| 制麦焙焦过程Maillard反应对麦芽泡沫蛋白性质的影响 |
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| 引用本文： | 尹亚辉,聂妤,安文涛,董亮,赵长新. 制麦焙焦过程Maillard反应对麦芽泡沫蛋白性质的影响[J]. 食品与发酵工业, 2013, 39(4): 22-26 |
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| 作者姓名： | 尹亚辉 聂妤 安文涛 董亮 赵长新 |
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| 作者单位： | 大连工业大学生物工程学院,辽宁大连,116034 |
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| 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。
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| 关 键 词： | Maillard反应 泡沫蛋白 接枝度 起泡性 SDS-PAGE |
Effect of Maillard reaction on foam-active protein of malt in the process of kilning |
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| Yin Ya-hui,Ni Yu,An Wen-tao,Dong Ling,Zhao Chang-xin. Effect of Maillard reaction on foam-active protein of malt in the process of kilning[J]. Food and Fermentation Industries, 2013, 39(4): 22-26 |
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| Authors: | Yin Ya-hui Ni Yu An Wen-tao Dong Ling Zhao Chang-xin |
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| Affiliation: | (College of Biological Engineering,Dalian Polytechnic University,Dalian 116034,China) |
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| Abstract: | We investigated the influence of Maillard reaction on foaming capacity,foaming stability and hydrophobic 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 electrophoresis 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. |
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| Keywords: | Maillard reaction foam-active protein degree of graft foaming capacity SDS-PAGE |
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