| 美拉德反应用于牡蛎酶解液脱腥的研究 |
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| 引用本文： | 张洁,董士远,郭晓伟,曾名湧.美拉德反应用于牡蛎酶解液脱腥的研究[J].食品工业科技,2009,30(11). |
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| 作者姓名： | 张洁 董士远 郭晓伟 曾名湧 |
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| 基金项目： | 广东省教育部产学研结合项目 |
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| 摘 要： | 研究了美拉德反应脱除牡蛎酶解液腥味的最佳工艺参数,并分析了美拉德反应产物的游离氨基酸组成.结果表明,美拉德反应的最佳条件为:温度100℃,时间30min,pH7.5,原料配比1:1.最佳工艺条件下的美拉德反应产物中必需氨基酸含量和风味氨基酸含量分别占49.88%和32.62%.经过关拉德反应后,酶解液达到了很好的脱腥效果.
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| 关 键 词： | 酶解 美拉德反应 游离氨基酸 脱腥 |
Study on deodourization of the hydrolysate of oysters by Maillard reaction |
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| ZHANG Jie,DONG Shi-yuan,GUO Xiao-wei,ZENG Ming-yong.Study on deodourization of the hydrolysate of oysters by Maillard reaction[J].Science and Technology of Food Industry,2009,30(11). |
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| Authors: | ZHANG Jie DONG Shi-yuan GUO Xiao-wei ZENG Ming-yong |
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| Abstract: | The optimal technology parameters of Maillard reaction used in deodourization of the hydrolysate of oysters were obtained in this paper.Free amino acid composition of Maillard reaction products was also analyzed. The optimal conditions of Maillard reaction was concluded that temperature 100℃, reaction time 30min, reaction pH 7.5 and the proportion of reducing sugars to L-lysine was 1:1.The essential amino acid content and the flavour amino acid content of the optimum Maillard reaction products were 49.88％ and 32.62％ .The effect of deodourization was good. |
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| Keywords: | enzymatic hydrolysis Maillard reaction free amino acid deodourization |
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