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

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.