摘要
以蛋白酶水解鳙鱼肉制得的蛋白水解液为对象,进行美拉德反应,获得具有酱香味的美拉德产物。通过单因素及正交试验得到的最佳反应条件是:pH9.5、反应温度120℃、葡萄糖添加量0.15g/mL、反应时间100min。硫胺素、维生素C对美拉德反应褐变程度及产物的气味会产生不利的影响。木糖的加入有利于美拉德反应褐变的产生,但高含量的木糖对产物气味有不利的影响。反应前、后氨基酸的分析结果显示,氨基酸变化明显的主要是:精氨酸(减少74.44%)、赖氨酸(减少65.50%)和酪氨酸(减少42.50%),说明这几种氨基酸是参与该美拉德反应产生酱香味的主要氨基酸。
Single factor and orthogonal experiments were used to determine the optimum operating conditions of maillard reaction for fish protein hydrolysate. The optimal conditions were 9.5 for reaction pH, 120 ℃ for reaction temperature, 0.15g/mL for the glucose, and 100 mins for the time of reaction. Thiamine and vitamin C are unfavorable to the reaction and the flavor production. Xylose can improve the reaction, but too much xylose was no benefit to produce the flavor. Amino acid analysis result showed that the main amino acids changed much during the reaction are： arginine （reduced 74.44%）, lysine （reduced 65.50%）, and tyrosine （reduced 42.50%）, which may be the key amino acids taking part in the maillard reaction.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第8期101-106,共6页
Journal of Chinese Institute Of Food Science and Technology
关键词
鱼蛋白水解液
美拉德反应
氨基酸
fish protein hydrolysate
maillard reaction
amino acid
