刘志胜,李新阳,鲁珏,户彦冰,鲍世迪,李志航,王田心

• 1:天津科技大学食品科学与工程学院

摘要(Abstract)：

采用双酶(胰蛋白酶和木瓜蛋白酶)法水解虾废料，以多肽含量为指标，采用单因素试验和响应面法优化酶解条件；再以大豆蛋白水解物(SPH)为原料与还原糖(葡萄糖、木糖、核糖)进行美拉德反应；探究美拉德反应的褐变程度、中间产物和美拉德反应产物(MRPs)的抗氧化能力；并采用固相微萃取-气质联用技术(SPME-GC-MS)探究反应前后的挥发性风味物质组成和滋味。结果表明，虾废料蛋白双酶水解的最佳条件为酶比2∶1、液料比40∶1、加酶量5 000 U/g,在此条件下，多肽含量可达(52±0.75)%。3种MRPs都出现褐变程度上升和自由基清除能力增强的现象。SPH经美拉德反应后醛类、酚类、呋喃类、吡嗪类、醚类挥发性风味物质含量不同程度地增加，3种MRPs中醛类含量占比均超过50%;3种单糖都可使SPH的风味和感官得到明显改善。SPH+单糖经过美拉德反应后可以明显改良SPH在气味、滋味上的劣势。

关键词(KeyWords)： 虾废料;酶解;美拉德;抗氧化能力;挥发性风味

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 刘志胜,李新阳,鲁珏,户彦冰,鲍世迪,李志航,王田心

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