pH与反应温度对鸡骨素酶解液MRPs品质特性的影响  

Characteristics of Maillard Reaction Products from Enzymatic Hydrolysate of Chicken Bone Extract as Influenced by pH and Temperature

作　　者：胡礼[1,2] 王金枝[1] 张春晖[1] 唐春红[2] 杜桂红 李侠[1] 李春红[1] 

机构地区：[1]中国农业科学院农产品加工研究所/农业部农产品加工重点实验室,北京100193 [2]重庆工商大学环境与生物工程学院,重庆400067 [3]鹤壁普乐泰生物科技有限公司,河南鹤壁456750

出　　处：《中国农业科学》2015年第18期3689-3700,共12页Scientia Agricultura Sinica

基　　金：国家自然科学基金(31401623);国家科技合作与交流专项(010S2012ZR0302);农业部"948"重点项目(2011G8)

摘　　要：【目的】了解p H与反应温度对以鸡骨素酶解液为原料的Maillard反应的影响,分析美拉德反应产物(Maillard reaction products,MRPs)理化特性、感官品质及抗氧化性之间的关系,为高品质鸡骨素衍生化产品的开发提供工艺参考。【方法】在设定反应条件(p H 5.0、7.0、9.0;95℃、105℃、115℃)下,探讨反应条件对MRPs紫外吸收率、褐变程度、多肽分布、风味变化、感官品质及抗氧化性等指标的影响,分析各指标之间的相关性,并评价不同反应条件下各处理组MRPs的综合品质。【结果】通过比较各组合反应体系MRPs的吸光度,发现p H值增大能显著提高Maillard初级反应速率,温度升高导致MRPs褐变程度加剧。各体系分子量为1 000—200 Da的多肽含量均占MRPs多肽总量的50%以上,且与感官评分呈显著正相关(r=0.772,P<0.05)。电子鼻(E-nose)与电子舌(E-tongue)风味特征主成分分析发现,各体系MRPs挥发性风味物质的生成易受温度影响,而滋味物质的生成易受p H影响。感官评价结果显示,随着p H增大,MRPs的感官评分减小,其中105℃、p H 5.0条件下制备的MRPs感官评分最高,比初始样品高57.32%。与p H 7.0、p H 9.0体系相比,p H 5.0条件下制备的MRPs还原力与ABTS+自由基清除能力均显著提高,而凝胶电泳结果显示MRPs对p BR322型超螺旋质粒DNA抗H2O2氧化损伤的保护能力与ABTS+清除能力呈显著正相关(r=0.689,P<0.05)。结合层次分析确定指标权重与"合理-满意度"计算,得出p H 5.0、105℃处理组MRPs综合品质得分最高,为0.92。【结论】在鸡骨素酶解液Maillard反应体系中,p H及反应温度均显著影响MRPs品质特性。在本试验范围内,p H 5.0、105℃条件下更有利于制备高品质鸡骨素酶解液MRPs,在感官评价、色泽及抗氧化性等综合品质上优于其他各组。[Objective] To obtain the desired flavor quality and antioxidant activity Maillard reaction products （MRPs） from enzymatic hydrolysate of chicken bone extract, the effects of controlled Maillard reaction parameters on those qualities were studied in this paper. [Method] Enzymatic hydrolysate of the chicken bone extract was sequentially added with 0.5% （w/w） xylose, cysteine hydrochloride, and thiamin to adjust pH values at pH 5, pH 7, and pH 9 with 6 mol.Ll NaOH, respectively, then reacted for 90 min in the Maillard reaction kettle at 95 ℃, 105 ℃, 115 ℃, respectively. Indicators including UV absorption rate, browning rate,reducing power, ABTS＋ radical scavenging activity were measured by UV-visible spectrophotometer. The MW distribution of peptides of different controlled reaction conditions were analyzed by gel permeation chromatography （GPC） with HPLC. Changes of flavor were observed by electronic nose and electronic tongue. The acceptability of MRPs flavor was determined by sensory evaluation. Changes of plasmid DNA damage protective effect of MRPs were analyzed by agarose gel electrophoresis. Correlation analysis between indexes of MRPs was also performed to establish possible linkages between controlled reaction condition and different parameters of MRPs in this study. [ Result ] The content of intermediate product increased with pH value. The higher the pH value was, the faster the primary reaction rate of Maillard was, while the degree of browning increased with temperature rose. The content of peptides of 1 000-200 Da in all the reaction systems accounted for more than 50% of the total peptides content, and was significantly correlated with sensory evaluation score （r=0.772, P〈0.05）. The contents ofpeptides of〉3 000 Da, 3 000-1 000 Da, and 〈200 Da were highly positive correlated with each other （P〈0.01）, and were all highly negatively correlated with the peptides of 1 000-200 Da （P〈0.01）. Principal component analysis （PCA） on the flavor of each MRPs indicated

关 键 词：鸡骨素酶解液 PH 温度 MAILLARD反应 风味品质 抗氧化性 

分 类 号：TS251.94[轻工技术与工程—农产品加工及贮藏工程]