美拉德反应改善兰茂牛肝菌酶解液风味  

Flavor Improvement of Lanmaoa asiatica Enzymatic Hydrolysate by Maillard Reaction

作　　者：杨宁 张微思[2] 罗晓莉[2] 周锫 何容[2] 吴素蕊 张沙沙[2] YANG Ning;ZHANG Weisi;LUO Xiaoli;ZHOU Pei;HE Rong;WU Surui;ZHANG Shasha(Yunnan Academy of Edible Fungi Industry Development,Kunming 650221,Yunnan,China;Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives,Kunming 650221,Yunnan,China)

机构地区：[1]云南省食用菌产业发展研究院,云南昆明650221 [2]中华全国供销合作总社昆明食用菌研究所,云南昆明650221

出　　处：《食品研究与开发》2023年第21期76-83,共8页Food Research and Development

基　　金：云南省重大科技专项计划项目(202002AE320003-04)。

摘　　要：兰茂牛肝菌残次菇经酶解得到的酶解液有苦、涩等不良味道且兰茂牛肝菌特征风味不突出。为提高兰茂牛肝菌特征风味、减少不良味道。该文通过外源添加果糖及L-谷氨酸发生美拉德反应对其风味进行改善。以褐变度A420 nm和低分子量香味中间体物质含量A280 nm为评价指标筛选反应参数并通过响应面优化反应条件。研究表明:美拉德反应条件为果糖添加量10.00%,L-谷氨酸添加量1.50%,反应时间80 min,反应温度120℃,初始pH8.0。经美拉德反应后,氨基酸总量为20.29 mg/g,其中鲜味氨基酸含量增加,其他呈味氨基酸含量较少。鲜味氨基酸谷氨酸的味觉活性值(taste activity value,TAV)为50.90,是美拉德反应产物鲜味的主要来源。说明美拉德反应可以增加鲜味、减少苦涩味,改善兰茂牛肝菌酶解液的风味。Lanmaoa asiatica enzymatic hydrolysate has a characteristic flavor that is not prominent and an unpleasant bitter and astringent taste.In this study,enhancing the characteristic flavor and reducing the undesirable taste of L.asiatica was accomplished by the exogenous addition of fructose and L-glutamic acid via the Maillard reaction.The reaction parameters were screened with the browning degree A420 nmand the content of low molecular weight aroma intermediates A280 nm.Subsequently,the reaction conditions were optimized by response surface methodology.The optimized Maillard reaction conditions comprised 10.00% added fructose,1.50% added L-glutamic acid,80 min reaction time,reaction temperature of 120 ℃,and initial pH8.0.After the Maillard reaction,the total amount of amino acids was 20.29 mg/g,with an increased content of umami amino acids and decreased content of other flavor amino acids,such as those contributing to bitterness.The umami amino acid glutamic acid displayed a taste activity value of 50.90 and was the primary source of umami.The findings indicate that the Maillard reaction can increase umami taste,reduce bitterness and astringency,and could improve the flavor of the enzymatic hydrolysate of L.asiatica.

关 键 词：兰茂牛肝菌 酶解液 美拉德反应 氨基酸 风味 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]