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Preparation and Flavor Component Analysis of
Porphyra yezoensis
Flavor Essence
YAO Xingcun,摇 QIU Chunjiang,摇 LAI Xiaoyan
(
School of Marine Science and Technology
,
Huaihai Institute of Technology
,
Lianyungang
222005,
China
)
Abstract
: The enzymatic hydrolysis of laver and preparation technology of seafood flavor were studied
using
Porphyra yezoensis
as raw materials. By comparing the hydrolyzing ability of different enzymes and
the flavor of hydrolyzates, the best enzyme was screened. The hydrolysis conditions were optimized
through the orthogonal experiments using the degree of hydrolysis and sensory evaluation as the reference
standard. The optimum hydrolysis conditions were temperature 55 益, time 3 h, and the addition of en鄄
zyme 3% . Then the hydrolyzate was used to make seafood flavor by the Maillard reaction. With the sen鄄
sory evaluation as the reference standard, the optimum formulations and optimum conditions of the Mail鄄
lard reaction were determined through response surface experiments: glutamate 1 mg / mL, glycine 0郾 5
mg / mL, cysteine 0郾 15 mg / mL, xylose 8 mg / mL, glucose 4 mg / mL, thiamine 0郾 4 mg / mL, the reaction
temperature 110 益, pH6, and the time 50 min. The product showed fine seafood flavor and the flavor
was evident. The amino acid composition analysis showed that glutamate and alanine contents were signif鄄
icantly increased in the hydrolyzate. The amino acids in the Maillard reaction were mainly glycine, glu鄄
tamic, and cystine. About 41 volatile organic components were detected by GC鄄MS.
Key words
:
Porphyra yezoensis
UEDA; enzymatic hydrolysis; Maillard reaction; flavor essence
(
责任编辑
:
李
摇
宁
)
43
食品科学技术学报
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摇 2015
年
5
月
