基于大豆粕酶解物美拉德反应制备咸味香精的研究  

Research on Savory Flavoring Prepared by Maillard Reaction Based on Soybean Meal Hydrolysate

作　　者：郑家伦 李晨[1] 陆利霞[1] 熊晓辉[1] ZHENG Jia-lun LIChen LU Li-xia XIONG Xiao-hui(College of Food Science and Light Industry, Nanjing Tech University, Nanjing 201611, China)

机构地区：[1]南京工业大学食品与轻工学院,南京201611

出　　处：《中国调味品》2017年第10期4-10,共7页China Condiment

基　　金：江苏省自然科学基金青年基金项目(BK20150950);国家自然科学基金青年科学基金项目(31501529)

摘　　要：实验以大豆粕为原料,通过酶解进而利用美拉德反应制备咸味香精。研究了碱性蛋白酶和复合植物水解酶Viscozyme L的添加顺序对酶解液性质的影响。利用HPLC和GC-MS对产物的氨基酸组分及香气成分进行分析。结果表明:先添加底物浓度10%的碱性蛋白酶,再添加底物浓度15%的复合植物水解酶Viscozyme L的酶解效果最佳,此时酶解液水解度是11.64%,还原糖含量为0.674mg/mL,氨基氮含量为1.553 mg/mL,游离氨基酸总量达到1433.14 mg/g。从美拉德反应液中检测出癸醛、2-癸酮、2-己基呋喃等挥发性化合物物质,它们对肉香味的生成具有重要的作用。The soybean meal is used as raw material to prepare savory flavoring by enzymolysis and Maillard reaction. The effects of alkaline protease and complex photolytic enzyme Viscozyme L on the property of enzymatic hydrolysate are investigated. The amino acid composition and aroma components of the product are analyzed by HPLC and GC-MS. The results show that the enzymolysis efficiency of Viscozyme L is the best when the concentration of alkaline protease is 10% and the concentration of substrate is 15;. The hydrolysis degree of enzymatic hydrolysate is 11.64%, the content of reducing sugar is 0. 674 mg/mL, the content of amino nitrogen is 1. 553 mg/mL, and the total amount of free amino acid is 1433. 14 mg/g. Volatile compounds such as decanal, 2-decanone and 2-hexylfuran are detected from Maillard reaction liquid, and they have an important effect on meat flavor formation.

关 键 词：大豆粕 酶解液 美拉德反应 

分 类 号：TS264.3[轻工技术与工程—发酵工程]