| 利用低值鱼制备不同香型热反应香精的研究 |
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| 引用本文： | 赵谋明,崔春. 利用低值鱼制备不同香型热反应香精的研究[J]. 食品科技, 2006, 31(9): 148-151 |
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| 作者姓名： | 赵谋明 崔春 |
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| 作者单位： | 华南理工大学轻工与食品学院,广州,510641 |
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| 摘 要： | 以我国大宗低值鱼为主原料,通过复合蛋白酶深度水解、美拉德反应制备不同香型的热反应香精。研究表明,复合蛋白酶深度酶解使低值鱼蛋白质利用率达到88%,氨基酸转化率达到60%,酶解液中游离氨基酸含量达到0.71g/100mL,低值鱼酶解液具有突出的鲜味。以低值鱼酶解液为原料,通过美拉德反应可制备各种不同香型的热反应香精。美拉德反应对酶解液的鲜味影响不大。
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| 关 键 词： | 酶解 低值鱼 热反应香精 |
| 文章编号： | 1005-9989(2006)09-0148-03 |
| 修稿时间： | 2006-05-19 |
Study on different flavor synthesis by maillard reaction from low-valued fish hydrolysates |
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| ZHAO Mou-ming,CUI Chun. Study on different flavor synthesis by maillard reaction from low-valued fish hydrolysates[J]. Food Science and Technology, 2006, 31(9): 148-151 |
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| Authors: | ZHAO Mou-ming CUI Chun |
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| Abstract: | Different flavor were synthesized by extensive hydrolysis of low-valued fish protein, followed by maillard reaction. The condition under this study resulted in 88% of protein recovery and 60% of degree of hydrolysis. Low-valued hydrolysate contained 0.71g/100mL free amino acids. Different flavor essence was synthesis through Maillard reaction. Maillard reaction has no detectable effect on taste of low-valued hydrolysates. |
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| Keywords: | enzymatic hydrolysis low-valued fish flavor essence |
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