羊骨蛋白酶解物热反应制备羊肉香精的研究  

Study on mutton flavor synthesis by Maillard reaction from sheep bone protein hydrolysates

作　　者：詹萍[1,2] 张晓鸣[1] 田洪磊[2] 

机构地区：[1]食品科学与技术国家重点实验室,江南大学食品学院,江苏无锡214122 [2]石河子大学食品学院,新疆石河子832000

出　　处：《食品工业科技》2013年第1期286-289,共4页Science and Technology of Food Industry

基　　金：兵团科技攻关项目(2012BA006);兵团兴边富民科技专项(2012BA068)

摘　　要：以低值羊骨蛋白酶解液为原料,通过Maillard反应制备羊肉香精。研究结果表明:添加不同水解度的羊骨酶解液对羊肉香气的形成有明显差异(p<0.001),添加水解度为25.92%～30.29%的羊骨蛋白酶解液对羊肉香精整体风味的提升有重要作用。采用均匀设计优化Maillard反应最优配方和最佳条件:羊骨酶解液100.0g、反应初始pH6.5、温度125℃、时间180min、半胱氨酸1.369g、丙氨酸0.2g、牛磺酸2.5g、硫胺素2.5g、葡萄糖4.0g、水解植物蛋白1.428g、氧化羊脂12.0g。The synthesis of mutton flavor aroma from enzymatic hydrolysate of sheep bone protein and other precursors through Maillard reaction was studied in the experiment.And the results showed that there was a noticeable difference among adding different DH of sheep bone hydrolysates（SBHs）for the formation of the mutton flavor aroma,and adding the SBHs with DH from 25.92% to 30.29% might be desirable precursor for sensory characteristics.The uniform designs were studied to arrange reactions and find the optimized formulas and conditions,which were SBH 100.0g,initial reaction pH 6.5,temperature 125℃,time 180min,cysteine 1.369g,alanine 0.2g,taurine 2.5g,thiamine 2.5g,glucose 4.0g,HVP1.428g and oxidized suet 12.0g.

关 键 词：羊骨蛋白酶解 MAILLARD反应 羊肉香精 均匀设计 

分 类 号：TS209[轻工技术与工程—食品科学]