牡蛎酶解液美拉德反应体系优化及产物营养评价  

Optimization of the Maillard Reaction Conditions of Enzymatic Hydrolysate of Oyster and Nutritional Evaluation of Maillard Reaction Products

作　　者：刘海梅[1] 安孝宇 陈静[1] 王静[1] 赵芹[1] 郭青君 车欣欣 崔云[1] LIU Haimei;AN Xiaoyu;CHEN Jing;WANG Jing;ZHAO Qin;GUO Qingjun;CHE Xinxin;CUI Yun(School of Food Engineering, Ludong University, Yantai 264025, China)

机构地区：[1]鲁东大学食品工程学院,山东烟台264025

出　　处：《食品科学》2017年第16期178-182,共5页Food Science

基　　金：山东省自然科学基金项目(ZR2014BP016;ZR2015PC002);山东省科技发展计划项目(2012YD07013)

摘　　要：以牡蛎酶解液为氨基来源,与葡萄糖发生美拉德反应,以感官评分和褐变程度为指标,优化美拉德反应的工艺条件,并通过氨基酸评分、化学评分、必需氨基酸指数(essential animo acids index,EAAI)评价美拉德反应产物的营养品质。结果表明,葡萄糖美拉德反应的最佳工艺参数为葡萄糖添加量8%、反应温度110℃、pH 7.5、反应时间90 min;美拉德反应产物中18种氨基酸齐全,必需氨基酸含量占总氨基酸含量的32.99%,EAAI为71.568,营养品质较高。鲜味氨基酸含量丰富,Glu含量最高。Oyster enzymatic hydrolysate and glucose were used to establish a Maillard reaction system.The reaction conditions were optimized based on sensory evaluation and browning degree,and the nutritional quality of Maillard reaction products was evaluated by amino acid score(AAS),chemical score(CS),and essential animo acids index(EAAI).The optimal reaction parameters were determined as follows:glucose concentration,8%;temperature,110℃;pH value,7.5;andreaction time,90min.In the Maillard reaction products,18amino acids were detected with essential amino acids(EAAs)accounting for32.99%of the total amino acids.EAA index(EAAI)was71.568indicating high nutritional quality.Umami amino acids,especially glutamic acid,were abundant.

关 键 词：牡蛎酶解液 美拉德反应 葡萄糖 营养评价 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]