菜籽蛋白酶水解产物衍生风味物质的研究 Ⅰ.反应条件对风味衍生物的影响

STUDY ON THE GENERATION OF FLAVOR SUBSTANCES FROM ENZYME-HYDROLYZED RAPESEED PROTEIN Ⅰ.The Effect of Processing Conditions on the Volatile Products

利用菜籽蛋白的水解液进行热反应,对不同pH和温度反应条件下反应产物中挥发性产物种类和含量进行了分析.结果表明,反应温度和pH对风味物质的产生有很大影响,特别是pH对产生的风味物质的影响比较复杂.温度和pH不但影响反应产物的种类,而且对产物量也有很大影响.通过感官分析得出结论,在较低的pH时产生较好的类肉风味,在较高的pH和较高的温度下产物则带有焦糊味,在160℃、pH4的条件下产生的风味无论在质还是量上都是较好的.

The effect of processing conditions on the volatile products generated from the thermal reaction of rapeseed protein hydrolysates and other additives was studied in this researchThe results indicated that temperature and pH had important effect on flavor substancesIn addition,pH's effect was more complex than temperatureTemperature and pH influenced not only the variety but the amount of productsThe most favored products were generated at lower pH and products with burnt odor were produced at higher pH and temperatureIn this study, the best flavor was generated at 160 ℃, pH40