黄浩,张贞炜,孙玉鼎,曹月刚,贾利蓉

• 1:四川大学轻工科学与工程学院
• 2:乳山市金果食品股份有限公司
• 3:四川大学青岛研究院

摘要(Abstract)：

为确定花生蛋白酶解产物与木糖-葡萄糖体系的美拉德反应条件及风味特征，该研究设计三因素三水平的响应面实验，优化反应条件；对比了花生蛋白酶解产物(PPH)、热降解反应产物(TDP)、美拉德反应产物(MRP)的游离氨基酸含量、肽分子量分布、电子鼻风味分析和电子舌滋味分析。实验结果显示，美拉德反应最优工艺条件为还原糖添加量(质量分数)3.88%、木糖与葡萄糖的质量比2∶1、反应初始pH 7.0、反应温度117℃、反应时间63 min,在此条件下MRP的感官评分为90分，接近预测值。热降解反应对PPH中大分子多肽具有显著的降解作用，使分子量>5 000 u的肽含量从35.74%下降到17.34%,分子量<1 000 u和1 000～3 000 u的小分子多肽含量分别上升到60.20%和14.89%,游离氨基酸含量上升到6.09 mg/g,鲜味氨基酸含量显著升高(P<0.05)。美拉德反应使体系中分子量<1 000 u的肽含量降低，而分子量在1 000～3 000 u的肽含量升高，产物中苦味氨基酸含量显著降低(P<0.05)。电子鼻结果表明，热降解反应和美拉德反应都增加了产物中氮氧化合物、硫化物和芳香物质等挥发性风味物质的含量，美拉德反应前后变化明显。电子舌结果表明，热降解反应显著提升了鲜味，而美拉德反应显著降低了苦味。该研究结果为花生蛋白酶解液在调味品中的应用提供了参考。

关键词(KeyWords)： 花生蛋白;美拉德反应;风味特征;游离氨基酸;肽分子量分布

Abstract:

Keywords:

基金项目(Foundation): 四川大学青岛研究院“8122计划”项目(21GZ30201)

作者(Author): 黄浩,张贞炜,孙玉鼎,曹月刚,贾利蓉

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