鸡肉蛋白肽－葡萄糖Maillard反应中肽的降解研究
Degradation of Chicken Protein Hydrolysate Peptides in Maillard Reaction with Glucose
作者：赵谋明(华南理工大学 轻工与食品学院, 广东 广州510640)；曾晓房(华南理工大学 轻工与食品学院, 广东 广州510640)；崔春(华南理工大学 轻工与食品学院, 广东 广州510640)
Author：(College of Light Industry and Food Sci., South China Univ. of Technol., Guangzhou 510640, China)；(College of Light Industry and Food Sci., South China Univ. of Technol., Guangzhou 510640, China)；(College of Light Industry and Food Sci., South China Univ. of Technol., Guangzhou 510640, China)
收稿日期：2006-07-07 年卷（期）页码：2007,39(2):77-81
期刊名称：工程科学与技术
Journal Name：Advanced Engineering Sciences
关键字：鸡肉蛋白肽; Maillard反应; 热反应; 降解
Key words：chicken protein hydrolysate peptide; Maillard reaction; high temperature thermal reaction;degradation
基金项目：广东省科技计划项目(粤港关键领域重点突破招标项目) (2005A20303003) ; 广州市科技攻关资助项目 (2004Z2-E0151)
中文摘要
研究了鸡肉蛋白肽(Alcalase蛋白酶水解, 分子量
英文摘要
The degradation of peptides presented in the chicken protein hydrolysate with molecular weight (Mw) below 10000 Da during the Maillard reaction with glucose was investigated . The molecular weight distribution and amino acid profiles of the peptides before and after the reactions were compared. Both the high temperature thermal reaction and Maillard reaction resulted in degradation of the peptides with about 61.75% of degradation rate at 120 ℃ for 90 min. The former was predominant in degradation. The degradation rate of the peptides was related to their molecular weight distribution. The peptides with low molecular weight has higher degradation rate in the Maillard reaction. The peptide fraction with Mw
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