摘要
利用碱性蛋白酶水解谷朊粉,得到一定水解时间的酶解粉作为Maillard反应生产香精基料的前体物质。氨基酸分析结果表明,随水解时间延长,水解物中总游离氨基酸的含量逐步增大,从37.71mg/100mL提高到78.15mg/100mL。酶解粉与葡萄糖反应后采用固相微萃取气质联用分析,通过谱库检索定性,共鉴定出87种肉香味成分,包括吡嗪类、呋喃类、含硫类、醛类、酮类,醇类、酚类等。实验结果表明,水解30min的谷朊粉酶解物参与的Maillard反应中,生成物的峰面积最小,种类最少,另外四组主要风味物质没有发生较大变化,只是强度会发生改变。水解180min的谷朊粉酶解物Maillard反应产物中杂环化合物含量最高。
Alcalase was used to hydrolyze gluten,and the hydrolysates with a certain DH （degree of hydrolysis） were used as flavor material. The results of amino acid analysis showed that the amount of free amino acid increased with the increase of hydrolysis time,from 37.71mg/100mL（30min） to 78.15mg/100mL（360min）. The flavor compounds obtained by Maillard reaction of gluten hydrolysates and glucose were analyzed by SPME- GC-MS. Based on library searching,87 flavors were identified including pyrazines,furans,sulfur compounds, aldehydes,ketones,alcohols and phenols etc. Peak area and types of the Maillard Reaction Products（MRPs） of 30min hydrolysed gluten were shown to be the least. In the other four groups,types of the main compounds changed slightly while the intensity changed more significantly. The content of heterocyclic compounds in the MRPs of 180min reached the highest level.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第8期161-165,178,共6页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2012BAD34B01)
江苏省自然科学基金项目(BK2011041)
