鸡肉蛋白酶解物制备天然调味基料的研究

以复合风味蛋白酶酶解的鸡肉蛋白水解液为反应基液,添加L-半胱氨酸、木糖,利用微波下的美拉德反应制备鸡肉味调味基料,结果表明:2.0%～2.5%木糖、0.10%L-半胱氨酸、pH7.5、1200W微波加热功率条件下反应4min可以得到具有最佳风味的调味基料。

Chicken flavor seasoning was prepared by Maillard reaction using the hydrolysates of chicken protein. The flavorzyme was used to hydrolyze the chicken proteins. The results indicated that the optimal flavor of seasoning could be obtained by adding 2.0% - 2.5% of xylose , 0.10% of L-cysteine at pHT. 5 and 1200W of microwave energy treated for 4min.