CAJ | 학술논문

针对采用胃蛋白酶酶解鸡骨制备多肽液，进而将其与还原糖进行美拉德反应产香制备鸡骨香精的研究。通过实验确定了胃蛋白酶酶解鸡骨最佳的工艺条件为∶用酶量（E／S）4500u／g，底物浓度9．5％，温度37℃，pH值1．8，酶解时间7h，此条件下，水解度为28．6％；确定最佳的美拉德反应条件为∶酶解液（多肽浓度为30％）与0?35g还原糖（乳糖∶葡萄糖为1∶2．75）在pH值8．7，温度85℃的条件下反应53min，制得的肉味香精基料最好，将基料与卤汁按4∶1的配比调香时制得的香精最好。
침대채용위단백매매해계골제비다태액，진이장기여환원당진행미랍덕반응산향제비계골향정적연구。통과실험학정료위단백매매해계골최가적공예조건위∶용매량（E／S）4500u／g，저물농도9．5％，온도37℃，pH치1．8，매해시간7h，차조건하，수해도위28．6％；학정최가적미랍덕반응조건위∶매해액（다태농도위30％）여0?35g환원당（유당∶포도당위1∶2．75）재pH치8．7，온도85℃적조건하반응53min，제득적육미향정기료최호，장기료여서즙안4∶1적배비조향시제득적향정최호。
Pepsin enzyme was used to hydrolyze chicken bone to prepare polypeptide, and then reac-ted with reducing sugar by Maillard reaction to produce chicken fragrance. The optimal process condition of pepsin enzyme hydrolyzed chicken bone was defined through experiment. The result showed that the en-zyme amount (E/S) 4500 u/g, substrate concentration 9. 5%, temperature 37℃, pH 1. 8 and time 7 h. Under this condition, the hydrolysis degree was 28. 6%. The optimum conditions of Maillard reaction were:enzyme solution ( polypeptide concentration 30%) reacted with reducing sugar 0 . 35 g ( including lactose:glucose of 1∶ 2. 75) for 53 min at 85 ℃ and pH 8. 7. Under this condition, the chicken fra-grance was the best. The best chicken fragrance was produced when the proportion of the base material and marinade was 4:1 .