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[1]陈卓静,关亚飞,丁城,等.葡萄糖-天门冬酰胺体系中丙烯酰胺的生成规律研究[J].中国调味品,2017,(12):23-27.
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葡萄糖-天门冬酰胺体系中丙烯酰胺的生成规律研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2017年12期
页码:
23-27
栏目:
出版日期:
2017-12-01

文章信息/Info

Title:
CHEN Zhuo-jing123, GUAN Ya-fei4, DING Cheng1,2,3, WU Qian1,2,3*
作者:
陈卓静123关亚飞4丁城123吴茜123*
(1湖北工业大学 生物工程与食品学院,武汉 430068;2.工业发酵湖北省协同创新中心武汉 430068;3.湖北省食品发酵工程技术研究中心,武汉 430068;4.武汉市华测检测技术有限公司430223)
关键词:
丙烯酰胺美拉德反应葡萄糖天冬酰胺正交CHEN Zhuo-jing123 GUAN Ya-fei4 DING Cheng123 WU Qian123*
Keywords:
acrylamide Maillard reaction glucose asparagine orthogonality
Abstract:
The formation of acrylamide in the simulation system of glucose-asparagine (Glu-Asn) is studied. The effects of amino acid species, molar ratio of reaction substrate, heating time, heating temperature and pH on the production of acrylamide are discussed. Select the heating time, heating temperature and PH for orthogonal test to optimize the maximum production conditions of acrylamide conditions: 0.1 mol ? L-1 equimolar ratio Glu-Asn system solution is heated at 180 ° C (oil bath), pH 8.0 (PBS) for 30 min. Acrylamide generation amount is(164.80 ± 13.26)nmolubsequent inhibiting effect is studied based on this result

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2017-2-25 *通讯作者:吴茜作者简介:(1993-),,湖北,硕士,
更新日期/Last Update: 2017-12-04
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