脂肪酶预处理及鸡油添加对蚕蛹呈味基料风味的影响  

Effects of Lipase Pretreatment and Chicken Oil on the Flavor of Silkworm Chrysalis

作　　者：陈政 穆利霞[2] 廖森泰[2] 邹宇晓[2] CHEN Zheng1,2 ,MU Li-xia2,LIAO Sen-tai2 , ZOU Yu-xiao2(1.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China ; 2.Sericuhural and Agri- Food Research Institute, Guangdong Academy of Agriculture Seiences, Guangzhou 510610, China)

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]广东省农业科学院蚕业与农产品加工研究所,广东广州510610

出　　处：《食品工业科技》2018年第19期52-58,共7页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系建设专项(CARS-18-ZJ0503)

摘　　要：分别以桑蚕蛹和柞蚕蛹为原料,采用脂肪酶预处理、添加鸡油两种方式对原料进行处理,研究不同处理对蚕蛹酶解产物的水解度、氨基酸、感官风味等指标的影响。结果表明:桑蚕蛹与柞蚕蛹的脂肪酶预处理和鸡油的添加均能显著提高呈味肽的风味(p <0.05),脂肪酶处理组与对照组相比,在组织形态和滋味方面存在显著性优势(p <0.05),鸡油添加组与对照组相比,在滋味方面存在显著性优势(p <0.05)。其中柞蚕蛹加脂肪酶酶解,再加鸡油进行美拉德反应后的产物风味最好,评分为81.8,酶解液水解度及鲜甜味氨基酸占总氨基酸的比例均为最高,分别为26.21%和45.58%。结果表明,脂肪酶预处理和鸡油的添加两者共同作用,能显著提高蚕蛹呈味基料的风味(p <0.05)。The effects of different treatments including lipase pretreatment and chicken oil on the enzymatic hydrolysate of silkworm pupa and oak silkworm were studied. The degree of hydrolysis,amino acid and sensory flavor were detected. The experiment found that both the silkworm pupa and tussah pupa,lipase pretreatment and the addition of chicken oil can significantly improve the flavor of the taste peptide（ p〈0.05）,the specific performance of the lipase treatment group compared with the control group,there was a significant advantage in terms of taste and taste（ p〈0.05）,and there was a significant advantage in terms of taste in the chicken oil-added group compared with the control group（ p〈0.05）.Among them,tussah cocoon plus lipase enzymolysis and chicken oil for Maillard reaction had the best flavor,with a score of 81.8. The hydrolysis degree of enzymatic hydrolysate and the ratio of fresh sweet amino acids to total amino acids were the highest 26.21% and45.58%. The results showed that the combination of lipase pretreatment and chicken oil could significantly increase the flavor of silkworm pupa flavor base（ p〈0.05）.

关 键 词：蚕蛹 脂肪酶 鸡油 水解度 风味分析 

分 类 号：TS251.5[轻工技术与工程—农产品加工及贮藏工程]