Maillard browning were also monitored.The results show that the rate of the model Maillard reaction is inversely proportional to water content,the reaction rate increasing with the decrease of the water content.Browning tends to be accelerated in the presence of Fe2＋ and Cu2＋ and the reaction time is shortened effectively.Their catalysis increases first and then decreases with the increase in the concentration of metal ions.The catalysis is strongest when the concentrations of Fe2＋ and Cu2＋ are 0.2 mmol/L,and the browning reaction is somewhat faster in the presence of Cu2＋ than of Fe2＋.

关 键 词：MAILLARD反应 苯丙氨酸 金属离子 催化 

分 类 号：TS201.2[轻工技术与工程—食品科学]