美拉德反应改性提高浒苔蛋白酶解液品质研究
首发时间:2016-01-18
摘要:以浒苔蛋白酶解液为反应液,基于单因素试验结果,以浒苔蛋白酶解液美拉德反应产物(MRPs)的还原力及其感官评价为指标,通过正交试验优化浒苔蛋白酶解液美拉德反应关键工艺参数。结果表明,适合于浒苔蛋白酶解液美拉德反应的还原糖为木糖,当以反应温度为110 ℃,反应时间为115 min,反应液pH为6.0,木糖添加量6.0%(w/v)为优化条件组合进行反应时,所得浒苔蛋白酶解液MRPs的还原力从0.788提高至2.523,比浒苔蛋白酶解原液提高了3.0倍。感官评价值为87.91分,浒苔蛋白酶解液MRPs的色泽呈诱人的黄棕色,香味愉悦,带有淡淡的海鲜味。
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Study on Maillard Reaction Modification to Improve The Quality of Enteromorpha Protein Hydrolysate
Abstract:In this article,the enteromorpha protein hydrolysate was used as test material,the reducing capacity and sensory quality of the enteromorpha protein hydrolysate's Maillard reaction products(MRPs) was taken as assessment index,the critical process parameter of Maillard reaction was optimized by single factor experiment and L9(34) orthogonal test. The results showed that,the proper sugar for Maillard reaction of the enteromorpha protein hydrolysate was xylose,and under the optimal reaction conditions (115 ℃,115 min,pH6.0,xylose 6.0%),the reducing power of the enteromorpha protein hydrolysate 's MRPs was increased from 0.788 to 2.523 with 3 times as high as the enteromorpha protein hydrolysate.The sensory quality's point is 87.91.Besides,the enteromorpha protein hydrolysate's MRPs shows attractive yellow-brown color with a hint of pleasant sea food flavor.
Keywords: Maillard reaction;modification;improve;antioxidant properties;sensory quality
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