不同还原糖与小麦水解蛋白Maillard反应的比较研究

[目的]探讨还原糖种类对Maillard反应的影响。[方法]以小麦水解蛋白为混合氮源，分别与葡萄糖、果糖和木糖于相同条件下反应制备反应型香料，以铵态氮损失率为指标考察3种还原糖的Maillard反应活性，并对反应产物的醚溶性成分进行分析，同时对加入3种反应物的参比卷烟进行感官评价。[结果]3种还原糖与小麦水解蛋白的Maillard反应活性依次为木糖〉葡萄糖〉果糖；葡萄糖反应产物中主要含呋喃类化合物及2-乙酰吡咯，果糖反应产物中主要含取代吡嗪类化合物和呋喃甲醇，木糖反应产物中主要含呋喃类化合物等。[结论]果糖和木糖与小麦水解蛋白的反应产物可较好的改善参比卷烟的感官品质。

Comparative Study on Maillard Reaction of Different Reducing Sugar with Protein Hydrolysate from Wheat

[Objective] The aim was to study the effects of reducing sugar kinds on Maillard reaction.[Method] With protein hydrolysate from wheat as the mixed nitrogen sources,it was taken to react with glucose,fructose and xylose under the same condition to prepare the reaction flavor,and the Maillard reaction activity of 3 kinds of reducing sugar was studied with the index of ammonium nitrogen loss rate.The ether soluble compounds in reaction products was analyzed,and the sensory quality of the reference cigarettes that contained 3 kinds of reaction products were evaluated.[Result] The Maillard reaction activity of 3 kinds of reducing sugar with protein hydrolysate from wheat in order was xylose>glucose>fructose.The reaction products of glucose mainly contained furans compounds and 2-ethyl pyrrole,those of fructose mainly contained pyrazine compounds and furylcarbinol,and those of xylose mainly contained furans compounds.[Conclusion] The reaction products of fructose and xylose with protein hydrolysate from wheat could well improve the sensory quality of the reference cigarettes.