牛血清白蛋白与不同糖美拉德反应体系的荧光光谱学研究.pdf

6 5 Vol. 6 No. 5 2015 5 Journal of Food Safety and Quality May. , 2015 刘建垒, 黎 庆, 邢效娟, 景 浩* (, 100083) 摘 要: 目的 (bovine serum albumin, BSA)() ()方法 BSA 1:667 (pH 7.4), 50 ℃7 d BSA ; BSA 结果 BSA (λex 330~340 nm, λem 400~425 nm), (Δλ=15 nm Δλ=60 nm) , : BSA-XylBSA-GalBSA-Glu, BSA-Mal, BSA-Lac 结论 BSA , BSA 关键词: ; ; ; ; Characteristic fluorescence of bovine serum albumin and different sugar Maillard reaction systems * LIU Jian-Lei, LI Qing, XING Xiao-Juan, JING Hao (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China) ABSTRACT: Objective The characteristic fluorescence of Maillard reaction systems (MRS) of bovine serum albumin (BSA) and different monosaccharides (xylose, glucose, and galactose) and disaccharides (lactose and maltose) were investigated. Methods BSA and different sugar Maillard reaction systems were prepared in phosphate buffer saline (pH 7.4) with a molar ratio of 1:667, and heated at 50 ℃ for 7 days. The fluorescence development of the BSA and sugar MRS were assessed by 3-dimensional fluorescence and synchronous fluorescence. Results The BSA and sugar MRS exhibited the characteristic new fluorescence peaks (