A novel method for beef bone protein extraction by lipase-pretreatment and its application in the Maillard reaction
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- 作者：Shiqing Songa ; Sisi Lia ; Li Fana ; Khizar Hayatb ; Zuobing Xiaoa ; sshqingg@163.com" class="auth_mail" title="E-mail the corresponding author ; Lihua Chena ; Qi Tanga
- 关键词：Xylose (PubChem CID ; 135191) ; Cysteine (PubChem CID ; 5862) ; Dimethyl disulfide (PubChem CID ; 12232) ; Dimethyl trisulfide (PubChem CID ; 19310) ; 2-Pentylfuran (PubChem CID ; 19602) ; Hexanal (PubChem CID ; 6184)
- 刊名：Food Chemistry
- 出版年：2016
- 出版时间：1 October 2016
- 年：2016
- 卷：208
- 期：Complete
- 页码：81-88
- 全文大小：838 K
文摘
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A procedure was set up to produce extract from beef bone by lipase pretreatment.
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An excellent beef aroma was formed due to plentiful amino acids in the extract.
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Industrial beef by-product was used to produce food flavouring by Maillard reaction.