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GU Man- tun, SHENG Zhan-wu, SHANG Wen-ting, HAO Wang-jun, ZHENG Li- li, AI Bin-ling, ZHANG Wei-min. Effects of gallic acid on quality of high protein containing intermediate moisture foods[J]. Science and Technology of Food Industry, 2016, (03): 79-82. doi: 10.13386/j.issn1002-0306.2016.03.007
Citation: GU Man- tun, SHENG Zhan-wu, SHANG Wen-ting, HAO Wang-jun, ZHENG Li- li, AI Bin-ling, ZHANG Wei-min. Effects of gallic acid on quality of high protein containing intermediate moisture foods[J]. Science and Technology of Food Industry, 2016, (03): 79-82. doi: 10.13386/j.issn1002-0306.2016.03.007

Effects of gallic acid on quality of high protein containing intermediate moisture foods

doi: 10.13386/j.issn1002-0306.2016.03.007
  • Received Date: 2015-06-23
  • High protein containing intermediate moisture foods( IMFs) with a lot of protein and reducing sugars are prone to have maillard reaction,generating harmful advanced glycation end products( AGEs),which have an adverse impact on quality and safety of food in the middle of processing and storage.In order to inhibit the process of Maillard reaction,adding four different concentrations of gallic acid into the food model system,the degree of maillard reaction,texture,chrom,protein solubility and the fluorescence intensity of the samples were investigated at the different concentrations of antioxidants added and different storage time.The results showed that the process of maillard reaction and AGEs can be inhibited by gallic acid,but the color of food was deepened,there were no significant effects on the hardening of texture and protein solubility.The concentration of gallic acid at 100 μg / g was the most beneficial to store the IMFs food model.
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