共查询到19条相似文献,搜索用时 78 毫秒
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研究了影响酸水解植物蛋白液色泽的因素,同时考察了不同加工条件对酸水解植物蛋白液色泽的影响。在单因素初步试验的基础上,以酸水解植物蛋白液的吸光度为考察指标,通过单因素试验和正交试验及方差分析,考察各加工条件对酸水解植物蛋白液色泽的影响。结果表明:加热温度能够显著影响酸水解植物蛋白液色泽,搅拌速度、搅拌时间也对酸水解植物蛋白液色泽有一定影响。 相似文献
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应用同时蒸馏萃取法和气质联用技术对对酿造酱油、配制酱油和酸世界植物蛋白调味液共17个样品的挥发性成分进行分析,筛选其特征挥发性组分进行比较。发现酿造酱油特征组分以醇类、醛类、酸类为主,酸水解植物蛋白调味液特征组分以醛类、酚类、杂环化合物为主,而配制酱油挥发性成分则兼有前两者的特征组分。以17个样品的挥发性成分及其含量进行聚类分析,建立了区分酿造酱油、配制酱油和酸水解植物蛋白调味液的识别模型,为建立酿造酱油和配制酱油鉴别技术打下较好的基础。 相似文献
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酶法水解植物蛋白概况 总被引:1,自引:0,他引:1
总结了传统酸法HVP的生产、特点,酶法水解植物蛋白的研究现状.酸法水解植物蛋白的特点是水解迅速、彻底,成本低、投资小,广泛用于多种食品之中.缺点是敏感氨基酸被破坏,单糖、多糖大部分被破坏,导致水解液呈棕黑色.最主要的是水解过程中生成氯丙醇类物质,有一定的毒性和一定的致癌性.食品安全越来越受到重视,因此酶法水解植物蛋白的研究越来越多.酶法的优点是对敏感氨基酸无破坏作用,能最大限度保留原料的风味,水解产物含有大量呈味小分子肽.最主要的是不产生氯丙醇类有害物质.酶法水解植物蛋白的水解温度通常在4565℃之间,水解时间从3h到48h不等,所用酶包括内切蛋白酶和外切蛋白酶.酶法水解植物蛋白的生产成本较高,水解程度较低.酶法水解植物蛋白的成功开发有助于保证食品安全,提升产品质量,提高竞争力. 相似文献
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水解植物蛋白的使用安全性孙旺召水解植物蛋白作为一种营养强化剂用于蛋白饮抖、保健品中或作为一种鲜味剂用于调味品中已被国内外食品行业普遍重视和接受。水解植物蛋白的问世,在很大程度上提高了粗蛋白的利用率井推动了食品行业的发展,为社会创造了相当大的效益。目前... 相似文献
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日前,国家质量技术监督局和国家国内贸易局分别颁布了《中华人民共和国国家标准——酿造酱油》、《中华人民共和国行业标准——配制酱油》、《中华人民共和国行业标准——酸水解植物蛋白调味液》三个强制性标准。标准严格规定了酿造酱油、配制酱油、酸水解植物蛋白调味液的定义 相似文献
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植物蛋白来源广泛、品种繁多、价格低廉,早期以水解植物蛋白为原料制备热反应肉味基料再辅以调香所得肉味香精产品肉风味不佳。随后以动物蛋白水解物和动物脂肪为主要原料制备肉味基料再辅以调香的产品,因肉风味像真性好,成为行业主流。近年来,随着人们健康与环保意识的提高,替代动物性原料制备植物性肉味香精(素肉香精)得到青睐,从而如何以水解植物蛋白为原料制造理想的肉味基料再次成为肉味香精行业亟需解决的课题。本文综述了国内外迄今报道的植物蛋白水解工艺、以水解植物蛋白为原料制备肉味基料工艺及检测的风味物质,将为新型植物性热反应肉味基料工艺的研发提供参考。 相似文献
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Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes 总被引:1,自引:0,他引:1
Margit Dall Aaslyng Leif Poll P. M. Nielsen Hanne Flyge 《European Food Research and Technology》1999,209(3-4):227-236
Nine protein hydrolysates were made from untoasted defatted soygrits by acid hydrolysis, enzymatic hydrolysis for 4 h (EVP4)
or 10 h (EVP10) followed by addition of monosodiumglutamate (MSG) or heating with xylose (EVP4xyl, EVP10xyl), xylose and cysteine
(EVP10xylcys) or undissolved matters (EVP10un). The hydrolysates were evaluated for taste-donor and taste-enhancer effects.
The taste-donor effect was mostly due to the volatile compounds while the taste-enhancing effect was more influenced by the
amino acids. The acid hydrolysis product was different from the enzymatic hydrolysis products, even those that underwent MSG
addition and heating. Heating of the hydrolysates resulted in bitter and malty tastes, which seemed to be due to pyrazines.
Heating with undissolved matters resulted in the least bitter hydrolysate. MSG addition had the most influence on the taste-donor
effect of the hydrolysates. Hydrolysis for 4 h seemed to be sufficient for taste-enhancing and for reaction by heating, but
not enough to provide a specific taste-donor effect.
