中国食品学报2011，Vol.11Issue(8)：101-106,6.
鱼蛋白水解液美拉德反应条件优化及反应前后氨基酸组成变化
Optimization of Maillard Reaction Condition for Fish Protein Hydrolysate and the Changes of the Amino Acids Component Before and After Reaction
童彦 1雒莎莎 1应铁进1
作者信息
- 1. 浙江大学食品科学与营养系 杭州310029
- 折叠
摘要
Abstract
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.关键词
鱼蛋白水解液/美拉德反应/氨基酸Key words
fish protein hydrolysate/maillard reaction/amino acid引用本文复制引用
童彦,雒莎莎,应铁进..鱼蛋白水解液美拉德反应条件优化及反应前后氨基酸组成变化[J].中国食品学报,2011,11(8):101-106,6.
