高静压对酪蛋白—半乳糖美拉德反应体系的影响  

Effect of high pressure treatment on the model Maillard reaction system of casein-galactose

作　　者：喻佩[1] 于淑娟[1] 孙炜炜[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510641

出　　处：《食品工业科技》2012年第4期188-191,共4页Science and Technology of Food Industry

摘　　要：以酪蛋白-半乳糖为原料,分别研究了0、120、240、360MPa的压力对酪蛋白-半乳糖模式反应体系的影响。在初始pH=9.8,温度60℃的条件下,随静压力的升高,反应体系pH降低,半乳糖含量减少,中间阶段、高级阶段产物变化较小。高静压诱导美拉德初级阶段反应,但抑制Amadori重排产物的降解,最终抑制中间阶段及高级阶段产物的形成。SDS-PAGE电泳和圆二色谱分析表明,高静压处理对酪蛋白分子的聚集和二级构象并没有产生显著的影响。The casein-galactose model system prepared at initial pH=9.8 in unbuffered media were incubated at 60℃ under atmospheric pressure or at 120,240 and 360MPa.Results showed that both pH value and the content of galactose decreased with the increase of pressure,while A294and A420 change slightly.It was concluded that the early stages of the Maillard reaction that was accelerated,while intermediate stages and advanced stages of the Maillard reaction were inhibited by using high pressure treatment.At the same time,no significant change of second structure of casein was found in the model Maillard reaction system.

关 键 词：高静压 美拉德 电泳 圆二色谱法 

分 类 号：TS205.9[轻工技术与工程—食品科学]