螺蛳蛋白酶解液美拉德反应的研究

Study on Maillard Reaction of Snail Protein Hydrolysate

以螺蛳蛋白酶解液为原料,研究通过美拉德反应提高调味料产品色香味的生物技术。在单因素实验的基础上进行响应面优化实验,结果表明,感官评价值最大为8.53分,此时螺蛳蛋白酶解液美拉德反应的最佳条件为反应时间1.5h、反应pH 6.5、葡萄糖添加量1.56%、反应温度117℃。

The hydrolysate of snail protein was used as raw material,the biological technology of improving flavor and color of seasoning products by Maillard reaction was studied.On the basis of single factor experiments,response surface optimization experiments were conducted.The results showed that the maximum sensory evaluation value was 8.53.At this time,the best condition was:Maillard reaction time is 1.5 hours,the pH value is 6.5,the amount of glucose added is 1.56%,and the temperature of Maillard reaction is 117℃.