鱿鱼内脏蛋白水解度对美拉德反应产物褐变程度的影响

以不同水解程度的鱿鱼内脏蛋白水解液为基料，通过美拉德反应制备鱿鱼味香精，研究反应前后氨基酸、多肽及还原糖含量的变化，探索蛋白水解程度对美拉德产物（MRPs）褐变程度的影响。结果表明：随着鱿鱼内脏蛋白水解度的增大，美拉德反应过程中氨基酸的消耗量增加，其中Arg、Glu、Lys、Leu的消耗量较大；多肽和还原糖的消耗量则先升高后降低，水解度为26.47%（水解4 h）时二者的消耗量达到最大；MRPs的吸光度及光谱扫描值也呈现先升高后降低的趋势，其色泽先加深再变浅。

Effect of Hydrolysis Degree of Squid Viscera Protein on Browning Degree of Maillard Reaction Products

Squid-flavor essence was prepared by Maillard reaction from squid viscera protein hydrolysates with different
hydrolysis degrees. We examined changes in the contents of amino acids, peptides and reducing sugar in reaction solution
before and after Maillard reaction and investigated the effect of hydrolysis degree of protein on browning degree of
Maillard reaction products (MRPs). The results showed that, with an increase in hydrolysis degree of squid viscera protein,
the consumption of amino acids increased after Maillard reaction, among which Arg, Glu, Lys and Leu had a larger
consumption. The consumption of peptides and reducing sugar increased at first, reaching a maximum value of 26.5% after
4 h of hydrolysis, followed by a decrease. Similarly, the absorbance and spectral scanning values of MRPs increased at first
and decreased afterward. Meanwhile, the color became darker at first and then lighter.