【摘要】 利用复合蛋白酶和胰蛋白酶水解淘汰蛋鸡,得到不同水解度的鸡肉酶解液。通过对其Maillard反应产物的感官评定,并结合酶解液和Maillard反应产物的分子质量分布变化、游离氨基酸的测定等,研究了不同水解度热反应鸡肉香精的呈味特性。结果显示,酶解液中游离氨基酸的含量与水解度呈正相关,苦味氨基酸占比高于鲜味氨基酸;酶解过程中,分子质量(451~1423)u的组分含量下降了41.38%,分子质量(189~451)u的部分所占比例增多。不同水解度样品的Maillard反应液,由于游离氨基酸含量和肽组成的差异,表现出的感官特性各不相同。水解度为15.80%的反应物在炖煮鸡汤味、醇厚感、持续性方面表现最好。鸡肉蛋白酶解液中(189~1423)u分子质量部分与Maillard反应液的醇厚感有较大相关性。更多还原

【Abstract】 Protamex and trypsin were used to hydrolyze the spent laying hens, and the chicken protein hydrolysate(CPs) with different degree of hydrolysis(DH) was obtained, the change in molecular weight distribution(MWD) and free amino acid of CPs and their Maillard reaction products were examined. Combined with sensory evaluation. The effects of DH on sensory characteristics of chicken flavor were studied. The results showed that with the increase of DH, the free amino acids were increased. During the hydrolysis process, the umami amino acids were increased, and the bitter taste amino acids were decreased. And bitter amino acids were higher than umami amino acids. Peptides of(451~1423)u were decreased by 41.38%, while that of(189~451)u were increased. Sensory evalution results suggested that the sensory attributes of MRPs was affected by the DH and the MWD of the CPs. The CPs with 15.80% DH showed the strongest in the thinkness, boiled chicken flavor and continuity. The MWD in the range of(189~1423)u was highly correlated with the taste character of thinkness.更多还原