摘要
蛋白质本身风味很弱 ,但是它能够通过结合或吸附风味成分而影响食品的风味 .风味化合物的化学性质 ,温度 ,食品蛋白质的解离状态、结构及其加工状况决定着蛋白质和食品风味物质之间相互作用程度 .本文旨在论述蛋白质变性剂 (尿素 )、热变性。
Proteins have little flavor of their own,but can influence food flavor via binding or absorption of flavor compounds.The chemical nature of the flavor compounds,temperature,ionic conditions,the structure and the processing technology determined the extant intreaction between proteins and food flavors.This paper mainly elaborates the effects of protein denaturant(urea),heat denaturation and chemical modification on the flavor binding of food proteins and flavor compounds.
