摘要
美拉德反应(Maillard reaction,MR)是游离氨基酸、多肽或蛋白质中的氨基与还原糖的羰基之间所发生的一系列复杂反应,能产生特殊的风味和色泽,可用于生产具有浓郁风味的香精调味料。以动物源副产物为原料,通过酶解-MR制备天然调味品,既符合现代消费者对于健康、营养的需要,还为高效利用副产物资源提供了有效途径。本文主要介绍用于制备调味料的常见动物副产物、酶解效果的评价指标、影响MR产物风味的因素,简述3种辅助MR的物理方法及MR产物的生理活性,旨在为实现动物源副产物资源深度综合利用和可持续发展开拓新思路。
The Maillard reaction(MR)is a series of complex reactions between the amino groups of free amino acids,peptides or proteins and the carbonyl groups of reducing sugars that can produce special flavors and colors.Therefore,MR can be used to produce seasonings with strong flavor.The preparation of natural seasonings from animal by-products through enzymatic hydrolysis combined with MR not only meets the current needs of consumers for health and nutrition,but also provides an effective way to use by-product resources.In this paper,we introduce the reader to the common animal by-products used in the preparation of seasonings,the indexes used for evaluating the efficiency of enzymatic hydrolysis and the factors affecting the flavor of MR products(MRPs).Besides,we give a brief overview of the three physical methods used to aid MR and the physiological activities of MRPs.We hope that this review will help researchers develop new ideas for deep and comprehensive utilization of animal by-product resources and,more broadly,sustainable development.
作者
吴瑀婕
卢方云
黄瑾
邹烨
徐为民
王道营
WU Yujie;LU Fangyun;HUANG Jin;ZOU Ye;XU Weimin;WANG Daoying(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China;Institute of Agri-Products Processing,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
出处
《肉类研究》
2021年第11期50-56,共7页
Meat Research
基金
国家现代农业(肉鸡)产业技术体系建设专项(CARS-41)
国家自然科学基金面上项目(31901612)
江苏省农业科技自主资金项目(CX(19)2018)
江苏省自然科学基金项目(BK20180300)
江苏省科技计划重点研发计划(现代农业)面上项目(BE2020301)。
关键词
动物源副产物
酶解
美拉德反应
调味料
利用
animal by-products
enzymatic hydrolysis
Maillard reaction
seasonings
utilization
