| 微乳液体系中Maillard反应研究 |
| |
| 引用本文： | 曾晓房,赵谋明,崔春,赵强忠. 微乳液体系中Maillard反应研究[J]. 中国调味品, 2007, 0(2): 18-24 |
| |
| 作者姓名： | 曾晓房 赵谋明 崔春 赵强忠 |
| |
| 作者单位： | 华南理工大学,轻工与食品学院,广州,510640 |
| |
| 基金项目： | 广东省科技攻关项目课题 |
| |
| 摘 要： | 介绍了微乳液的形成机理、微乳液体系中Maillard反应特点以及应用情况,着重讨论了微乳液体系中Maillard反应的影响因素,如表面活性剂、助表面活性剂、油-水界面、含水量、反应物浓度、pH等对反应的影响。
|
| 关 键 词： | 微乳液 Maillard反应 影响因素 |
| 文章编号： | 1000-9973（2007）02-0008-07 |
| 修稿时间： | 2006-12-05 |
Study on Maillard reaction in microemulsion-based media system |
| |
| ZENG Xiao-fang,ZHAO Mou-ming,CUI Chun,ZHAO Qiang-zhong. Study on Maillard reaction in microemulsion-based media system[J]. China Condiment, 2007, 0(2): 18-24 |
| |
| Authors: | ZENG Xiao-fang ZHAO Mou-ming CUI Chun ZHAO Qiang-zhong |
| |
| Affiliation: | College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, China |
| |
| Abstract: | Mechanism,characteristics of microemulsion-based media system and its application in Maillard reaction are comprehensively discussed.The effective factors,such as surfactant,organic solvent,cosurfactant,oil-water interfacial film,water reactivity,reactant molar ratio and pH on Maillard reaction are elaborated in this paper. |
| |
| Keywords: | microemulsion-based media system Maillard reaction effective factors |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
