基于鲶鱼头和鱼排制备鱼味美拉德反应物微胶囊热稳定性的研究

Thermal Stability of Fish Flavored Maillard Reactant Microcapsules Based on Catfish Head and Fish Steak

以鲶鱼头和鱼排为基料,经过高压浸提、酶解、发酵、美拉德反应得到美拉德反应产物(Maillard Reaction products,MRPs),并采用微胶囊包埋技术制备微胶囊粉剂。为了研究MRPs的微胶囊粉剂热稳定性,将MRPs(A样品)和微胶囊粉剂(B样品)配制成溶液,分别在90、121、160℃下加热20 min,各样品依次记为A1、A2、A3和B1、B2、B3样品。对各组样品进行电子鼻、固相微萃取/GC-MS和差示扫描量热仪(DSC)分析。电子鼻PCA分析结果,从主成分1上看,MRPs的A样品(未经热处理)与其经过热处理后的样品A1、A2、A3之间的距离较大,而B样品与B1、B2、B3之间的距离较小;GC-MS分析,A样品和B样品经不同热处理会降低MRPs中的挥发性风味物质种类,且受热温度越高,这种降低的趋势越明显,但经过微胶囊包埋的样品B,其挥发性风味物质的种类和相对质量浓度均明显高于A样品;DSC分析结果表明,MRPs经过微胶囊包埋后,出现明显吸热峰时的温度比MRPs时的温度提高了40℃,可有效地扩宽MRPs的释放温度。综上所述,MRPs经微胶囊包埋技术处理后,对热的稳定性明显提高。

Catfish head/fish fillet was used as the base material,and Maillard reaction products(MRPs)were obtained through high-pressure extraction,enzymatic hydrolysis,fermentation,and Maillard reaction,and microcapsule embedding technology was used to prepare micro capsule powder.In order to study the thermal stability of the microcapsule powder of MRPs,MRPs(sample A)and microcapsule powder(sample B)were prepared into solutions and heated at 90,121,and 160°C for 20 minutes.Each sample was recorded as A1,A2,A3 and B1,B2,B3 samples.The samples of each group were analyzed by electronic nose,solid phase microextraction/GC-MS and differential scanning calorimeter(DSC).According to the PCA analysis results of the electronic nose,from the main component 1,the distance between the A sample of MRPs(not heat-treated)and the heat-treated samples A1,A2,A3 were relatively large,while the distance between sample B and B1,B2 and B3 was small.GC-MS analysis showed that the different heat treatments of A sample and B sample would reduce the types of volatile flavor substances in MRPs,and the higher the heating temperature,the more obvious this reduction trend,but after microcapsule embedding in sample B,the type and relative mass concentration of volatile flavor substances were significantly higher than that of sample A.According to DSC analysis,after MRPs was embedded in microcapsules,the temperature at which an obvious endothermic peak appears was 40℃higher than that of MRPs,could effectively broaden the release temperature of MRPs.In summary,after MRPs was processed by microcapsule embedding technology,the thermal stability was significantly improved.