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作 者:李佳怡 赵翠莉 黄佑倩 李扬 黄坭 杨华 LI Jia-yi;ZHAO Cui-li;HUANG You-qian;LI Yang;HUANG Ni;YANG Hua
机构地区:[1]天津农学院动物科学与动物医学学院天津市农业动物繁育与健康养殖重点实验室,天津300384 [2]天津大成前瞻生物科技研发有限公司,天津301800 [3]和田职业技术学院,新疆和田848000
出 处:《饲料研究》2022年第2期70-74,共5页Feed Research
基 金:国家级大学生创新创业训练计划项目(项目编号:201910061021);天津市“131”创新型人才团队建设项目(项目编号:20180318);天津市科技重大专项与工程项目(项目编号:18ZXBFNC00310)。
摘 要:试验旨在开发一款适用于干犬粮的诱食剂,研究犬类诱食剂中酶解反应与美拉德反应的最佳条件。试验选用鸡胸肉、鸡心、鸡肝为主要原料,采用木瓜蛋白酶进行水解,在酶解液中添加木糖和L-半胱氨酸,利用美拉德反应产物制备适合犬类的诱食剂。采用单因素和正交试验,以水解度为考核指标,研究水解反应过程;通过感官评价及动物试验探索最佳美拉德反应条件。结果显示,鸡胸肉、鸡心、鸡肝的最佳比例为1∶2∶1,液料比为5 mL/g,木瓜蛋白酶的最佳水解温度为50℃,添加1.2%木瓜蛋白酶,pH值7.5,水解时间为4 h,该条件下的诱食剂香味纯正。研究表明,每100 mL的酶解液中添加2%木糖、0.5%L-半胱氨酸,在pH值7.0条件下100℃反应60 min,加工的诱食剂品质最佳。The experiment was to develop a bait attractant for dry dog food, to study the optimal conditions of enzymatic hydrolysis and Maillard reaction in canine bait attractants. In the experiment, chicken breast, chicken heart and chicken liver were used as the main raw materials, and papain was used for hydrolysis, adding xylose and L-cysteine to enzymatic hydrolysis solution, using Maillard reaction product to prepare a food attractant suitable for canine pets. Single factor and orthogonal experiments were used to study the hydrolysis reaction process with the degree of hydrolysis as the evaluation index. The optimal Maillard reaction conditions were explored through sensory evaluation and animal experiments. The results showed that the optimal ratio of chicken breast, chicken heart and chicken liver was 1∶ 2∶ 1, the liquid-tomaterial ratio was 5 mL/g, the optimal hydrolysis temperature of papain was 50 ℃, 1.2% papain was added, pH value was7.5, the hydrolysis time was 4 h, and the phagocytosis under the condition had a pure fragrance. The study indicates that adding 2% xylose and 0.5% L-cysteine to 100 mL enzymolysis solution and reacting at 100 ℃ for 60 min at pH 7.0, the quality of food attractant is the best.
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