摘要
考察了芦丁对大豆肽体系美拉德反应中色泽的影响,研究发现,质量分数为0.15%的芦丁可以抑制大豆肽美拉德反应色泽的形成,且焦香味较突出,肉香味较弱。HPLC分子量分布分析结果表明,体系中小分子质量(<500 u)物质占大多数,添加前后分别为76.21%和76.86%。SPME-GC-MS分析显示添加芦丁的产物挥发性化合物种类明显减少,添加前后分别为65种和47种,特别是一些对肉香气贡献较大的含硫化合物2-呋喃甲硫醇受到明显抑制,含量分别为10.187 2μg/g和6.118 0μg/g,这表明添加芦丁的产物适合用于开发色泽较浅,焦香味突出的美拉德风味增强肽。
The effect of rutin on color and flavor of Maillard reaction products of soybean peptide was investigated.The effective addition of rutin for inhibiting color formation was 0.15%（w/w）.Carmel-like aroma of Maillard reaction products（MRPs） derived from soybean peptide with rutin（PXCR） was significantly higher,and meaty aroma was weaker than control（PXC）.Low molecular weight（500 u） was 76.21% and 76.86%,respectively,in PXC and PXCR from the result of molecular weight distribution determined by HPLC.The result showed that kinds of volatile compounds by SPME-GC-MS were decreased from 65 to 47 after adding rutin.The content of sulfur compounds,such as 2-methyl-furanthiol,which greatly attributed to meaty aroma,was decreased from 10.1872μg/g to 6.118 0 μg/g,indicating that rutin can be helpful to produce light-colored and carmel-like flavor enchancer Maillard peptides.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第12期31-36,共6页
Food and Fermentation Industries
基金
国家自然科学基金(31071602)
食品科学与技术国家重点实验室项目(SKLF-TS-200813)
科技型中小企业技术创新基金(10C26213200976)共同资助
关键词
美拉德反应
感官评定
分子量分布
挥发性化合物
Maillard reaction
sensory evaluation
molecular weight distribution
volatile compounds
