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投稿时间：2006-07-07
投稿时间：2006-07-07
中文摘要: 研究了鸡肉蛋白肽(Alcalase蛋白酶水解, 分子量<10000Da)与葡萄糖Maillard 反应中肽的降解变化。通过比较反应前后肽的凝胶色谱图变化和组成氨基酸变化表明: 在120 ℃、90 min条件下, Maillard反应中鸡肉蛋白肽总的降解率达61.75%, 其中以肽的热反应降解为主; 在Maillard反应中, 各肽段的降解率与肽段分子量关系明显, 肽段的分子量越小, 降解率越大, 分子量小于1000 Da的肽段降解率高达91.66%; 而肽段热反应的降解率与分子量之间没有明显相关性。
中文关键词: 鸡肉蛋白肽 Maillard反应 热反应 降解
Abstract: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<1000 Da has the highest degradation rate about 91.66%. The relativity between degradation rate of peptide fractions and theirs molecular weight as in Maillard reaction was not found in high temperature thermal reaction.
keywords: chicken protein hydrolysate peptide Maillard reaction high temperature thermal reaction degradation
文章编号：20070214 中图分类号： 文献标志码：
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)
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引用文本：
赵谋明,曾晓房,崔春.鸡肉蛋白肽－葡萄糖Maillard反应中肽的降解研究[J].工程科学与技术,2007,39(2):77-81.
.Degradation of Chicken Protein Hydrolysate Peptides in Maillard Reaction with Glucose[J].Advanced Engineering Sciences,2007,39(2):77-81.
引用文本：
赵谋明,曾晓房,崔春.鸡肉蛋白肽－葡萄糖Maillard反应中肽的降解研究[J].工程科学与技术,2007,39(2):77-81.
.Degradation of Chicken Protein Hydrolysate Peptides in Maillard Reaction with Glucose[J].Advanced Engineering Sciences,2007,39(2):77-81.