美拉德反应对食品加工的影响及应用-肉类研究.PDF

肉类研究 MEAT RESEARCH 　2010.10 美拉德反应对食品加工的影响及应用 于彭伟 (1．南京农业大学 教育部肉品加工与质量控制重点实验室,江苏 南京 210095； 2.南京农业大学 食品科技学院，江苏 南京 210095) 摘　要：Maillard反应多年来一直是国内外肉品科学研究的热点之一。Maillard反应是食品加工过程中在 还原糖和氨基酸之间发生的复杂的非酶褐变反应。Maillard反应促成某些特有的食品风味和一些烹饪 食品颜色的形成。其次，未来有望利用美拉德产物制备一种新型的天然无毒的抗氧化剂。但是，在 热处理食品中会造成重要氨基酸的损失，也会使食品的营养价值降低，甚至还会产生毒性物质。本 文就Maillard反应反应机理、影响因素及其在食品加工过程中的控制条件和应用做了简要的介绍。 关键词：美拉德反应；食品加工；控制条件 The Infl uence and Application of Maillard Reaction in Food Processing YU Pengwei (1.Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agriculture University, Nanjing 210095, China; 2. College of Food Science and Technology, Nanjing Agriculture University, Nanjing 210095, China) Abstract: Maillard reaction is the focus of meat science for years. Maillard reaction is a complicated non- enzymatic browning reaction between reducing sugar and amino acid in food processing. Maillard reaction promotes the formation of flavor and brown color of some cooked foods. Furthermore, a novel, natural and non toxic antioxidant could be prepared by maillard reaction products in the future. But, some poisonous might be formed during maillard reaction, it also devalues some food nutrition and destructs some essential amino acids. In the paper, we reviewed the mechanism, affecting factors, control methods of maillard reaction and its application in food proce