食品与机械2013，Vol.29Issue(2)：32-36,43,6.DOI:10.3969/j.issn.1003-5788.2013.02.007
虾头酶解液的Maillard反应模式体系探讨
Investigation of Maillard reaction model system of enzymatic hydrolysis liquid of shrimp head
摘要
Abstract
The shrimp head of Penaeus vannanwi was used as raw ma-terial, a hydrolyzate have good taste was prepared by biological enzy-molysis method by adding 4% reducing sugars (glucose: xylose 3:1) and 0.75% of amino acid (glycine:arginine 2:1), the changes situation of the color, pH value, sensory flavor, and so on were measured and then study the Maillard reaction in this paper. The flavor and color variation of the Maillard reaction mode system of the shrimp head enzymatic hydrolyzate, the reaction temperature and initial pH during different reaction time were investigated. Results shown that under different reaction conditions, the color change represented by the 420 run ab- sorbance values increased with increasing time, and the higher the temperature and pH were, the faster the increase speed. The flavor value of the QDA analysis at first increased then decreased with increasing time. The reaction temperature of 80, 90, 100, 110℃, the time to achieve the best flavor were 50, 40, 30, 20 min respectively. The analysis to the results of the reaction of the different initial pH values founded, the reaction was carried out to the natural pH flavor highest rating. Best optimized reaction conditions: the natural pH, 100℃, 30 min, good color, aroma and taste superb shrimp flavoring was able to get.关键词
南美白对虾/虾头/酶解液/Maillard反应/模式/风味Key words
penaeus vannamei/ shrimp head / enzymatic hydrolysis liquid/ Maillard reaction/ model/ flavor引用本文复制引用
张丽凤,杨锡洪,解万翠,吉宏武,刘书成,田利利,李翥..虾头酶解液的Maillard反应模式体系探讨[J].食品与机械,2013,29(2):32-36,43,6.基金项目
现代农业产业技术体系建设专项资金(编号:GARS-47) （编号:GARS-47）
