摘要
研究了豆粕和鸡血在天然肉味香精制备中的应用,实验结果表明,在最优化的条件下,Alcalase酶解豆粕和鸡血蛋白的水解度分别为27.74和25.25,所得水解动物蛋白(HAP)和水解植物蛋白(HVP)的相对分子质量主要集中在800Da以下。美拉德反应最佳条件为:HAP和HVP以1:1混合,加入1%VB1、1.5%半胱氨酸、0.5%蛋氨酸,7%葡萄糖,调整体系的pH值为6.0,在110℃条件下反应120min。
Application of bean pulp and chicken blood in preparation of natural meat essence was investigated in the paper. The result showed that the hydrolysis degree （DH） of bean pulp and chicken blood could reach 27.74 and 25.25 respectively in optimum conditions. The relative molecule weight （RMW） of HAP and HVP were mainly under 800 Da. The optimum conditions of Millard reactions were as followed： HAP and HVP were mixed as the ratio of 1：1, and 1% of VB1, 1.5% of cysteine, 0.5% of methionine and 7% of glucose were added and reacted at 110℃ and pH 6.0 for 120 min.
出处
《中国酿造》
CAS
北大核心
2008年第12期76-79,共4页
China Brewing
关键词
豆粕
鸡血
肉味香精
美拉德反应
bean pulp
chicken blood
meat essence
Millard reaction
