小雷 asked in 健康心理健康 · 2 decades ago

食品英文翻譯~(請高手幫忙~~別用線上翻譯)

In dairy products, the Maillard reaction occurs

between the carbonyl group of reducing sugar (lactose,

glucose and galactose) and the E-amino group of

protein-bound lysine. Because Manchego cheese has a

low amount of lactose (Ferna ndez-Garcõ a, Ramos,

Polo, Jua rez & Olano, 1988), the main sugars that can

participate in this reaction should be galactose and

glucose. On the other hand, the type of strain used in

the starter culture in cheese elaboration has a big

in¯uence on the accumulation of sugar. Thus, galactose

may accumulate in cheese made with Streptococcus

thermophilus and this may cause browning of cheese

(Bley et al., 1985).

Some studies on the Maillard reaction have been

performed on processed cheese (Bley et al., 1985;

Piergiovanni, De Noni, Fava & Schiraldi, 1989; Thomas

1969). Furosine, an amino acid formed during acid

hydrolysis of the Amadori compounds (Resmini, Pelle-

grino & Masotti, 1993), can be used to measure the

initial steps of the Maillard reaction. Furosine is a

suitable indicator of the severity of heat treatment and

storage conditions of dairy products (Resmini &

Pellegrino, 1991; Resmini, Pellegrino & Batelli, 1990).

Furosine has been used to detect illegal addition of

reconstituted whey and milk powder to fresh cheese

(Resmini et al., 1993). Furosine determination has been

used to characterise the authenticity of Mozarella cheese

(Pellegrino, Resmini, De Noni & Masotti, 1996), and as

a ripening index of Grana Padano cheese (Pellegrino,

Batelli, Resmini, Ferranti, Barone & Addeo, 1997).

Also, the content of furosine in di€erent types of

Spanish commercial cheeses has been determined by

Villamiel, Arias, Corzo and Olano, (in press).

In this work, a study of the progress of the Maillard

reaction, during ripening of genuine semi-industrial

Manchego cheese, was carried out using measurements

of furosine and galactose.

2 Answers

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  • 2 decades ago
    Favorite Answer

    您好.

    翻譯內容如下.

    乳製品中.梅納反應的發生主要由還原糖(乳糖.葡萄糖與半乳糖)中的羰基加上離胺酸的E-胺基相互反應而發生的.由於Manchego起司乳糖含量較低(Ferna ndez-Garcõ a, Ramos,

    Polo, Jua rez & Olano, 1988).而其中參與梅納反應主要的糖是半乳糖和葡萄糖.另一方面.在起司製作上菌種的選用上.會使糖類產生多量的累積.於半乳糖方面.以Streptococcus

    thermophilus為起司製作的發酵菌種.會導致半乳糖堆積並產生褐變(Bley et al., 1985).在一些研究中也探討了起司製作所產生的梅納反應(Bley et al., 1985;

    Piergiovanni, De Noni, Fava & Schiraldi, 1989; Thomas

    1969).Furosine(牛乳中特有物質...夫喃類)是由Amadori化合物經酸水解而成的胺基酸(Resmini, Pelle-

    grino & Masotti, 1993).此物質可用於測定梅納反應發生的起使步驟.Fuorsine可被當作乳製品在熱處裡或是儲存上的一個指標(Resmini &

    Pellegrino, 1991; Resmini, Pellegrino & Batelli, 1990).Furosine可用來檢測新鮮起司中是否加入違法的還原乳清及乳粉(Resmini et al., 1993).Furosine可用來檢測Mozarella起司(註:mozaella cheese具有良好拉絲性.如pizza上的起司)的特性(Pellegrino, Resmini, De Noni & Masotti, 1996).並可當為Grana Padano起司熟成的指標物質(Pellegrino,

    Batelli, Resmini, Ferranti, Barone & Addeo, 1997).現在西班牙的許多商品化起司裡.也都有furosine成份.例如Villamiel, Aras, Corzo與Olano等等.在此研究中.探討純半工業化生產Manchgo起司於熟成時.測定furosine與半乳糖於梅納反應發生後所產生的變化.

    以上內容敬請參考.

    謝謝.

    Source(s): 自己.食品科技辭典
  • 2 decades ago

    在乳製品, 梅拉德反應發生在羰基小組減少的糖(乳糖、葡萄糖和半乳糖) 並且E 氨基小組protein-bound 賴氨酸之間。由於Manchego 乳酪有低數量乳糖(Ferna4A ndez-Garc6o4A a, Ramos 、馬球, Jua4A rez & Olano 1988), 可能參加這反應應該是半乳糖和葡萄糖的扼要糖。另一方面, 類型張力被使用在發酵劑在乳酪闡述有一大in.uence 在糖的儲積。因而, 半乳糖也許積累在乳酪裡用鏈球菌thermophilus 被做並且這也許導致變褐乳酪(Bley 等1985) 。關於梅拉德反應的一些研究被進行了在被處理的乳酪(Bley 等1985 年; Piergiovanni 、De Noni, Fava & Schiraldi 1989 年; 托馬斯1969) 。Furosine, 氨基酸形成了在Amadori 化合物期間(Resmini 、Pelle-grino & Masotti 1993 的) 酸加水分解, 可能被使用測量梅拉德反應的初期。Furosine 是乳製品的heat-treatment 和儲存條件嚴肅的適當的顯示(Resmini & Pellegrino 1991 年; Resmini 、Pellegrino & Batelli, 1990) 。Furosine 被使用查出被重新組成的乳清和奶粉的非法加法對新鮮的乳酪(Resmini 等1993) 。Furosine 決心使用描繪Mozarella 乳酪(Pellegrino 、Resmini 、De Noni & Masotti 真實性, 1996), 和作為一個成熟的索引Grana Padano 乳酪(Pellegrino 、Batelli 、Resmini 、Ferranti 、Barone & Addeo 1997) 。並且, furosine 內容在di?erent 類型西班牙商業乳酪由Villamiel, 唱腔, Corzo 和Olano 確定了, (在新聞裡) 。在這工作, 梅拉德反應的進展的研究, 在成熟真正semi-industrial Manchego 乳酪期間, 被執行了使用furosine 和半乳糖的測量

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