摘要
对传统永川豆豉发酵过程中颜色与蛋白及其水解物,包括总氮、可溶性蛋白、氨基酸态氮、多肽、游离氨基酸、大分子可溶性氮等的相关性进行研究与分析。结果表明:颜色主要在后发酵时期产生,多肽与颜色形成相关性最高,其次是游离氨基酸;在此基础上,选择前发酵10d至后发酵75d为黑色素快速形成阶段,研究该过程中源蛋白种类及蛋白水解物特性的变化,该过程中7S蛋白降解产物更多的参与了黑色素的形成,亲水性多肽和亲水性游离氨基酸更易于参与美拉德反应。
This study analyzed the relationship between the color and protein or its hydrolysates such as total nitrogen, soluble protein, amino acids, peptides and free amino acid nitrogen, soluble nitrogen molecules in the fermentation process of traditional Yangchuan Douchi. The results indicated that the color exhibited an obvious change primarily in postfermentation, and peptides had a high correlation with the color change as well as free amino acids. Melanin was produced rapidly during the 10th day of pre-fermentation to the 75th day of post-fermentation. During this period, changes in the types of proteins and characteristics of their hydrolysates were evaluated. The results indicated that the products from 7S protein degradation were dominantly involved in the process of melanin generation, and hydrophilic peptides and hydrophilic free amino acids were more prone to involved in Maillard reaction.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第19期195-199,共5页
Food Science
基金
中央高校基本科研业务费重点项目(XDJK2011B001)
关键词
豆豉
黑色素
蛋白质
水解
Douchi
melanin
protein
hydrolysate
