摘要
以深度酶解的小麦面筋蛋白为主要原料,利用控制条件下的美拉德反应,制备得到了肉香风味物质,并采用固相微萃取-气相-质谱技术(SPME-GC-MS)对产物的挥发性组分进行了鉴定。结果表明,体系组成(半胱氨酸和木糖添加量)和反应条件(温度、pH、时间)均对肉香风味物质的形成产生重要影响,其程度为pH>半胱氨酸用量>温度>时间>木糖用量。通过正交试验对工艺进行优化,得到制备肉香风味物质的最佳条件为:添加15%小麦面筋蛋白酶解物、6%木糖、1.25%半胱氨酸,于pH 7、115℃条件下反应75 min。从该工艺制备的产物中共鉴定出46种风味化合物,其中2-甲基-3-呋喃硫醇的相对含量较高,对肉香风味的形成起到了重要作用。
This study focuses on preparing meat -like flavor substance by using highly enzyme -hydrolyzed wheat gluten protein as raw material, though Maillard reaction and the volatile compounds in the product were detected by SPME - GC - MS. The result showed that both systems constitute （ amounts of L - cysteine and Xylose） and reaction conditions （temperature, pH and time）have significant effect on meaty flavor substance＇ s formation, and their degrees of the influence comparison is pH 〉 L - cysteine 〉 temperature 〉 time 〉 xylose. The orthogonal experiment has been used to determine the optimum operating conditions of processing,and the optimal conditions were 15% hydrolysates; 6% xylose; 1.25% L- cysteine; pH 7; 115 ℃ with reaction time of 75 min. 46 kinds of meaty flavor compounds were identified, in which 2 - methyl - 3 - furanthiol shared relatively higher content and played an important role in meaty aroma.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2013年第5期63-68,共6页
Journal of the Chinese Cereals and Oils Association
基金
中央级公益性科研院所基本科研业务费专项(2012ZL034)
