杂色蛤蒸煮液美拉德反应增香技术研究
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- 英文论文题名：Enhancement of volatile flavor compounds formation from clams cooking liquor via maillard reaction
- 论文作者：冯婷婷 ; 王义峰 ; 徐献兵
- 英文论文作者：Feng Tingting ; Wang Yifeng ; Xu Xianbing ; School of Food Science and Technology ; Dalian Polytechnic University ; National Engineering Research Center of Seafood
- 年：2016
- 作者机构：大连工业大学食品学院;国家海洋食品工程技术研究中心;
- 论文关键词：美拉德反应 ; 杂色蛤蒸煮液 ; 挥发性风味物质
- 英文论文关键词：maillard reaction ; clams cooking liquor ; volatile flavor compounds
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS254.9;TS264.2
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：1
- 文件大小：57k
- 原文格式：O
- 会议级别：全国
摘要
通过美拉德反应改善杂色蛤蒸煮液的风味,制备成一种天然调味料,可以有效提高杂色蛤废液的增值利用。115℃加热条件下,杂色蛤蒸煮液经与木糖或者未加木糖美拉德反应后,采用紫外可见光谱扫描、荧光光谱、凝胶电泳来检测美拉德反应体系中中间产物形成以及蛋白质降解过程,随着美拉德反应程度的加深,体系中大分子蛋白含量逐渐降低,小分子多肽含量增加。通过电子鼻对比分析发现木糖参与的美拉德反应体系风味轮廓与不加木糖的热反应体系存在明显差异。利用SPME-GC-MS检测发现美拉德反应得到的挥发性风味化合物有29种,其中,羧酸4种,醛类8种,吡嗪2种,醇类2种,烃类3种,吡咯、呋喃、酚类各1种,以及其他类物质7种;而未加木糖直接热解反应得到的化合物只有18种,其中醛类5种,吡嗪、吡啶、羧酸各1种,以及其他类物质10种。因此,杂色蛤蒸煮液通过美拉德反应加速了大分子蛋白的降解,显著增强体系中风味化合物的形成。
To improve the flavor from clams cooking liquor via maillard reaction,prepared as a natural flavoring,effectively improve the value added utilization of clam products.In 115℃ heating conditions,clams cooking liquor prepared by adding xylose maillard reaction system,and without xylose hydrolysis system for the contrast.Using UV-visible spectrum scanning,fluorescence spectroscopy,gel electrophoresis to detect intermediate formed in the maillard reaction system and protein degradation process,along with the degree of maillard reaction,macromolecular protein content in the system gradually reduce,small molecule polypeptide content increase.Through the comparison analysis found that xylose involved in maillard reaction system flavor profile and without xylose fluid system exists obvious difference via electronic nose.Using SPME-GC-MS to detect maillard reaction 29 kinds of volatile flavor compounds were identified,including 4 carboxylic acid,8 aldehydes,2 pyrazine,2 alcohols,3 hydrocarbons,1 kind of pyrrole,furan and phenol,besides 7 kinds of other substances.And without xylose direct pyrolysis reaction of compounds only 18 kinds,among them 5 aldehydes,1 kind of pyrazine,pyridine and carboxylic acid,10 kinds of other materials.Therefore,variegated clams cooking liquor by maillard reaction accelerated the degradation of macromolecular protein and enhanced the formation of flavor compounds in system.
To improve the flavor from clams cooking liquor via maillard reaction,prepared as a natural flavoring,effectively improve the value added utilization of clam products.In 115℃ heating conditions,clams cooking liquor prepared by adding xylose maillard reaction system,and without xylose hydrolysis system for the contrast.Using UV-visible spectrum scanning,fluorescence spectroscopy,gel electrophoresis to detect intermediate formed in the maillard reaction system and protein degradation process,along with the degree of maillard reaction,macromolecular protein content in the system gradually reduce,small molecule polypeptide content increase.Through the comparison analysis found that xylose involved in maillard reaction system flavor profile and without xylose fluid system exists obvious difference via electronic nose.Using SPME-GC-MS to detect maillard reaction 29 kinds of volatile flavor compounds were identified,including 4 carboxylic acid,8 aldehydes,2 pyrazine,2 alcohols,3 hydrocarbons,1 kind of pyrrole,furan and phenol,besides 7 kinds of other substances.And without xylose direct pyrolysis reaction of compounds only 18 kinds,among them 5 aldehydes,1 kind of pyrazine,pyridine and carboxylic acid,10 kinds of other materials.Therefore,variegated clams cooking liquor by maillard reaction accelerated the degradation of macromolecular protein and enhanced the formation of flavor compounds in system.
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