【作者】 高应瑞； 白小佳； 黄剑； 赵伍英； 王艳萍；

【Author】 Gao Yingrui~1 Bai Xiaojia~1 Huang Jian~1 Zhao Wuying~2 Wang Yangping~(1*) (1 College of Food Engineering and Biotechnology,Tianjin Unversity of Science and Technology, Tianjin 300457;2 Tainjin Chunfa Food Ingredients limited Company,China )

【机构】 天津科技大学食品工程与生物技术学院； 天津春发食品配料有限公司；

【摘要】 应用毕赤酵母发酵表达不同拷贝牛肉风味肽(4BMP、8BMP、12BMP、16BMP),该方法目的性强,产品纯度高,产品性状稳定,产品的附加值提高。分别以不合BMP的发酵液和牛肉汤作对照,经过关拉德热反应制备牛肉香精。对不同拷贝数的BMP制备的牛肉香精风味特性进行感官评价。结果显示由不含BMP的发酵液制备的牛肉香精牛肉特征味不明显,总体肉香味弱;以牛肉汤为基料制备的牛肉香精牛肉特征味明显,但强度弱;以含多拷贝BMP发酵液制备的牛肉香精肉香味和牛肉特征味明显。其中4BMP、8BMP、12BMP、16BMP牛肉特征突出,肉香味明显,且权重评分方差分析显示四种多肽制备的牛肉香精总体风味无显著性差异。所以,BMP作为基料进行关拉德反应可以提升产物的牛肉特征味和总体肉香味,而拷贝数的增加对风味的影响并不显著。更多还原

【Abstract】 Expression of different copy number of beefy Meaty Peptide(4BMP、8BMP、12BMP、16BMP)in Pichia pastoris,Purpose of applying the technology to produce BMP strong,high purity,stable product characteristics,enhance the added value of products,with the fermentation broth without BMP and beef soup for the control respectively,Preparation of Beef Flavoring Essence by Maillard Reaction.Sensory evaluation of flavor on Beef Flavoring Essence Prepared with different copy number of BMP.The results showed that beef flavor characteristic of Beef Flavoring Essence Prepared with the fermentation broth without BMP is not obvious,Meat flavor is relatively weak;beef flavor characteristic of Beef Flavoring Essence Prepared with the beef soup is obvious,but meat flavor is relatively weak too;beef flavor characteristic of Beef Flavoring Essence Prepared with the different copy number of beefy Meaty Peptide is obvious,and meat flavor is relatively Strong.Among,beef flavor characteristic of Beef Flavoring Essence Prepared with 4BMP、8BMP、12BMP、16BMP is Outstanding,more obvious meat flavor,and Weight score variance analysis showed that the four peptide producing the overall flavor of the beef Flavoring Essence was no significant difference.Therefore,BMP as the base material for products of Maillard reaction can enhance beef flavor and overall characteristics of meat flavor,while the increase in copy number did not affect the flavor significantly.更多还原