鲶鱼头酶解液电泳分析与Maillard反应香精的研究  

Electrophoretic Analysis of the Hydrolysate of Catfish Head and the Flavouring Preparation by Maillard Reaction

作　　者：张锋[1] 谭竹钧[1] 胡华平[1] 张东梅[1] 刘兵[1] 

机构地区：[1]广东工业大学轻工化工学院食品科学与生物工程系,广东广州510006

出　　处：《现代食品科技》2008年第9期891-895,共5页Modern Food Science and Technology

基　　金：广东省自然科学基金(No04010984);广东工业大学人才引进基金(052056)

摘　　要：对鲶鱼头的双酶水解液进行电泳分析，得到四个谱带，前三个谱带的相对分子量分别在8000-18000范围内，而第四个谱带相对较宽，相对分子量在7000以下，这些小肽物质正是产生较强鱼香味的前体物。以这种酶解物为原料，添加几种预试验选择的合适的还原糖、氨基酸及其他几种辅料，通过Maillard反应合成鱼味香精。试验表明，最佳的反应条件为：葡萄糖：0．36g；木糖：0．54g；61y：0．1g；L-Glu：0．1g；L．半胱氨酸盐酸盐：0．2g；Ala：0．1g；Pro：0.1g；VB1：0.3g；反应时间：50min；初始pH值：7．5；反应物体积分数：50％；Vc：0．1g；Nacl：0．1g。The hydrolysate of catfish head was achieved via enzymatic hydrolysis by protamex and Flavourzyme. Its electrophoretic analysis showed that there were 4 marks in the rtmning gel. The compounds of three marks had the molecular weights being of 8000-18000, while the molecular weight of the protein in the last mark was below 7000, which were important precursor substances in flavouring. Using this protein hydrolysate as raw material, a new flavoring was made via Maillard reaction. The optimal processing conditions were Glucose 0.36g, Xylose 0.54g, Glycin 0.1g, L-Glutamic acid 0.1g, L-Cysteine hydrochloride 0.2g, L-Alanine 0.1g, L-Proline 0.1g, VB1 0.3g, reaction time 50 minutes, initial pH 7.5, ratio of liquid to solid 50%, Vc 0. lg, and NaCI 0.1g.

关 键 词：酶解液 电泳分析 MAILLARD反应 鱼味香精 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]