食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
4期
103-105
,共3页
植物水解蛋白(HVP)%香精%水解%美拉德反应
植物水解蛋白(HVP)%香精%水解%美拉德反應
식물수해단백(HVP)%향정%수해%미랍덕반응
hydrolyzed soybean protein%flavor%hydrolysis%Maillard reaction
以大豆为原料,通过酸解法制备植物水解蛋白(HVP),以HVP为原料通过美拉德反应制取肉味香精.通过正交试验获得酸解大豆蛋白的最佳反应条件为水解时间7h、浓硫酸体积分数25%、固液比1:7(g/mL),此时蛋白水解度(DH)达65.26%.在此基础上研究美拉德反应的最佳工艺条件,正交试验结果表明:pH7.0、D-木糖添加量0.4g/mL、L-半胱氨酸盐酸盐添加量为0.05g/mL时,获得的产物香味持久、浓郁.
以大豆為原料,通過痠解法製備植物水解蛋白(HVP),以HVP為原料通過美拉德反應製取肉味香精.通過正交試驗穫得痠解大豆蛋白的最佳反應條件為水解時間7h、濃硫痠體積分數25%、固液比1:7(g/mL),此時蛋白水解度(DH)達65.26%.在此基礎上研究美拉德反應的最佳工藝條件,正交試驗結果錶明:pH7.0、D-木糖添加量0.4g/mL、L-半胱氨痠鹽痠鹽添加量為0.05g/mL時,穫得的產物香味持久、濃鬱.
이대두위원료,통과산해법제비식물수해단백(HVP),이HVP위원료통과미랍덕반응제취육미향정.통과정교시험획득산해대두단백적최가반응조건위수해시간7h、농류산체적분수25%、고액비1:7(g/mL),차시단백수해도(DH)체65.26%.재차기출상연구미랍덕반응적최가공예조건,정교시험결과표명:pH7.0、D-목당첨가량0.4g/mL、L-반광안산염산염첨가량위0.05g/mL시,획득적산물향미지구、농욱.
To provide a main reactant for the formation of meat flavor in the Millard reaction,soybean was used as the raw material to prepare hydrolyzed vegetable protein(HVP)by acid hydrolysis.The optimal HVP preparation process and Millard reaction were both investigated using orthogonal array design.Results showed that the optimal technological parameters for soybean protein hydrolysis were as follows:sulfuric acid concentration 25%(V/V),solid/liquid ratio 1:7(g/mL),and hydrolysis time 7 h,and the degree of hydrolysis(DID obtained using the above hydrolysis process reached up to 65.26%.The optimum Maillard reaction conditions were as follows:pH 7.0,D-xylose amount 0.4 g/mL,and L-cysteine hydrochloride amount 0.05 g/mL.
