摘要
探讨亚硫酸钠和L-抗坏血酸抑制酪蛋白在水解过程中发生褐变的技术。结果表明:在水解条件下,亚硫酸钠和L-抗坏血酸都能有效地抑制在水解制备酪蛋白磷酸肽过程中发生的褐变反应,减少色素的生成。
This text studied the technology about sodium sulfite and L-ascorbic acid restrain Maillard reaction which produced pigment in hydrolysis of casein. Results indicated that sodium sulfite and L-ascorbic acid could effectively restrain Maillard browning reaction and reduced the formulation of the pigment under the condition of the hydrolysis of casein when preparing casein phosphopeptieds.
出处
《食品科技》
CAS
北大核心
2005年第1期11-12,15,共3页
Food Science and Technology
关键词
酪蛋白磷酸肽
还原剂
氧化剂
美拉德反应
褐变抑制
casein phosphopeptides
reducing agents
oxidizing agents
maillard reaction
restrain browning
