摘要
以我国大宗低值鱼为主原料,通过复合蛋白酶深度水解、美拉德反应制备不同香型的热反应香精。研究表明,复合蛋白酶深度酶解使低值鱼蛋白质利用率达到88%,氨基酸转化率达到60%,酶解液中游离氨基酸含量达到0.71g/100mL,低值鱼酶解液具有突出的鲜味。以低值鱼酶解液为原料,通过美拉德反应可制备各种不同香型的热反应香精。美拉德反应对酶解液的鲜味影响不大。
Different flavor were synthesized by extensive hydrolysis of low-valued fish protein, followed by maillard reaction. The condition under this study resulted in 88% of protein recovery and 60% of degree of hydrolysis. Low-valued hydrolysate contained 0.71g/100mL free amino acids. Different flavor essence was synthesis through Maillard reaction. Maillard reaction has no detectable effect on taste of low-valued hydrolysates.
出处
《食品科技》
CAS
北大核心
2006年第9期148-151,共4页
Food Science and Technology
基金
广东省科技计划项目(No.2003B21304
No.2005A20301001)
关键词
酶解
低值鱼
热反应香精
enzymatic hydrolysis
low-valued fish
flavor essence
