羊骨蛋白酶解物热反应制备羊肉香精的研究

以低值羊骨蛋白酶解液为原料,通过Maillard反应制备羊肉香精。研究结果表明:添加不同水解度的羊骨酶解液对羊肉香气的形成有明显差异(p<0.001),添加水解度为25.92%～30.29%的羊骨蛋白酶解液对羊肉香精整体风味的提升有重要作用。采用均匀设计优化Maillard反应最优配方和最佳条件:羊骨酶解液100.0g、反应初始pH6.5、温度125℃、时间180min、半胱氨酸1.369g、丙氨酸0.2g、牛磺酸2.5g、硫胺素2.5g、葡萄糖4.0g、水解植物蛋白1.428g、氧化羊脂12.0g。 

Study on mutton flavor synthesis by Maillard reaction from sheep bone protein hydrolysates

The synthesis of mutton flavor aroma from enzymatic hydrolysate of sheep bone protein and other precursors through Maillard reaction was studied in the experiment.And the results showed that there was a noticeable difference among adding different DH of sheep bone hydrolysates (SBHs) for the formation of the mutton flavor aroma, and adding the SBHs with DH from 25.92% to 30.29% might be desirable precursor for sensory characteristics.The uniform designs were studied to arrange reactions and find the optimized formulas and conditions, which were SBH 100.0g, initial reaction pH 6.5, temperature 125℃, time 180min, cysteine 1.369g, alanine 0.2g, taurine 2.5g, thiamine 2.5g, glucose 4.0g, HVP1.428g and oxidized suet 12.0g.