摘要
以D-核糖和L-赖氨酸为反应底物,采用紫外-可见分光光度法研究pH值、温度、Fe^3+浓度对核糖-赖氨酸反应体系的影响,目的是使含有D-核糖和L-赖氨酸的模拟食品在65~70℃下较快显色,进而为微波复热食品的研究提供基础。结果表明,在D-核糖和L-赖氨酸溶液中,当pH值在7~12时,美拉德反应速率随着pH的升高而增加;随着温度的升高,pH值对该反应的促进效果得到放大,说明二者具有协同作用;此外,Fe^3+也可以影响D-核糖和L-赖氨酸的反应速率,随着Fe^3+浓度的提高,其反应速率出现先增加后降低的趋势,最适浓度为0.004mmol/L。当溶液(pH=12)含有2%(质量分数)D-核糖、2%(质量分数)L-赖氨酸、0.004mmol/L Fe^3+时,制成的结冷胶颜色变化速度最快,在微波加热处理时可在较低温度下显色,能用于微波低温复热食品的研究中。
This study aimed to realize rapid color development of model foods that contained D-ribose and L-lysine at 65-70℃.By using D-ribose and L-lysine as substrates,the effects of pH,temperature,and Fe^3+concentration on the ribose-lysine reaction system were studied by ultraviolet and visible spectrophotometry.The results showed that in solutions of D-ribose and L-lysine,the rate of Maillard reaction increased with increasing pH at pH 7-12,and this effect was enhanced by increasing temperature,indicating temperature and pH had synergistic effects.In addition,with increasing Fe^3+concentration,the reaction rates of D-ribose and L-lysine increased first and then decreased with an optimal concentration of 0.004 mmol/L.When a solution(pH=12)contained 2%D-ribose,2%L-lysine and 0.004 mmol/L Fe^3+,gellan gum made changed its color the fastest,and its color could be developed at low temperature during microwave heating,which can be applied in researches on microwave reheating foods.
作者
涂桂飞
罗惠
陈莹莹
胡蕾琪
栾东磊
TU Guifei;LUO Hui;CHEN Yingying;HU Leiqi;LUAN Donglei(Engineering Research Center of Food Thermal Processing Technology,Shanghai Ocean University,Shanghai 201306,China;Department of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第12期89-95,共7页
Food and Fermentation Industries
基金
上海市浦江人才计划(17PJ1403300)
上海市地方能力建设专项(16050502200)
青年东方学者(A12044180001)
关键词
美拉德反应
化学标记法
模拟食品
低温显色
微波热处理
Maillard reaction
chemical labelling
model food
low temperature color development
microwave heating
