食品与发酵工业2012，Vol.38Issue(7)：63-67,5.
不同分子质量段小麦面筋蛋白酶解液对美拉德反应物风味的影响
The Influence of Different Molecular Weight of the Wheat Gluten Enzvmatic Hvdrolvsis on the Flavor of Maillard Reaction
摘要
Abstract
The wheat gluten enzymatic hydrolysis was separated by membrane ultrafiltration into five fractions with different molecular weight as follows： more than 10 ku （M1） , 5k-10 ku （M2） , 3k-5 ku （M3）, lk-3 ku （ M4）, less than 1 ku （MS）. And the influence of five components of the Wheat Gluten Enzymatic Hydrolysis on the flavor of Maillard reaction products was investigated. The results showed that aldehydes were the main compounds contained in the Maillard reaction products （MRPs） from wheat gluten. And there were more varieties of senior alde- hyde in high molecular weight than that in low molecular weight. Pyrazines were formed by free amino acids and oli- gopeptides reacted in the Maillard reaction. Compared with other components, in the MRPs of peptides between 3k and 5 ku （ M3 ） had a better umami taste and mellow feeling due to its higher contents of amino acids with umami taste and lower contents of amino acids with bitter taste.关键词
小麦面筋蛋白酶解液/美拉德反应/风味Key words
wheat gluten enzymatic hydrolysis/Maillard reaction/flavor分类
轻工纺织引用本文复制引用
钟泓波,黄婵媛,尹文颖,赵谋明,崔春..不同分子质量段小麦面筋蛋白酶解液对美拉德反应物风味的影响[J].食品与发酵工业,2012,38(7):63-67,5.基金项目
中央高校 （）
食品香料香精制备关键技术研究及产业化 （）
