反应初始pH和加热时间对猪骨蛋白水解物美拉德产物特性的影响  

Influence of different initial pH and heating time on characteristic of the porcine bone protein hydrolysate Maillard products

作　　者：孙方达[1] 孔保华[1] 韩齐[1] 陈倩[1] 刘骞[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品工业科技》2013年第22期106-110,115,共6页Science and Technology of Food Industry

基　　金：国家公益性行业(农业)科研专项(201303082);黑龙江省高校科技成果产业化前期研发培育项目(1252CGZH25);黑龙江省教育厅普通高等学校青年学术骨干支持计划项目(1253G007);高等学校博士学科点专项科研基金(新教师类)(20122325120018)

摘　　要：以猪骨蛋白水解物和葡萄糖一木糖的混合糖作为反应原料，建立美拉德反应体系以研究反应初始pH和加热时间对美拉德产物的影响。结果表明，反应初始pH升高使美拉德反应中间产物出现先上升后下降的趋势并在pH8．0处达到最大值，氨基酸态氮损失率随pH的升高而总体升高；而加热时间延长会导致美拉德反应中间产物和氨基酸态氮损失率上升。初始pH和加热时间增加，体系亮度值和褐变程度呈现出互补的下降与升高趋势，在pH7．0和7．5，加热时间40．60min范围内的反应产物感官特性较佳。综合以上，选择pH7．0，热反应时间40min为最适的初始pH和加热时间。在此条件下得到的美拉德产物香味自然浓郁，具有良好的色泽。To study the influence of initial pH and heating time on products of Maillard reaction,porcine bone protein hydrolysates and glucose-xylose model systems were employed. The results showed that,with the increase of initial pH,intermediate products of Maillard reaction appeared first increased and then decreased and reached maximum at pH8.0,amino-acid nitrogen loss rate increased with the increase of initial pH,with the prolongation of heating time,intermediate products of Maillard reaction and amino-acid nitrogen loss rate increased at the same time. L＊ value and degree of browning showed complementary decreasing and increasing trend when initial pH and heating time increased. The best sensory qualities of Maillard products were obtained at the initial pH of 7.0N7.5,40~60min. In summary,initial pH7.0 and heating time 40min were selected as the optimum reaction conditions. The flavor product obtained by this conditions had natural fragrance flavor and attractive color.

关 键 词：猪骨蛋白 水解 美拉德反应产物 芳香物质 风味 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]