摘要
研究了高压交流电场处理对酱油游离氨基酸的影响情况 .结果表明 ,高压电场 (HVEF)处理能使大部分游离氨基酸降解 ,处理样中的总游离氨基酸含量比未经高压电场处理的下降了4 .0 % .HVEF处理对含S及含羰基以外双键基团的氨基酸的影响强于其它种类氨基酸 .同时对反应机理进行了探讨 .
The effect of high voltage electric field (HVEF) on amino acids in soy sauce was studied in this paper. Results show that HVEF treatment promoted most of the free amino acids to collapse; the total amino acids content was decreased by 4.0% compared with the control sample. The HVEF treatment affects S—C bonds more intensive than the other bonds. The mechanisms was discussed in this paper.
出处
《华南理工大学学报（自然科学版）》
EI
CAS
CSCD
北大核心
2000年第11期78-81,共4页
Journal of South China University of Technology(Natural Science Edition)
基金
广州市自然科学基金资助项目
