相关实验视频
Updated: May 13, 2025

Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
用基本氨基酸减少加工肉类盐含量的进展
Rui Fang1,2, Zongshuai Zhu3
1Center for Molecular Metabolism, Nanjing University of Science & Technology, Nanjing 210094, China.
基本氨基酸通过增强风味和味道来减少肉制品中的. 需要进一步的研究,以克服成本和消费者接受等挑战,以获得更广泛的应用.
科学领域:
- 食品科学 食品科学 食品科学
- 肉类科学 肉科学
- 营养生物化学 营养生物化学
背景情况:
- 越来越多的健康问题推动了对低肉制品的需求.
- 基本氨基酸由于增味性质,可以降低的潜力.
- 目前的战略重点是用替代成分取代化 (NaCl).
研究的目的:
- 通过使用基本氨基酸,审查目前在肉制品中减少的策略.
- 检查基本氨基酸对感官属性和产品质量的影响.
- 探索应用基本氨基酸在加工肉类中的未来趋势和挑战.
主要方法:
- 关于减少中的基本氨基酸研究的文献综述.
- 对肉制品的感觉,结构和质量变化的分析.
- 检查蛋白质的水解,氧化,颜色和质感.
主要成果:
- 基本氨基酸可以替代盐,特别是在低NaCl度下.
- 与酵母提取物和其他盐的组合是可行的减肥策略.
- 产品质量方面,如颜色和质地受到基本氨基酸使用的影响.
结论:
- 基本氨基酸作为肉制品中的替代品具有显著的潜力.
- 挑战包括生产成本,消费者接受度和大规模稳定性.
- 未来的研究应该专注于优化,经济可行性和技术障碍.
更多相关视频
13:59Methods to Identify the NMR Resonances of the 13C-Dimethyl N-terminal Amine on Reductively Methylated Proteins
Published on: December 12, 2013
08:01LERLIC-MS/MS for In-depth Characterization and Quantification of Glutamine and Asparagine Deamidation in Shotgun Proteomics
Published on: April 9, 2017
相关概念视频
2° Amines to N-Nitrosamines: Reaction with NaNO2
Preparation of Amines: Reductive Amination of Aldehydes and Ketones
Preparation of Amines: Reduction of Oximes and Nitro Compounds
Though catalytic hydrogenation can reduce nitrobenzenes, the reduction is nonselective in the presence of other functional groups. For instance, if nitrobenzene contains an aldehyde group,...
Preparation of Amines: Alkylation of Ammonia and Amines
Each alkylation step makes the nitrogen center more nucleophilic, which triggers successive alkylations until a quaternary ammonium salt is formed. Considering...
Preparation of Amines: Reduction of Amides and Nitriles
Amides can be reduced to primary, secondary, and tertiary amines using catalytic hydrogenation, active metals like Fe,...
Amines to Amides: Acylation of Amines
Next, the second equivalent of amine serves as a Brønsted base and deprotonates the quaternary...