美拉德反应对南极磷虾酶解液中非挥发性物质的影响
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摘要
以南极磷虾酶解液和木糖进行美拉德反应,研究美拉德反应后,酶解液和美拉德产物中游离氨基酸、肽分子量分布、无机离子含量等非挥发性物质的变化规律。结果表明,美拉德反应后,酶解液中多数游离氨基酸含量显著降低,其中亮氨酸、精氨酸、组氨酸、异亮氨酸、半胱氨酸损失率分别为34.18%、16.75%、16.67%、16.10%、12.37%;酶解液肽段中451 Da～1 450 Da组分具有较高的美拉德反应活性;无机离子含量以Na+含量最高;脂肪酸组成呈现减少趋势,减少组分以多不饱和脂肪酸为主。
Maillard reaction products from xylose-Euphausia superba hydrolysate system were prepared to investigate. The changes of non-volatile substances,such as free amino acid,peptide molecular weight distribution and inorganic ion content were studied and analyzed. The results showed that after the Maillard reaction,most of the free amino acids in the hydrolysate decreased significantly,in which the loss rates of leucine,arginine,histidine,isoleucine and cysteine were 34.18 %,16.75 %,16.67 %,16.10 % and 12.37 %,respectively. The451 Da-1 450 Da peptides showed a better activity in Maillard reaction,and the content of inorganic ions was the highest with the content of Na+. The composition of fatty acids showed a decreasing trend,especially the polyunsaturated fatty acids.
Maillard reaction products from xylose-Euphausia superba hydrolysate system were prepared to investigate. The changes of non-volatile substances,such as free amino acid,peptide molecular weight distribution and inorganic ion content were studied and analyzed. The results showed that after the Maillard reaction,most of the free amino acids in the hydrolysate decreased significantly,in which the loss rates of leucine,arginine,histidine,isoleucine and cysteine were 34.18 %,16.75 %,16.67 %,16.10 % and 12.37 %,respectively. The451 Da-1 450 Da peptides showed a better activity in Maillard reaction,and the content of inorganic ions was the highest with the content of Na+. The composition of fatty acids showed a decreasing trend,especially the polyunsaturated fatty acids.
引文
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[22]肖作兵,吴旻玲,牛云蔚.温控氧化鸡脂对脂肪酸组成及鸡肉香基风味的影响[J].中国食品学报,2016,16(9):144-150
[2]吴伟平,谢营樑.南极磷虾及磷虾渔业[J].现代渔业信息,2010,25(1):10-13
[3]孙雷,周德庆,盛晓风.南极磷虾营养评价与安全性研究[J].渔业科学进展,2008,29(2):57-64
[4]王自磐.大洋精灵:南极磷虾[J].大自然探索,2003(12):41-45
[5]PHLEGER C F,NELSON M M,MOONEY B D,et al.Interannual and between species comparison of the lipids,fatty acids and sterols of Antarctic krill from the US AMLR Elephant Island survey area[J].Comparative Biochemistry&Physiology Part B Biochemistry&Molecular Biology,2002,131(4):733-747
[6]陆家机.大磷虾的类胡萝卜素色素[J].海洋渔业,1987(6):280-282
[7]YANG M,ZHANG Y,SHAO B,et al.Precipitative Removal of Fluoride from Electronics Wastewater[J].Journal of Environmental Engineering,2001,127(10):902-907
[8]SHAHIDI.肉制品与水产品的风味[M].北京:中国轻工业出版社,2001:129-131
[9]郑晓杰,林胜利,聂小华,等.温度对鸡骨酶解液美拉德反应产物光谱特性和挥发性风味成分的影响[J].食品与发酵工业,2015,41(8):127-132
[10]RUFI魨N-HENARES J A,GARC觔-A-VILLANOVA B,GUERRA-HERN觔N E.Generation of furosine and color in infant/enteral formula-resembling systems[J].Journal of Agricultural&Food Chemistry,2004,52(17):5354-5358
[11]程恒,陈尚武,景浩.3种乳蛋白与乳糖在不同湿度条件下美拉德反应进程的研究[J].食品科技,2013(6):58-66
[12]张迪.美拉德反应改良南极磷虾酶解产物风味的研究[D].湛江:广东海洋大学,2017:56-61
[13]MAEHASHI K,MATSUZAKI M,YAMAMOTO Y,et al.Isolation of Peptides from an Enzymatic Hydrolysate of Food Proteins and Characterization of Their Taste Properties[J].Journal of the Agricultural Chemical Society of Japan,1999,63(3):555-559
[14]NOGUCHI M,ARAI S,YAMASHITA M,et al.Isolation and identification of acidic oligopeptides occurring in a flavor potentiating fraction from a fish protein hydrolysate[J].Journal of Agricultural&Food Chemistry,1975,23(1):49-53
[15]YU C O,CHI K S,CHI T H.Some volatile compounds formed from thermal interaction of glucose with glycine,diglycine,triglycine,and tetraglycine[J].Journal of Agricultural&Food Chemistry,1991,39(9):1553-1554
[16]郑晓杰,林胜利,聂小华,等.温度对鸡骨酶解液-木糖美拉德反应产物中非挥发性物质的影响[J].食品与发酵工业,2015,41(3):140-143
[17]刘平,张晓鸣.大豆肽-木糖美拉德反应体系中肽的降解与交联规律研究[J].食品工业科技,2011(4):91-93
[18]赵谋明,曾晓房,崔春,等.鸡肉蛋白肽-葡萄糖Maillard反应中肽的降解研究[J].工程科学与技术,2007,39(2):77-81
[19]HAYASHI T,YAMAGUCHI K,KONOSU S.Studies on flavor components in boiled crabs.II.Nucleotides and organic bases in the extracts.:Nucleotides and Organic Bases in the Extracts[J].Nsugaf,1978,44(12):1357-1362
[20]HAYASHI T,ASAKAWA A,YAMAGUCHI K,et al.Studies on flavor components in boiled crabs,3:Sugars,organic acids,and minerals in the extracts[J].Nihon-suisan-gakkai-shi,1979,45(10):1325-1329
[21]曹荣,赵玲,孙慧慧,等.南极磷虾(Euphausia superba)与脊尾白虾(Exopalaemon carinicauda)营养学特征分析及鲜味评价[J].食品科学,2018,39(4):149-153
[22]肖作兵,吴旻玲,牛云蔚.温控氧化鸡脂对脂肪酸组成及鸡肉香基风味的影响[J].中国食品学报,2016,16(9):144-150