毕继才,林泽原,张永生,刘春香,崔震昆,张令文,张浩

• 1:河南科技学院
• 2:河南科技学院新科学院

摘要(Abstract)：

Kokumi味能赋予食物浓厚感、持续感和复杂感。目前关于kokumi味呈味肽与无机盐之间的增味特性方面的研究还未见报道。文章通过单因素实验与正交实验探究增味度、温度、pH对具有kokumi味的谷胱甘肽与无机盐体系的增味特性的影响,结果显示:谷胱甘肽与NaCl体系在温度为40℃、pH 7.0时的增味强度效果最佳,增味度为20;谷胱甘肽与CaCl_2体系在温度为40℃、pH 6.5时的增味效果最佳,增味度为15;谷胱甘肽与KCl体系在温度为45℃、pH 7.0时的增味效果最佳,增味度为15。该研究成果能为调味品的开发提供新的开发思路和理论依据。

关键词(KeyWords)： kokumi味;氯化钠;氯化钙;氯化钾;谷胱甘肽;增味特性

Abstract:

Keywords:

基金项目(Foundation): 河南省教育厅高等学校重点科研项目(19A550008);; 河南省大宗淡水鱼技术体系(S2014-10-G02);; 河南省高校科技创新团队支持计划项目(16JRTSTHN007);; 河南科技学院2018年大学生创新创业训练项目(2018CX56);; 河南科技学院博士后启动资金(2017)

作者(Author): 毕继才,林泽原,张永生,刘春香,崔震昆,张令文,张浩

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