食品科学2018，Vol.39Issue(4)：261-267,7.DOI:10.7506/spkx1002-6630-201804039
鸭骨汤酶解液的美拉德反应条件优化
Optimization of Maillard Reaction Conditions for Enzymatic Hydrolysate of Duck Bone Protein
摘要
Abstract
For the purpose of finding the optimal conditions for Maillard reaction of the enzymatic hydrolysate of duck bone protein, this study aimed to determine the effect of temperature, time and pH on browning degree and flavor of Maillard reaction products (MRPs). Firstly, experiments were designed and conducted using one-factor-at-a-time approach and the results were statistically analyzed by using the Friedman test. Then optimization of the reaction conditions was carried out using an orthogonal array design. The overall flavor profile was evaluated using a sensory panel based on fuzzy mathematics. Furthermore, the volatile flavor compounds of MRPs were determined by solid phase microextraction (SPME) combined with gas chromatography-mass spectrometry (GC-MS) to validate the optimized conditions. The optimal conditions were found to be reaction at 115 ℃ and pH 7.0 for 60 min. The reaction product obtained under these conditions contained a variety of volatile flavor components, including aldehydes, ketones, alkanes, thiophenes, thiazoles and esters. This study can provide a useful guidance for the industry production of high quality meat-flavor essence.关键词
鸭骨汤酶解液/美拉德反应/Friedman排序检验法/模糊数学/感官评价Key words
enzymatic hydrolysate of duck bone protein/Maillard reaction/Friedman test/fuzzy mathematics/sensory evaluation分类
轻工纺织引用本文复制引用
韩科研,黄继超,刘冬梅,周兴虎,黄明..鸭骨汤酶解液的美拉德反应条件优化[J].食品科学,2018,39(4):261-267,7.基金项目
中央财政农业技术推广项目(TG(16)035) （TG(16）
南京市科技计划项目(201505044) （201505044）
南京市科技公共平台专项(2014平台030008) （2014平台030008）
