SIOC OpenIR  > 上海有机化学研究所
美拉德反应研究进展
Alternative TitleResearch progress on Maillard reaction kinetics
郑文华; 许旭
2005
Source Publication化学进展
ISSN1005-281X
Volume17Issue:1Pages:122-129
Abstract美拉德反应主要指还原糖与氨基酸、蛋白质之间的复杂反应,它与食品加工、疾病生理过程等有重要关系。除该反应对食品品质影响的研究仍在进行外,近来美拉德反应的研究更多地集中在蛋白质交联、类黑素、动力学、以及丙烯酰胺等与人类健康关系更密切的方面,本文从这些方面综述了美拉德反应的进展。
Other AbstractThere is a history of more than 90 years about Maillard reaction. Many papers indicated that the products of Maillard reaction is closely related to food, diabetes, cataract, Alzheimer's disease etc. Recently, the research of Maillard reaction is more and more focused on the following aspects: protein crosslinking, melanoidins, kinetic, acrylamide etc. The review is limited on the progress of Maillard reaction in the four aspects.
Subject Area有机化学
Department中国科学院上海有机化学研究所; 金属有机化学国家重点实验室; 分析测试中心
Indexed BySCI
Language中文
Document Type期刊论文
Identifierhttp://ir.sioc.ac.cn/handle/331003/24739
Collection上海有机化学研究所
Corresponding Author许旭
Recommended Citation
GB/T 7714
郑文华,许旭. 美拉德反应研究进展[J]. 化学进展,2005,17(1):122-129.
APA 郑文华,&许旭.(2005).美拉德反应研究进展.化学进展,17(1),122-129.
MLA 郑文华,et al."美拉德反应研究进展".化学进展 17.1(2005):122-129.
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