| 食品蛋白质与风味物质的结合作用 |
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| 引用本文： | 尹春明,周瑞宝,李瑜.食品蛋白质与风味物质的结合作用[J].河南工业大学学报(自然科学版),2002,23(3):85-89. |
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| 作者姓名： | 尹春明 周瑞宝 李瑜 |
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| 作者单位： | 1. 郑州工程学院,粮油食品学院,河南,郑州,450052
2. 郑州工程学院,生物工程系,河南,郑州,450052 |
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| 摘 要： | 蛋白质本身风味很弱 ,但是它能够通过结合或吸附风味成分而影响食品的风味 .风味化合物的化学性质 ,温度 ,食品蛋白质的解离状态、结构及其加工状况决定着蛋白质和食品风味物质之间相互作用程度 .本文旨在论述蛋白质变性剂 (尿素 )、热变性、化学改性等因素对食品蛋白质与风味物质结合作用的影响
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| 关 键 词： | 风味 食品蛋白质 结合作用 |
| 文章编号： | 1671-1629(2002)03-0085-05 |
| 修稿时间： | 2002年4月5日 |
BINDING OF FOOD PROTEIN WITH FLAVOR COMPOUNDS |
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| YIN Chun ming ,ZHOU Rui bao ,LI Yu.BINDING OF FOOD PROTEIN WITH FLAVOR COMPOUNDS[J].Journal of Henan University of Technology Natural Science Edition,2002,23(3):85-89. |
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| Authors: | YIN Chun ming ZHOU Rui bao LI Yu |
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| Affiliation: | YIN Chun ming 1,ZHOU Rui bao 1,LI Yu 2 |
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| Abstract: | Proteins have little flavor of their own,but can influence food flavor via binding or absorption of flavor compounds.The chemical nature of the flavor compounds,temperature,ionic conditions,the structure and the processing technology determined the extant intreaction between proteins and food flavors.This paper mainly elaborates the effects of protein denaturant(urea),heat denaturation and chemical modification on the flavor binding of food proteins and flavor compounds. |
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| Keywords: | flavor food proteins binding |
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