不同多糖对鸡肝酶解液美拉德反应的影响及其产物应用  

Effects of different polysaccharides on Maillard reaction of chicken liver enzymatic hydrolysate and its application

作　　者：王晴 蔡皓雯 陆信曜 诸葛斌 宗红 WANG Qing;CAI Haowen;LU Xinyao;ZHUGE Bin;ZONG Hong(Industrial Microbiology Research Center,Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学工业生物技术教育部重点实验室,工业微生物研究中心,江苏无锡214122

出　　处：《食品与发酵工业》2024年第1期112-119,I0001-I0003,共11页Food and Fermentation Industries

摘　　要：该文研究了不同多糖对鸡肝酶解液美拉德反应产物风味及抗氧化性的影响并进行了应用探索。结果表明,与不添加多糖相比,平菇多糖(flat mushroom polysaccharides,FMP)与鸡肝酶解液的美拉德反应产物(FMP,chicken liver protease hydrolysate Maillard reaction products,CLPHM-FMP)在420 nm和294 nm处的吸光值分别提高了67%和20%,亮度值L^(*)降低显著,FMP可促进中间产物和褐变产物的形成;傅里叶红外光谱结果显示FMP的添加有助于反应中氨基消耗,且其多羟基糖链与鸡肝酶解液结合程度最高;通过GC-MS分析发现,CLPHM-FMP中醇类和杂环类化合物含量分别提高了166.71%和53.37%,醛类化合物含量下降了73.12%,FMP减弱了美拉德反应产物(Maillard reaction products,MRPs)的腥味,增强其烘烤香味,对肉味形成具有重要贡献作用。FMP可以提高其MRPs的Fe^(3+)还原能力、DPPH自由基清除率和·OH清除率,分别提高了38%、39%和23%。对素鸡的物性分析结果显示,CLPHM-FMP的添加可有效保持素鸡的质构性能,且其中烃类、醇类和杂环类化合物含量分别提升了52%、22%和38%,有助于素鸡肉香味的形成。综上所述,FMP有利于鸡肝酶解液美拉德反应产物风味的形成及其抗氧化功能的提升,在风味食品中具有良好的应用前景。Effects of polysaccharides on the flavor and antioxidant properties of the Maillard reaction products(MRPs)of chicken liver enzymatic hydrolysate was studied and the MRPs applications was investigated.Compared to MRPs with no polysaccharide,the absorbance values of MRPs of plat mushroom polysaccharide and chicken liver enzymatic hydrolysate(CLPHM-FMP)at 420 nm and 294 nm were increased by 67% and 20%,and the brightness value L*was significantly reduced indicating that flat mushroom polysaccharides(FMP)could promote the formation of intermediate products and browning products.FT-IR results showed that the addition of FMP contributed to the consumption of amino groups in the reaction and that its polyhydroxylated sugar chains bound to the enzymatic hydrolysate of chicken liver to the highest extent.It was found that the content of alcohols and heterocyclic compounds in CLPHM-FMP increased by 166.71%and 53.37%respectively,and the content of aldehydes decreased by 73.12% by GC-MS analysis.FMP weakened the fishy smell of MRPs,enhanced their baking flavor,and played an important role in the formation of meat flavor.FMP increased the Fe 3+reduction capacity,DPPH radical scavenging and·OH scavenging of its MRPs by 38%,39%,and 23%,respectively.The addition of CLPHM-FMP could effectively maintain the textural properties of Suji(bean product),and the contents of hydrocarbons,alcohols,and heterocyclic compounds were increased by 52%,22% and 38% respectively,which contributed to the meat flavor formation of Suji.In conclusion,the FMP is beneficial to the flavor formation of chicken liver enzymatic hydrolysate and its antioxidant function,and has good prospects for application in flavored foods.

关 键 词：鸡肝 美拉德反应产物 平菇多糖 杂环类化合物 肉香味 抗氧化性 

分 类 号：TS201.2[轻工技术与工程—食品科学]