摘要
比较14种蛋白酶酶解猪肉水解度大小与其热反应产物风味,筛选出水解度较大,风味较好的Trypsin、Papain、Neutrase(powder)、Novozymes Flavorase、Novozymes Protamex、Alcalase 2.4L、Protex6L酶进行L18(37)正交实验,得水解度最大的复合酶组合为A3B3C3D2E3F2G3,其最适酶解条件为加酶量250U/g猪肉、60℃、自然pH、2.5h,GC-MS分析酶解物热反应肉味香精挥发性成分的主要风味物质为醇类和醛类,其中苯甲醛与糠醛与肉味关系密切。
By comparing the DH and taste of the t4 proteases hydrolyzates of pork protein,Trypsin , papain, neutral protease, Novozyme flavourzyme, Novozyme protamex, alcalase 2.4L and protex6L were selected to be tested in orthogonal experiment.The best combination of the biggest DH was A3B3C3D2E3F2G3, its optimum condition was protease quantity 250U/g pork,60℃, natural pH, 2.5h. Maillard reaction products were analyzed by GC- MS, the flavor substances which mainly were alcohol, aldehydes and so on, furfural and benzaldehyde had a close relationship with the porcine flavor.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期104-107,共4页
Science and Technology of Food Industry
基金
"十一五"国家科技支撑计划项目(2007BAK36B05)
关键词
蛋白酶
酶解
水解度
热反应
GC-MS
protease
enzymatic hydrolysis
DH
Maillard reaction
GC- MS
