| 猪肉复合酶解及其热反应产物挥发性成分分析研究 |
| |
| 引用本文： | 沈晗,孙宝国,廖永红,肖阳. 猪肉复合酶解及其热反应产物挥发性成分分析研究[J]. 食品工业科技, 2010, 0(2) |
| |
| 作者姓名： | 沈晗 孙宝国 廖永红 肖阳 |
| |
| 作者单位： | 北京工商大学化学与环境工程学院,北京,100048 |
| |
| 基金项目： | “十一五”国家科技支撑计划项目(2007BAK36B05) |
| |
| 摘 要： | 比较14种蛋白酶酶解猪肉水解度大小与其热反应产物风味,筛选出水解度较大,风味较好的Trypsin、Papain、Neutrase(powder)、Novozymes Flavorase、Novozymes Protamex、Alcalase 2.4L、Protex6L酶进行L18(37)正交实验,得水解度最大的复合酶组合为A3B3C3D2E3F2G3,其最适酶解条件为加酶量250U/g猪肉、60℃、自然pH、2.5h,GC-MS分析酶解物热反应肉味香精挥发性成分的主要风味物质为醇类和醛类,其中苯甲醛与糠醛与肉味关系密切。
|
| 关 键 词： | 蛋白酶 酶解 水解度 热反应 GC-MS |
Study on hydrolysis of pork enzymatic hydrolysis by complex proteases and analysis of the volatile components of Maillard reaction products |
| |
| SHEN Han,SUN Bao-guo,LIAO Yong-hong,XIAO Yang. Study on hydrolysis of pork enzymatic hydrolysis by complex proteases and analysis of the volatile components of Maillard reaction products[J]. Science and Technology of Food Industry, 2010, 0(2) |
| |
| Authors: | SHEN Han SUN Bao-guo LIAO Yong-hong XIAO Yang |
| |
| Affiliation: | SHEN Han,SUN Bao-guo,LIAO Yong-hong,XIAO Yang(School of the Chemical , Environmental Engineering,Beijing Technology , Business University,Beijing 100048,China) |
| |
| Abstract: | By comparing the DH and taste of the 14 proteases hydrolyzates of pork protein,Trypsin,papain,neutral protease,Novozyme flavourzyme,Novozyme protamex,alcalase 2.4L and protex6L were selected to be tested in orthogonal experiment.The best combination of the biggest DH was A_3B_3C_3D_2E_3F_2G_3,its optimum condition was protease quantity 250U/g pork,60℃,natural pH,2.5 h.Maillard reaction products were analyzed by GC-MS,the flavor substances which mainly were alcohol,aldehydes and so on,furfural and benzaldehyde had a close relationship with the porcine flavor. |
| |
| Keywords: | protease enzymatic hydrolysis DH Maillard reaction GC-MS |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
