摘要
利用菜籽蛋白水解液进行风味物质的衍生 ,对不同水解度条件下生成物进行了定量分析 ,结果表明 ,水解度越高 ,产生的挥发性风味物质的量和种类就越多 。
The flavor substances were derived from the hydrolysate of rapeseed protein with different degrees of hydrolysis and the derivants were analyzed quantitatively.The results indicated that the more the degree of hydrolysis of protein,the more the varieties and quantities of the products.The yield could be increased by high hydrolysis degree.
