脉冲电场强化天冬酰胺- 果糖体系的研究

应用脉冲电场强化天冬酰胺- 果糖模式美拉德反应，对反应后天冬酰胺- 果糖模式美拉德反应体系的pH 值、紫外特征吸收(A294nm)、褐变程度(A420nm)、反应过程中天冬酰胺和果糖含量以及抗氧化活性进行分析，同时采用高效液相色谱(HPLC)检测产物中丙烯酰胺和5- 羟甲基糠醛(HMF)的含量。结果表明：脉冲电场能显著促进天冬酰胺-果糖模式美拉德反应，体系褐变程度、抗氧化活性与反应时间及电场强度均呈正相关，反应产物中未发现丙烯酰胺和HMF。

Effect of Pulsed Electric Field Treatment on Asparagine-Fructose Model Maillard Reaction

Pulsed electric field treatment was applied to enhance asparagine-fructose model Maillard reaction. The effect of pulsed treatment time on the pH, browning degree (A294 nm), acrylamide and 5-hydroxymethyl-2-furfural (HMF) contents determined by HPLC and DPPH radical scavenging capacity of Maillard reaction products (MRPs) between asparagines and fructose and fructose consumption were analyzed at the same field intensities (5, 10, 15 kV/cm and 20 kV/cm) using 60 ℃ water bath heating as the control. The Maillard reaction between asparagines and fructose was markedly promoted by pulsed electric field treatment. Browning degree and DPPH radical scavenging capacity after the reaction were both positively correlated with pulsed treatment time or field intensity. Besides, almost neither acrylamide nor 5-hydroxymethyl-2-furaldehyde was detected in MRPs derived from pulsed electric field treatment at different field intensities or from water bath heating.