Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas

Ranganathan Kumar; Ramalingam Rajamanickam; Shanmugam Nadanasabapathi

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Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas

机译：美拉德反应产物（MRP）对绿豌豆叶绿素稳定性的影响

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Maillard Reaction Products (MRP) was prepared from glucose and glysine heated at 90°C in air circulating oven for 12 hours. The effect of MRP on chlorophyll stability in green peas was investigated. The addition of Maillard Reaction Products (MRP) decreased the loss of chlorophyll a, chlorophyll b and total chlorophyll. The conversion of pheophytin and pyropheophytin were also reduced by the addition of MRP.

机译：茂带反应产物（MRP）由葡萄糖和甘蔗在90℃下在空气循环烘箱中加热12小时。研究了MRP对生豌豆叶绿素稳定性的影响。加入美丽的反应产物（MRP）降低了叶绿素A，叶绿素B和总叶绿素的损失。通过加入MRP，也减少了苯酚霉素和胃肠病的转化。

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《Food and Nutrition Sciences》 |2013年第9期|共5页
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Ranganathan Kumar; Ramalingam Rajamanickam; Shanmugam Nadanasabapathi;
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1. Improvement of the Oxidative Stability of Spray-Dried Microencapsulated Chia Seed Oil Using Maillard Reaction Products (MRPs) [J] . Copado Claudia N., Diehl Bernd W. K., Ixtaina Vanesa Y., European Journal of Lipid Science and Technology . 2019,第7期

机译：利用美达拉德反应产物（MRPS）改善喷雾干燥的微胶囊种子油的氧化稳定性
2. Lowering the Maillard reaction products (MRPs) in heated whey protein products and their cytotoxicity in human cell models by whey protein hydrolysate [J] . Parichat Hongsprabhas, Piyathida Kerdchouay, Premwadee Sakulsom Food research international . 2011,第3期

机译：通过乳清蛋白水解物降低加热的乳清蛋白产品中的美拉德反应产物（MRP）及其在人细胞模型中的细胞毒性
3. Antimicrobial, antioxidant and sensory properties of Maillard reaction products (MRPs) derived from sunflower, soybean and corn meal hydrolysates [J] . Habinshuti I., Chen X., Yu J., LWT-Food Science & Technology . 2019,第期

机译：衍生自向日葵，大豆和玉米粕水解产物的美丽反应产物（MRPS）的抗微生物，抗氧化剂和感官特性
4. Effect of Maillard Reaction Products (MRPs) on lipid oxidative profile of irradiated meat products [C] . K.Jayathilakan, Khudsia Sultana, K.Radhakrishna, ICoMST 2011;International conference of meat science and technology . 2012

机译：美拉德反应产物（MRP）对辐照肉制品脂质氧化特性的影响
5. Antioxidative Maillard reaction products (MRP) prepared from reducing sugars and free amino acids in cooked ground pork patties. [D] . Bedinghaus, Anthony Joseph. 1994

机译：抗氧化美拉德反应产物（MRP），是通过在煮熟的猪肉碎中还原糖和游离氨基酸而制得的。
6. Modifications of hemoglobin and myoglobin by Maillard reaction products (MRPs) [O] . Aristos Ioannou, Constantinos Varotsis 2011

机译：美拉德反应产物（MRP）对血红蛋白和肌红蛋白的修饰
7. Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas [O] . Ramalingam Rajamanickam, Ranganathan Kumar, Shanmugam Nadanasabapathi 2013

机译：美拉德反应产物（MRP）对豌豆叶绿素稳定性的影响

Effect of Maillard Reaction Products (MRP) on Chlorophyll Stability in Green Peas

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