虾头酶解液的Maillard反应模式体系探讨  

Investigation of Maillard reaction model system of enzymatic hydrolysis liquid of shrimp head

作　　者：张丽凤[1] 杨锡洪[1,2,3] 解万翠[1,2,3] 吉宏武[1,2,3] 刘书成[1,2,3] 田利利[1] 李翥[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524088 [2]广东普通高等学校水产品深加工重点实验室,广东湛江524088 [3]广东省水产品加工与安全重点实验室,广东湛江524088

出　　处：《食品与机械》2013年第2期32-36,43,共6页Food and Machinery

基　　金：现代农业产业技术体系建设专项资金(编号:GARS-47)

摘　　要：以南美白对虾虾头为原料,采用生物酶解的方法,制备风味优良的酶解液;然后添加4%还原糖(葡萄糖∶木糖=3∶1)和0.75%氨基酸(甘氨酸∶精氨酸=2∶1),测定反应液的色泽、pH值、感官风味等的变化,对美拉德反应过程进行研究。重点探讨反应温度和反应初始pH值在不同的反应时间下对美拉德增香效果的影响及研究对虾虾头酶解液Maillard反应模式体系的风味及色泽变化规律。结果表明,不同反应条件下,以420 nm吸光度值表示的色泽变化随反应时间的增加而增加,且温度、pH越高,增加速度越快;QDA分析的风味值随着时间的增加呈现先升高后降低的趋势,反应温度为80,90,100,110℃时,风味达到最佳的时间分别为50,40,30,20 min,最佳风味达到时间随着反应温度的升高而减小;分析不同pH的反应结果,发现以自然pH进行反应,风味评价最高。优化后的最佳反应条件为自然pH、100℃、30 min,能够得到色泽良好、香气和滋味俱佳的虾风味料。The shrimp head of Penaeus vannamei was used as raw material, a hydrolyzate have good taste was prepared by biological enzy- molysis method by adding 4% reducing sugars （glucose： xylose 3 ： 1） and 0.75% of amino acid （glycine：arginine 2 ： 1）, the changes situation of the color, pH value, sensory flavor, and so on were measured and then study the Maillard reaction in this paper. The flavor and color variation of the Maillard reaction mode system of the shrimp head enzy- matic hydrolyzate, the reaction temperature and initial pH during differ- ent reaction time were investigated. Results shown that under different reaction conditions, the color change represented by the 420 nm alorbance values increased with increasing time, and the higher the tem- perature and pH were, the faster the increase speed. The flavor value of the QDA analysis at first increased then decreased with increasing time. The reaction temperature of 80, 90, 100, 110℃, the time to achieve the best flavor were 50, 40, 30, 20 min respectively. The analysis to the re- suits of the reaction of the different initial pH values founded, the reac- tion was carried out to the natural pH flavor highest rating. Best opti- mized reaction conditions： the natural pH, 100℃, 30 min, good color, aroma and taste superb shrimp flavoring was able to get.

关 键 词：南美白对虾 虾头 酶解液 MAILLARD反应 模式 风味 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]