张翼鹏, 段焰青, 刘自单, 宁国宝, 雷声, 刘秀明, 殷春雁, 李灿鹏. 美拉德反应在食品和生物医药产业中的应用研究进展[J]. 云南大学学报(自然科学版), 2022, 44(1): 203-212. doi: 10.7540/j.ynu.20210250
引用本文: 张翼鹏, 段焰青, 刘自单, 宁国宝, 雷声, 刘秀明, 殷春雁, 李灿鹏. 美拉德反应在食品和生物医药产业中的应用研究进展[J]. 云南大学学报(自然科学版), 2022, 44(1): 203-212. doi: 10.7540/j.ynu.20210250
ZHANG Yi-peng, DUAN Yan-qing, LIU Zi-dan, NING Guo-bao, LEI Sheng, LIU Xiu-ming, YIN Chun-yan, LI Can-peng. Application of Maillard reaction in food and biomedical industries: A review[J]. Journal of Yunnan University: Natural Sciences Edition, 2022, 44(1): 203-212. DOI: 10.7540/j.ynu.20210250
Citation: ZHANG Yi-peng, DUAN Yan-qing, LIU Zi-dan, NING Guo-bao, LEI Sheng, LIU Xiu-ming, YIN Chun-yan, LI Can-peng. Application of Maillard reaction in food and biomedical industries: A review[J]. Journal of Yunnan University: Natural Sciences Edition, 2022, 44(1): 203-212. DOI: 10.7540/j.ynu.20210250

美拉德反应在食品和生物医药产业中的应用研究进展

Application of Maillard reaction in food and biomedical industries: A review

  • 摘要: 美拉德反应已经广泛应用于食品加工,其可以有效改善食品的色泽、风味、口感、功能性等. 基于美拉德反应的安全性,近年来,国内外的研究人员也开展了其在生物医药中的应用研究,但是该方面研究综述还不多见. 作者综述了美拉德反应的机理、美拉德反应的影响因素,以及美拉德反应在食品和生物医药产业中的应用,并对美拉德反应的下一步研究和开发作出展望,为其在生物医药中的应用提供最新的视点.

     

    Abstract: Maillard reaction has been widely used in food manufacture, which can efficiently improve the food's color, flavor, taste, and functional properties. The mechanism and influencing factors of Maillard reaction were reviewed as well as the applications of Maillard reaction in food and biomedical industries. The prospect for further research and development was proposed. The new insight for the application of Maillard reaction and its products in biomedical industry may be provided.

     

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