摘要
本实验以食品加工过程中的梅拉德反应为理论依据,模拟红参加工条件,用与人参中含有的相同物质麦芽糖与氨基酸反应。实验结果表明,红参加工过程中的颜色变化主要是由还原糖类与氨基酸(或蛋白氨基)反应生成褐色物质所致。
Basing on the maillard reaction in the course of food processing, This experiment imitated the condition of red ginseng processing and used maltose the same as in red ginseng to take reaction with amino acid. The result showed that the change of colour in the course of red ginseng processing owed to the brown substance generated from the reaction which the reducing sugar took with amino acid (or protein's amido).
出处
《吉林农业大学学报》
CAS
CSCD
1994年第A12期68-71,共4页
Journal of Jilin Agricultural University
关键词
麦芽糖
氨基酸
红参
加工
梅拉德反应
dextrin
starch
maltose
amino acid
maillard reaction
