【摘要】 以风味前体物的水解度(DH)及其美拉德反应产物的风味为双指标,结合Box-Behnken响应面优化法,研究鸡肉风味前体物的制备工艺。以鸡脯肉为原料,通过复合蛋白酶酶解,以鸡肉酶解液、还原糖、氨基酸为主要底物进行美拉德反应,获得鸡肉香精。在单因素试验的基础上,得出酶解温度(T)、时间(t)、溶液p H、酶底比(E/S)、固液比(S/L)对水解度和风味的影响。采用Plackett-Burman设计对酶解参数进行显著性筛选,结合BoxBehnken设计响应面优化试验参数。Plackett-Burman设计试验表明,酶解时间、固液比和酶底比为主要影响因素;Box-Behnken设计响应面优化试验表明:酶解工艺最佳条件为固液比1∶3.08、酶底比0.33%、酶解时间3.41h,预测综合得分94.06,实际得分93.86,模型可靠。更多还原

【Abstract】 The degree of hydrolysis(DH) of chicken protein enzymatic hydrolysis(flavor precursors) and flavor of Maillard reaction products were selected as optimize indicators. Box-Behnken response surface design was performed to optimize test parameters for savory flavor precursors. Chicken breast meat was digested with enzyme protamex. Chicken flavor was prepared according to Maillard reaction mainly with chicken protein hydrolyzate, reducing sugars, amino acids.The single factor tests were designed to investigate the influence of temperature, time, p H, enzyme-substrate ratio and solid-liquid ratio on DH and flavor. Then Plackett-Burman design was used to screen significant enzymatic factors and Box-Behnken design was used for optimization of experimental parameters. Plackett-Burman design experimental results showed that the significant factors were hydrolysis time, solid-liquid ratio and enzyme-substrate ratio; Box-Behnken design test results showed that the optimum conditions were solid-liquid ratio set to 1∶3.08, enzyme substrates than 0.33%,hydrolysis time 3.41 h, predicted composite score 94.06, the actual score 93.86, which indicated that the model was reliable and provided theoretical guidance for experiment design.更多还原