酶法水解鲢鱼蛋白及其水解液合成酱类香味料的研究

以内切酶和外切酶对鲢鱼蛋白进行了分步水解,得到较高水解度的水解蛋白,并以该水解物为原料,利用美拉德反应制取酱类香味料。结果表明,经酶解后的水解液能获得理想的酱类香味料,从而大大提高了水解动物蛋白的使用价值。

Silver carp protein was hydrolyzed by the combination of endo-peptidase and exopeptidase to obtain high DH hydrolysates, then generation of sauce flavor from the hydrolysates through Maillard reaction was studied. The results showed that the hydrolysates could successfully produce perfect sauce flavor, which greatly improved the value of HAP.