初始pH值对鸡骨素酶解液Maillard反应产物的影响

Characteristics of Maillard Reaction Products From the Enzymatic Hydrolysate of the Chicken Bone Extract as Influenced by pH

以鸡骨素酶解液为原料,研究了不同初始p H值条件下,添加木糖、半胱氨酸及硫胺素制备的Maillard反应产物(MRPs,maillard reaction products)在热反应过程中的特性变化。研究表明,p H值差异引起各体系氨基酸和总糖初始含量及变化趋势差异,p H值5、7和9体系反应终点多肽含量分别为100.11、100.01、104.55 mg·m L-1;与其它2个体系相比,p H值9体系分子量为2.3、1.39k Da的峰消失,出现峰面积较大的2.95k Da峰和较小的1.04k Da峰,褐变程度为p H值7体系的1.7倍;随着p H值升高,不同体系的MRPs风味主成分存在一定差异,p H值7体系的有机硫化物电子鼻响应值约为其它两个体系的1.6倍,p H值9体系的氮氧化物响应值最大。不同初始p H值影响添加物的含量及状态,导致各体系Maillard反应历程不同,引起MRPs化学组分的差异。本研究为鸡骨素酶解液MRPs风味及功能组分生成机制的研究及鸡骨高值化衍生产品的开发提供一定理论参考。

The influence of different initial p H on the characteristics of Maillard reaction productions（ MRPs） with the thermal reaction was studied by using a system with the enzymatic hydrolysate of the chicken bone extract,xylose,cysteine and thiamin. The p H,the formation of intermediate products,browning,peptide content,total free amino acid and total sugar content were analyzed,and molecular weight distribution and volatile flavor composition were analyzed by qualitative analysis. The study found that the content of total free amino acid and total sugar were influenced differently by the initial p H in each system. The peptide content of the final product of p H 5,p H 7 and p H 9 systems were 100.11,100,01 and 104. 55 mg · m L- 1,respectively. There were not peaks of 2. 3,1. 39 k Da but 2. 95,1. 04 k Da in molecular weight distribution analysis of the MRPs of p H 9 systems compared with the other two systems,and the browning of p H 9 system was 1. 7 times that of p H 7 system. With the increasing of p H value,the volatile flavor compounds changed,the response value of sulphur- organic of p H 7 system was approximately 1. 6 times that of the other two systems,and the response value of nitrogen oxides of p H 9 system was maximum in each system. In conclusion,the influence of the initial p H on the Maillard reaction mechanism was different,it led to different changes of the chemical components of MRPs with the thermal reaction in each system.