食品科学 ›› 2005, Vol. 26 ›› Issue (12): 81-85.
• 基础研究 • 上一篇 下一篇
王素雅, 王璋
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WANG Su-Ya, WANG Zhang
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摘要: 本文探讨了香蕉汁储藏中非酶褐变的原因与动力学。结果表明还原糖与氨基化合物发生的Maillard反应是造成香蕉汁储藏期间非酶褐变的主要原因。经与一级动力学和零级动力学模型拟合,推测香蕉汁储藏期间的非酶褐变符合零级动力学方程,其发生非酶褐变的活化能为80.46kJ/mol。
关键词: 香蕉汁, 非酶褐变, Maillard反应, 动力学模型
Abstract: The paper discussed causes and kinetics of nonenzymatic browning during banana juice storage. The results showed that Maillard Reaction between amide and reducing sugar was the main nonenzymatic browning cause of banana juice. Zero and first order kinetics was applied to describe evolution of relative absorbance at 420nm. Nonenzymatic browning was successfully adjusted to zero order kinetic model, and the activation energy found for the nonenzymatic browning was 80.46kJmol.
Key words: banana juice, nonenzymatic browning, Maillard Reaction, kinetic model
王素雅, 王璋. 香蕉汁储藏过程中非酶褐变的研究[J]. 食品科学, 2005, 26(12): 81-85.
WANG Su-Ya, WANG Zhang. Research on Nonenzymatic Browning of Banana Juice during Storage[J]. FOOD SCIENCE, 2005, 26(12): 81-85.
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