热反应牛骨香精酶解工艺的优化
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1.北京工商大学食品与健康学院分子感官科学实验室;2.湖南省嘉品嘉味生物科技有限公司

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Optimization of Enzymatic Hydrolysis Process of Thermal Reaction Bovine Bone Flavor
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1.Laboratory of Molecular Sensory Science,Beijing Technology and Business University;2.Hunan Province Jiapinjiawei Biotechnology Co,Ltd

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    摘要:

    为研究制备热反应牛骨香精的最佳酶解工艺,以酶解液的水解度和制备热反应牛骨香精的感官评分为评价指标,采用单因素和响应面试验对热反应牛骨香精制备中的酶解时间、酶解温度、加酶量、复合酶添加比例4个因素进行优化。利用高效液相色谱法、电子鼻、电子舌和全二维气相色谱-嗅闻-质谱联用技术,分析酶解对样品风味及呈味特性的影响。结果表明,最佳酶解工艺为:酶解温度50℃、酶解时间4 h、加酶量1250 U/g、复合酶(复合风味蛋白酶: 复合蛋白酶)添加比例1: 1,此条件下感官评分为8.24。与骨素相比,酶解液中15种氨基酸含量显著增加,鲜味、浓厚味、咸味特征明显,氮氧化物气味特征增强。同时,酶解液制备的热反应牛骨香精酸类、含硫化合物含量更高,具有更强烈的脂肪味和肉香味。本研究结果为牛骨的加工提供酶解工艺参数,对牛骨副产物高值化利用提供了理论依据。

    Abstract:

    In order to study the optimal enzymatic hydrolysis process for the preparation of thermal reaction bovine bone flavoring, the degree of hydrolysis of the enzymatic hydrolysate and the sensory score of the prepared thermal reaction bovine bone flavoring were used as evaluation indexes. The four factors of enzymatic hydrolysis time, enzymatic hydrolysis temperature, enzyme addition amount and compound enzyme addition ratio in the preparation of thermal reaction bovine bone flavoring were optimized by single factor and response surface experiments. The effects of enzymatic hydrolysis on the flavor and formation characteristics of samples were analyzed by high performance liquid chromatography(HPLC), E-nose, electronic tongue and comprehensive two-dimensional gas chromatography-olfactometry-mass spectrometry(GC×GC-O-MS). The results showed that the optimal enzymatic hydrolysis process was: enzymatic hydrolysis temperature 50°C, enzymatic hydrolysis time 4 h, enzyme addition amount 1250 U/g, compound enzyme (Flavourzyme: Protamex) addition ratio 1: 1, and the sensory score under this condition was 8.24. Compared with Bovine bone extract (BBE), the content of 15 amino acids in the enzymatic hydrolysate increased significantly, the characteristics of umami, richness and salty taste were obvious, and the odor characteristics of nitrogen oxides were enhanced. At the same time, the thermal reaction bovine bone flavoring prepared by the enzymatic hydrolysate has higher content of acid and sulfur compounds, and has stronger fat and meat flavor. The results of this study provide the parameters of enzymatic hydrolysis for the processing of bovine bone, and provide a theoretical basis for the high value utilization of bovine bone by-products.

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  • 收稿日期:2022-09-17
  • 最后修改日期:2023-03-26
  • 录用日期:2023-03-28
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