膜超滤对蚕蛹蛋白酶解液风味的影响  

Effect of Ultrafiltration on the Flavor of Silkworm Pupae Protein Hydrolysates

作　　者：穆利霞[1] 鲁珍[1] 廖森泰[1] 邹宇晓[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

出　　处：《食品科学》2013年第23期108-112,共5页Food Science

基　　金：广东省教育部产学研结合项目(2011A090200078);国家现代农业产业技术体系建设专项(财教[2008]370号)

摘　　要：通过对不同超滤组分及美拉德反应产物进行呈味评价,从而获得制备呈味基料的最佳蚕蛹蛋白酶解组分。结果表明:利用不同截留分子质量的膜超滤分离酶解产物得到5种组分(30kD截留液PMHs-Ⅰ、10kD截留液PMHs-Ⅱ、5kD截留液PMHs-Ⅲ、1kD截留液PMHs-Ⅳ、1kD透过液PMHs-Ⅴ)。与原酶解液相比,PMHs-Ⅳ组分的感官评价分值最高,分子质量在1k^5kD的肽段含量、肽类氨基酸中鲜甜味氨基酸的比例也是最高的;不同组分的美拉德反应产物中PMHs-Ⅳ组分的肉香浓郁且纯正,通过GC-MS分析共鉴定出风味物质成分32种。Color and flavor characteristics of ultrafiltration fractions of silkworm pupa protein hydrolystaes and their Maillard reaction products were evaluated to choose the most suitable raw material for flavoring bases. Five ultrafiltration fractions were obtained including 30 kD MWCO retenate （PMHs-Ⅰ）, 10 kD MWCO retenate （PMHs-Ⅱ）, 5 kD MWCO retenate （PMHs-Ⅲ）, 1 kD MWCO retenate （PMHs-Ⅳ） and 1 kD MWCO filtrate （PMHs-Ⅴ）. The results showed that PMHs- Ⅳ had the best sensory characteristics and contained the highest amount of 1k-5k D peptides and the highest proportion of amino acids responsible for urnami and sweet tastes. At the same time, its Maillard reaction products had a strong and pure meaty aroma and consisted of 32 flavor compounds as identified by GC-MS.

关 键 词：超滤 酶解产物 美拉德反应 风味 

分 类 号：S886.9[农业科学—特种经济动物饲养]