鱿鱼加工副产物酶解液美拉德反应工艺优化

Optimization of Maillard Reaction Process for Enzymatic Hydrolyzate of Squid Processing By-products

鱿鱼加工过程中会产生20%左右的副产物,其中富含蛋白质、氨基酸等多种营养成分和呈味成分。本研究采用双酶酶解工艺制备了鱿鱼加工副产物酶解液,以感官评分为指标,通过单因素和正交试验优化了鱿鱼加工副产物酶解液与大豆多糖-葡萄糖美拉德反应工艺。实验结果表明:在pH值8.0、温度110℃、葡萄糖-多糖添加量4%(ω(葡萄糖)∶ω(大豆多糖)=3∶1)、时间60 min的条件下,酶解液的感官评分值最高,反应产物具有明显的鱿鱼香气,口味鲜美。电子舌结果显示,美拉德处理前后的酶解液风味变化明显,表明美拉德反应可以改善酶解液的味道。本研究为鱿鱼加工副产物的综合利用和水产调味料的开发提供了思路。

By-products from squid processing accounts for about 20%,which abounds with protein,amino acids and other nutrients and flavor components.In this study,a dual-enzyme enzymatic hydrolysis process was utilized to prepare the enzymatic hydrolyzate of squid processing by-products.Using sensory scores as indicators,the Maillard reaction process of the enzymatic hydrolyzate of squid processing by-products and soybean polysaccharide-glucose were optimized through single factor and orthogonal experiments.The result shows that the sensory score of the enzymatic hydrolyzate approaches the highest,and the product of experimental reaction presents an obvious squid aroma and tastes delicious at the conditions of pH 8.0,temperature 110℃,4%(ω(glucose)∶ω(soybean polysaccharide)=3∶1)of glucose-polysaccharide addition amount,and 60 minutes of reaction times.The results of the electronic tongue showed that there was significant difference between enzymatic hydrolysate and Maillard reaction products,and that Maillard reaction can improve the flavour of enzymatic hydrolysate.This study provides ideas for the comprehensive utilization of squid processing by-products and the development of aquatic seasonings.