花生粕水解液及其美拉德产物的风味与氨基酸分析

Preparation of peanut meal hydrolysate of Maillard reaction products and its amino acid analysis

文章以花生粕为原材料,通过挤压膨化、发酵和酶解双分解复合技术制备花生粕水解液,优化水解液-木糖发生美拉德反应条件,分析美拉德反应产物(Maillard reaction products,MRPs)的特性及氨基酸构成,并以感官评价和褐变程度为指标,探究美拉德反应时间、反应温度、p H值和木糖添加量对美拉德产物品质的影响.研究结果表明,花生粕通过发酵-酶解双分解技术所得水解液与木糖在反应条件温度115℃、反应时间35min、p H值7.0、木糖添加量1.0%时,制备的美拉德反应产物风味最佳.得到的美拉德反应产物进行氨基酸分析,在反应中蛋氨酸、亮氨酸和谷氨酰胺的反应活性较高.

In this paper,peanut meal hydrolysate were developed by extruding expansion,fermentation and enzymatic hydrolysis method to generate the Maillard reaction with xylose.The experimental parameters on formation of Maillard reaction between peanut meal hydrolysate and xylose were optimized,i.e.the dosage of xylose,reaction time,temperature and as well as pH.The amino acid compositions and characteristics,including sensory evaluation and browning index from Maillard reaction products(MRPs)were studied to further explore its properties.The results indicated that the MRPs formed by peanut meal hydrolysate using fermentation enzyme hydrolysis method exhibited better flavor at those optimized conditions,i.e.the temperature of 115°C,reaction time of 35 min,pH=7 and 1.0%xylose).Simultaneously,the amino acid compositions displayed that the activity of methionine,leucine and glutamine from MRPs were higher.