摘要
选择胰蛋白酶催化小麦蛋白水解,将水解蛋白与葡萄糖进行美拉德反应制备适合卷烟应用的香料。利用正交实验确定了最佳水解条件:底物浓度9%,加酶量3%,体系pH8,水解温度50℃。同时通过控制水解时间得到水解程度不同的水解蛋白,考察了水解程度对美拉德反应产物的影响。结果表明,在本文所选择的水解条件下,水解时间为10h的小麦水解蛋白的美拉德反应产物具有较好的卷烟加香效果,能够改善参比卷烟的香气质,增加香气量,使烟气增浓柔顺,提高细腻度与透发性。
In this paper trypsin was selected to catalyze the hydrolyzation of wheat protein.The hydrolysates were reacted with glucose to produce tobacco flavoring.The hydrolysis of wheat protein was studied through orthogonal test design.It was found that the optimum conditions were： the concentration of substrate was 9% ,the ratio of trypsin to substrate was 3%, pH was 8 and temperature was 50℃.Hydrolysates with different degree of hydrolysis were prepared by controlling hydrolysis time. Hydrolysis time had effect not only on the constitution of the hydrolysates but also on the Maillard reaction products. Result showed that under the optimum condition the products of hydrolysates with 10h could distinctly improve the sensory quality of tobacco.
出处
《食品工业科技》
CAS
CSCD
北大核心
2010年第2期127-130,共4页
Science and Technology of Food Industry
关键词
小麦蛋白
水解程度
美拉德
烟用香料
wheat protein
degree of hydrolysis
Maillard
tobacco flavoring