Received: 10 December 1998 相似文献
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高效液相色谱串联质谱法测定酱油中水解氨基酸 总被引:1,自引:0,他引:1
建立了高效液相色谱串联质谱(HPLC-MS/MS)法测定天然酿造酱油原油(FSS)和酸水解植物蛋白调味液(HVP)中多肽的水解氨基酸的组成的方法。FSS多肽总量约是HVP的10倍,其中FSS中多肽的总量为2378.76mg/L,HVP中多肽的总量为247.57mg/L。天然发酵酱油原油中赖氨酸在多肽中的含量21倍高于酸水解植物蛋白液。FSS多肽中赖氨酸、组氨酸、酪氨酸相对百分含量约是HVP的2倍,HVP中丙氨酸、脯氨酸相对百分含量约是FSS的2倍。该研究为鉴别天然酿造酱油与酸水解酱油提供依据。 相似文献
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Brewer's Spent Grain (BSG), rich in fibre and protein is mostly used for animal feed but has great potential to be used as an ingredient for cereal based products. Originated from BSG, the two ingredients EverVita Fibra (EVF) high in fibre; and EverVita Pro (EVP) high in protein, were used to produce fibre-enriched pasta and compared to semolina, wholemeal flour and a commercial fibre-rich pasta. Analysis of gluten network development and pasting properties revealed the formation of a stronger network by the incorporation of EVP resulting in a compact pasta structure which led to a higher pasta firmness and tensile strength and a decrease in predicted glycaemic index compared to the controls. EVF resulted in an inferior product compared to EVP but was comparable to the semolina control. Hence, EVF and EVP have the potential to increase nutritional value of pasta while maintaining or even improving pasta quality and encouraging the recycling of by-streams for food production. 相似文献
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通过设计“水解植物蛋白液 葡萄糖”模型热反应,考察了不同3-氯-1,2-丙二醇 (3-MCPD)含量的HVP液、葡萄糖用量、反应温度、反应时间等因素对热反应产物中 3-MCPD 含量的影响。结果表明:模型热反应产物中 3-MCPD 含量随着 HVP 液中 3-MCPD 的含量增加而增加;随着葡萄糖用量增加而减少;随着反应温度的升高,3-MCPD 的量先增加后减少;热反应时间越长,3-MCPD 的含量越高。 相似文献
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酱油、酸水解植物蛋白、焦糖色素中乙酰丙酸的测定 总被引:4,自引:0,他引:4
对酱油、酸水解植物蛋白(HVP)、焦糖色素中乙酰丙酸的含量进行了测定。其中,酱油中乙酰丙酸含量较低,酸水解植物蛋白中乙酰丙酸含量较多(最高含量为15.79%),而焦糖色素中也测出含有乙酰丙酸(最高含量达8.02%)。故此认为采用乙酰丙酸指标来判定酿造酱油还是配制酱油是不恰当的。 相似文献
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研究了豆粕和鸡血在天然肉味香精制备中的应用,实验结果表明,在最优化的条件下,Alcalase酶解豆粕和鸡血蛋白的水解度分别为27.74和25.25,所得水解动物蛋白(HAP)和水解植物蛋白(HVP)的相对分子质量主要集中在800Da以下。美拉德反应最佳条件为:HAP和HVP以1:1混合,加入1%VB1、1.5%半胱氨酸、0.5%蛋氨酸,7%葡萄糖,调整体系的pH值为6.0,在110℃条件下反应120min。 相似文献
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Atsushi Sano Tsuneo SatohTetsuya Oguma Akinori NakatohJun-ichi Satoh Toshifumi Ohgawara 《Food chemistry》2007,105(3):1242-1247
A novel method using liquid chromatography coupled with mass spectrometry (LC–MS) was developed for the determination of levulinic acid (LV) in soy sauces to identify the addition of acid hydrolyzed vegetable protein (acid-HVP). One hundred percentage naturally brewed soy sauce (NBS) and enzymatic hydrolyzed vegetable protein (enzymatic HVP) did not contain LV (<0.01 mg/mL). There was apparent detection of LV in acid-HVP and blended soy sauce with acid-HVP (2.98–21.66 mg/mL). Gas chromatography (GC) and high performance liquid chromatography (HPLC) at 430 nm methods were also investigated. The results by GC gave similar data to those by LC–MS. In enzymatic HVP, LV was detected by HPLC at 430 nm, but it was confirmed that the detected component was not in fact LV by mass spectrometric identification of the isolated peak compound. We found that LV is under the detection limit in enzymatic HVP. This study showed that LV is below the detection limit in NBS and enzymatic HVP and is apparently detected in acid-HVP and blended soy sauces with acid-HVP. These results indicate that LV is a practical index of blend with acid-HVP and also corresponds with the JAS (Japanese Agricultural Standard) or CNS (Chinese National Standard) criteria in which the presence of LV in soy sauces indicates adulteration with acid-HVP. The LC–MS method is analytically optimal for the precise determination of LV, because peak misidentification may be practically eliminated. 相似文献