畜禽副产物蛋白质及其水解物的美拉德反应在食品加工中的应用

Application of Maillard reaction of livestock by-product protein and hydrolysate in food processing

畜禽副产物产量大,蛋白质等营养物质含量高,但利用率低,应用范围有限,造成资源的浪费。我国畜禽加工副产物附加值较低,如果能够提高畜禽副产物的利用率,不但可充分利用现有资源,还可减少环境污染。本文以阐述畜禽副产物蛋白质的研究情况为主,围绕副产物蛋白质的水解、产物的生物活性以及其进行美拉德反应后产物在食品加工工业的应用概况进行综述,为提高畜禽副产物蛋白的利用率,拓宽其应用范围,加强畜禽副产物蛋白质及水解物的深加工利用、新产品开发提供理论依据。

Livestock by-products have a large yield and high content of nutrients such as protein, however, the utilization rate is low and the application scope is limited, resulting in waste of resources.China’s livestock and poultry processing by-products have low added value.If the utilization rate of livestock and poultry by-products can be improved, not only the existing resources can be fully utilized, but also environmental pollution can be reduced.This paper mainly discussed the research status on the protein of livestock and poultry by-products, reviewed the hydrolysis of the by-product protein, the biological activity of the product and the application of the product after the Maillard reaction in the food processing industry, in order to provide theoretical basis for improving the utilization rate of protein by products of livestock and poultry, broadening its application range, and strengthening the deep processing and utilization of protein and hydrolysates by products of livestock and poultry and the development of new products.