近期，我司邹婷婷副教授在国际期刊上发表风味前体肽酶解牛肉美拉德反应相关学术论文。

题为“Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction”发表在《LWT - Food Science and Technology》期刊上。本研究旨在探讨酶解牛肉含硫寡肽与木糖经热处理后的美拉德反应产物(MRPs)。通过碳水化合物模块标记(CAMOLA)研究了芳香活性化合物的碳源和生成途径。超高效液相色谱-电喷雾/四极飞行时间串联质谱(UPLC-ESI-Q-TOF MS/MS)分析肽特异性MRPs，揭示肽的裂解、环化和与其他反应物和中间体的交联。

文章信息：

Zou, TT; Kang, L; Yang, C; Song, HL*; Liu, Y. Flavour precursor peptide from an enzymatic beef hydrolysate Maillard reaction-II: Mechanism of the synthesis of flavour compounds from a sulphur-containing peptide through a Maillard reaction. LWT - Food Science and Technology, 2019.08，110(8):8-18.