Wheat protein product enzymatic Maillard reaction of reducing sugar Spectroscopy.docVIP

 PAGE \* MERGEFORMAT 19 Wheat protein product enzymatic Maillard reaction of reducing sugar Spectroscopy On: Sun Liping Zhuangyong Liang Zhang Li Wang Dongfeng [Abstract] UV-visible absorption and fluorescence spectra of the enzymatic hydrolysis of wheat protein product under different heating and reducing sugar Maillard reaction and its products. Maillard reaction in the ultraviolet region of 240 and 294 nm to produce two peaks , the maximum fluorescence excitation and emission wavelengths of 347 and 450 nm; with the reaction, the UV absorption and fluorescence intensity increased rapidly, indicating an advanced stage of Maillard reaction, the resulting class furfural, furan ketones, Pyran Derivatives, thiophene and thiazole small molecules such as the performance of the larger accumulation rate. temperature increases, the strength increase rate of increases. At higher temperatures, the UV absorption maximum stable value appears; after reaching the maximum fluorescence intensity is reduced, indicating that small molecules or between molecules with the peptide polymerization melanin-like substances, the performance of small molecules to eliminate the accumulation rate of the reaction into the ultimate stage. [Keywords:] hydrolyzed vegetable protein, Maillard reaction, Strecker degradation, UV-visible absorption spectroscopy, fluorescence spectroscopy 1 Introduction Hydrolyzed vegetable protein is the enzyme, acid or alkaline hydrolysis of soybean, wheat, corn and other vegetable protein products are mixed [1]. Hydrolyzed vegetable protein because of its low price, good texture and high functionality and nutritional value has been widely used in food production. primarily as a raw material prepared by Maillard reaction-type flavor materials [1 3] or as added ingredients to enhance sensory and nutritional quality of food [4,5]. hydrolyzed vegetable protein such applications is through Maillard reaction achieved. Preparation of hydrolyzed vegetab