鱿鱼内脏水解液美拉德反应条件优化及反应前后氨基酸组成的变化

Optimization of Maillard reaction condition for squid viscera hydrolysate and changes of amino acids component before and after reaction

摘要: 对影响鱿鱼内脏酶解液与葡萄糖美拉德反应的因素进行了优化,以综合感官评分为评价指标,通过单因素和正交实验确定了优化的美拉德反应工艺参数;采用氨基酸自动分析仪对美拉德反应前后氨基酸组分含量进行分析。实验表明,鱿鱼内脏酶解液与还原糖美拉德反应的最适条件是:pH为7.5、时间为45min、温度为95℃、葡萄糖添加量为1.5%。美拉德反应前后氨基酸分析结果显示,含量变化明显的主要是组氨酸(减少86.71%)、脯氨酸(减少39.11%)、精氨酸(减少16.18%)、苯丙氨酸(减少15.96%),说明这4种氨基酸可能是参与该美拉德反应的主要氨基酸。

Abstract: Based on the single factor experimental results, the optimal preparation processing was explored by orthogonal experiments using sensory evaluation as the index.Change of amino acid content after Maillard reaction was analyzed by amino-acid analyzer.Optimal conditions were 7.5 for reaction pH, 95℃ for reaction temperature, 1.5% for the glucose and 45 min for the time of reaction.Amino acid analysis result showed that the main amino acids changed much during the reaction were:histidine was reduced 86.71%, proline was reduced 39.11%, arginine was reduced 16.18% and phenylalanine was reduced 15.96%, which might be the key amino acids taking part in the Maillard reaction.