不同温度下氧化猪脂和木糖对猪肉蛋白酶解液的热反应特性影响  

Effect of Oxidized Lard and Xylose on Thermal Reaction Properties of Hydrolyzed Pork Protein at Different Temperatures

作　　者：王天泽 肖群飞 杜文斌 王雅欣 谢建春[1] WANG Tianze;XIAO Qunfei;DU Wenbin;WANG Yaxin;XIE Jianchun(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Laboratory for Food Quality and Safety,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University(BTBU),Beijing 100048,China)

机构地区：[1]北京食品营养与人类健康高精尖创新中心食品质量与安全北京实验室北京市食品添加剂工程技术研究中心北京工商大学,北京100048

出　　处：《食品科学》2019年第2期32-39,共8页Food Science

基　　金：北京市自然科学基金面上项目(6172004);国家自然科学基金面上项目(31671895);"十三五"国家重点研发计划重点专项(2017YFD0400106);北京工商大学创新能力提升基本业务项目(PXM2018-014213-000033)

摘　　要：为了解以猪肉蛋白酶解液为原料通过热反应制备肉味香精的机理,设计"酶解液"、"酶解液+氧化猪脂"、"酶解液+木糖"、"酶解液+氧化猪脂+木糖"4个热反应体系,于120、130、140℃反应120?min,研究添加氧化猪脂和木糖对反应产物pH值、褐变、分子质量分布及滋味等特性影响。结果表明:对于最终反应产物的pH值下降量、294?nm及420?nm波长处吸光度、色度值发现,"酶解液+木糖"体系远大于"酶解液+氧化猪脂"体系,而"酶解液+氧化猪脂+木糖"体系最大。反应初期4个体系的420?nm波长处吸光度、色度值变化符合零级动力学方程,速率常数和活化能结果表明,"酶解液+木糖"体系反应最快,"酶解液+氧化猪脂+木糖"体系慢于"酶解液+木糖"体系,即氧化猪脂表现为对"木糖-酶解液"反应抑制。采用高效凝胶液相色谱测定滋味较佳反应产物的分子质量分布发现,与"酶解液"体系相比,"酶解液+木糖"体系小于1?kDa组分减少,而"酶解液+氧化猪脂"体系的分子质量分布变化不大。感官评价结果发现,"酶解液+木糖"体系鲜味、肉味增强,"酶解液+氧化猪脂"体系醇厚感、持续性增强,"酶解液+氧化猪脂+木糖"体系鲜味、肉味、醇厚感、持续性均增强。This study aimed to elucidate the mechanism for the preparation of meat flavorings by thermal reaction of hydrolyzed animal protein(HAP).Four thermal reaction systems,HAP alone,HAP plus oxidized lard(HAP-OL),HAP plus xylose(HAP-Xyl)and HAP plus both oxidized lard plus xylose(HAP-Xyl-OL),were reacted at 120,130 or 140℃for 120 min.The effect of adding oxidized lard and xylose on the pH,browning degree,molecular mass distribution and taste of reaction products was investigated.The results showed that the pH decline,absorbance at 294 and 420 nm,and chroma of the reaction products from HAP-Xyl were much higher than those of HAP-OL,and the values of these parameters were highest in the reaction products of HAP-Xyl-OL.The changes in absorbance at 420 nm and chroma at the early stage of reaction followed zero-order kinetics for all four reaction systems.The reaction rate constant and activation energy showed that HAP-Xyl reacted fastest and HAP-Xyl-OL reacted more slowly than HAP-Xyl,suggesting that the presence of OL inhibited the reaction of xylose with HAP.The molecular mass distribution of the reaction products with better taste was determined byhigh-performance gel chromatography(HPGC).It was shown that the addition of xylose decreased the fractions with molecular mass<1 kDa,while oxidized lard had little effect on the molecular mass distribution.Furthermore,sensory evaluation showed that the addition of xylose enhanced the umami and meaty taste,the addition of oxidized lard increased the kokumi,continuity and mouthfulness,and the addition of both oxidized lard and xylose increased the umami,meaty taste,kokumi,continuity and mouthfulness.

关 键 词：美拉德反应 滋味 木糖 氧化猪脂 动力学 猪肉酶解液 

分 类 号：TQ656.1[化学工程—精细化工]