水解大豆蛋白制备热反应肉味香精  

Preparation of process meat flavoring by Maillard reaction of hydrolyzing soybean protein

作　　者：华婧[1] 孙莹[1] 张晓鸣[1] 

机构地区：[1]江南大学食品学院食品科学与安全教育部重点实验室,江苏无锡214036

出　　处：《中国调味品》2007年第1期35-40,共6页China Condiment

摘　　要：采用硫酸水解大豆蛋白制备肉类香精,通过正交实验和感官评定得出用15%的硫酸在固液比1∶5加热反应2.5h后的蛋白水解液,进行美拉德反应,可获得最佳肉类风味。通过大豆蛋白水解液的氨基酸和分子量分布分析,发现水解液中主要参与美拉德反应的为28个氨基酸残基的小肽和少量游离氨基酸。采用SPME方法,经GC-MS分析分离鉴定出43种挥发性化合物,主要包括呋喃类含氧化合物,噻吩、硫醇类含硫化合物,占所分离鉴定化合物的28%,所鉴定出的杂环化合物是呈现肉类风味的关键化合物。The objective of this study was to produce meat flavoring by Maillard reaction of hydrolyzing soybean protein. The hydrolysis condition for soybean protein was optimized： the concentration of sulfuric acid was 15%, the ratio of soybean protein and sulfuric acid was 1 = 5, and hydrolyzing time was 2.5h. The hydrolysate were analyzed by HPLC, and the results showed that the peptides containing 2-8 amino acids were the mainly substrate in Maillard reaction. The volatile compounds of a meat flavoring were isolated by solid-phase microextraction （SPME）. The extracts were analyzed by GC-MS, and 43 compounds were identified. The important meat flavor compounds such as furan, thiophene and sulfides were 28% of the whole volatile compounds.

关 键 词：大豆蛋白 酸解 美拉德反应 肉类香精 

分 类 号：TS264.2[轻工技术与工程—发酵工程]