【摘要】 以酪蛋白为原料,经蛋白酶催化水解,得到蛋白水解液,进而和糖进行美拉德反应制成新型非酶棕色化香料。水解酶为胰蛋白酶和木瓜蛋白酶。本文利用正交试验设计,系统地研究了蛋白酶催化条件下酪蛋白的水解,研究了各实验因素对水解效率的影响。最佳水解条件是:水解温度50℃,pH8.0,水解时间24h,酶-底物浓度比0.5%～1.0%。美拉德反应合成的新型非酶棕色化香料,具有浓郁的烤土豆香味。可应用于食品和烟草的加香。更多还原

【Abstract】 The casein was hydrolyzed by using enzymes,trypsin and papain. Th e hydrolysates were reacted with glucose to form flavoring materials. The hydrolys is of casein was systematically studied through orthogonal test design. The eff e cts of some factors to hydrolysis efficiency was studied. It was found that th e optimum conditions were: temperature 50℃,resolve time 24h ,pH 8.0, and the r at io of enzyme to substrate 0.5%～1.0%. The nonenzymatic browning flavor had t h e smell of roasted potato. The product could be applied in tobacco and food to enhance their aroma quality and strength.更多还原