摘要
对制麦焙焦过程Maillard(美拉德)反应对麦芽泡沫蛋白起泡性和泡沫稳定性以及疏水性影响进行了研究,同时利用红外光谱和电泳技术对泡沫蛋白结构和分子质量的变化进行分析。研究结果表明:随着焙焦温度升高,Maillard反应程度加深,泡沫蛋白的接枝率增加;泡沫蛋白的起泡性和泡持性以及疏水性都呈上升趋势。利用红外光谱和电泳图谱分析技术,证明在焙焦过程中泡沫蛋白与麦芽所含的糖类发生了Maillard反应。
We investigated the influence of Maillard reaction on foaming capacity, foaming stability and hydro-phobic property of foam-active protein in the process of kilning. Moreover, the changes of foam-active protein structure and molecular weight were identified and analyzed using infrared spectrum and eleetrophoresis technology. The results showed that the grafting degree of the protein enhanced with the increase of kilning temperature and the deepening of Maillard reaction degree in repeated experiments. Foaming capacity and stability as well as hydrophobic property were all increased. Maillard reaction between foam-active protein and sugar of malt were proved by infrared spectrum and electrophoresis pattern.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期22-26,共5页
Food and Fermentation Industries
