美拉德反应基液——鳊鱼蛋白酶解液的制备

研究以鳊鱼蛋白为原料,经过酶解反应,以期获得风味良好的美拉德反应基液。通过风味蛋白酶与其它蛋白酶复配筛选组合,综合考察影响酶解反应的4个因素:温度、时间、pH和酶添加量,以水解度(DH)为响应值,采用Box-Benhnken响应面分析法确定最佳反应条件。研究结果表明,以风味蛋白酶和复合蛋白酶(3:1)复配的组合水解度最高,酶解反应条件为:温度51.5℃,时间5.7h,pH7.7,酶添加量0.80%,水解度可达79.46%。在该条件下制得的酶解液腥味弱,苦味值低,有淡淡的鱼香味,可以作为美拉德反应的基液。

Protein Hydrolysate from Parabramis pekinensis for Preparing the Material in Maillard Reaction

This paper studied enzymatic hydrolysis of Parabramis pekinensis for preparing protein hydrolysate, in the hope of obtaining good flavor as the material used in Maillard reaction. We also investigated Flavourzyme and other proteases association, the hydrolysate with the highest degree hydrolysis(DH) by Flavourzyme and Protame (3: 1).The optimum process parameters of the Parabramis pekinensis enzymatic hydrolysis were determined with Box-Be-hnken response surface methodology(RSM). The model equations were regard to the effects of temperature, time, pH and enzyme dosages on the DH. To obtain a high degree of hydrolysis of 79.47% using Flavourzyme and Protame,optimum conditions are: temperature 51.5℃, a hydrolysis time of 5.7 hours, pH 7.7 and enzyme dosage of 0.80%.Under this condition, the hydrolyate had weak fishiness, lower bitterness. The hydrolysate had light fish flavor, so it could use in Maillard reaction.