利用马铃薯蛋白的酶水解物制备肉味香精的研究

Study on the preparation of meat flavor using enzymatic hydrolyzate of potato protein

以马铃薯蛋白为底物,用胰蛋白酶进行水解,得到酶解底物。优化的水解条件是:pH8.0,水解时间2 h,温度55℃,酶用量650 U/g。水解物在封闭条件下热反应衍生风味,结果表明在温度120℃,时间60 min,pH7.0,L-半胱氨酸盐酸盐和木糖添加量分别为0.8%和15%条件下,合成的风味物质香味浓郁,所得香气具有烤牛肉特征香味。

In this paper experiments were designed to hydrolyze the potato protein using trypsin, which is suitable for the purpose. The results showed that the optimal hydrolysis conditions were., pH8.0, hydrolysis time 2 h, temperature 55℃, enzyme amount 650 U/g. The prepared hydrolyzate was subject to thermal treatment in sealed reactors for deriving flavor, and the optimal synthesis conditions were obtained, temperature 120℃, pH 7.0, cysteine muriate amount 0.8% and xylose amount 15% for 60 min. The synthesized flavor had the smell of roasted beef.