食品与发酵工业 >

2019 , Vol. 45 >Issue 12: 89 - 95

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.019633

研究报告

基于美拉德反应的低温化学标记法

  • 涂桂飞 ,
  • 罗惠 ,
  • 陈莹莹 ,
  • 胡蕾琪 ,
  • 栾东磊
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  • 1.上海海洋大学,食品热加工工程技术中心,上海,201306；
    2.上海海洋大学 食品学院,上海,201306
硕士研究生(栾东磊副教授为通讯作者,E-mail:dlluan@shou.edu.cn)。

收稿日期: 2018-12-15

  修回日期: 2019-02-20

  网络出版日期: 2019-07-16

基金资助

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)

收起

Low temperature chemical labelling based on Maillard reaction

  • TU Guifei ,
  • LUO Hui ,
  • CHEN Yingying ,
  • HU Leiqi ,
  • LUAN Donglei
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  • 1. Engineering Research Center of Food Thermal Processing Technology, Shanghai Ocean University, Shanghai 201306, China;
    2. Department of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Received date: 2018-12-15

  Revised date: 2019-02-20

  Online published: 2019-07-16

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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、Fe3+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,Fe3+也可以影响D-核糖和L-赖氨酸的反应速率,随着Fe3+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0.004 mmol/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、0.004 mmol/L Fe3+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。

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

本文引用格式

涂桂飞 , 罗惠 , 陈莹莹 , 胡蕾琪 , 栾东磊 . 基于美拉德反应的低温化学标记法[J]. 食品与发酵工业, 2019 , 45(12) : 89 -95 . DOI: 10.13995/j.cnki.11-1802/ts.019633

Abstract

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 Fe3+ 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 Fe3+ 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 Fe3+, 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.

Key words： Maillard reaction; chemical labelling; model food; low temperature color development; microwave heating

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