蚕蛹蛋白酶法水解及美拉德反应改良其产物风味的研究  

Study on enzymatic hydrolysis of silkworm pupa protein and flavor improvement by Maillard reaction of the hydrolysate

作　　者：鲁珍[1,2] 穆利霞[1] 秦小明[2] 刘军[1] 邹宇晓[1] 廖森泰[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,广东省农产品加工重点实验室,广东广州510610 [2]广东海洋大学食品科技学院,广东湛江524088

出　　处：《食品工业科技》2012年第24期242-245,252,共5页Science and Technology of Food Industry

基　　金：广东省部产学研结合项目"现代农业食品加工关键技术集成创新与示范"(2011A090200078);现代农业产业技术体系建设专项(财教[2008]370号)

摘　　要：对多种蛋白酶的酶解效果进行比较,确定了制备酶解脱脂蚕蛹粉短肽和氨基酸的最佳条件,最终确定Alcalase 2.4L和风味蛋白酶的组合为最优方案,酶解液氨基氮含量达到43.17mg/g,总肽氮含量为47.13mg/g,蛋白回收率67.72%,酶解液感官评价值最高。在同等的美拉德反应条件下,Alcalase 2.4L和风味蛋白酶复合酶解的酶解液的香气最为浓郁,腥味被掩盖。The optimal condition to achieve small peptide and amino acids from silkworm pupa powder was gained by comparing the effect of enzymatic hydrolysis of different protease. The result showed that combination of Alcalase 2.4L and flavor proteinase was suitable. The content of ammonia nitrogen was 43.17mg/g,the nitrogen content of total peptide was 47.13mg/g,the ratio of protein recovery was 67.72%,and the sensory evaluation was good. The original bad flavor of hydrolyzed silkworm pupa was completely covered up in the same Maillard reaction conditions compared with other enzymatic way.

关 键 词：蚕蛹蛋白 酶解 风味 美拉德反应 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]