不同缫丝干蛹酶解液及其葡萄糖反应物的味感比较

Study on the flavor of enzymatic hydrolysis of dry silkworm pupa and glucose by maillard reaction

摘要: 为了对不同酶种缫丝干蛹酶解液与葡萄糖反应物的味感变化进行研究。本文以缫丝干蛹为原料,用不同蛋白酶进行水解,将其水解液及相应的葡萄糖反应物,采用高效液相色谱法和感官评定法进行分析,确定氨基酸含量的消长变化与味感的相关性。结果表明:在不同酶解方法中,Alcalase2.4L蛋白酶和Protamex蛋白酶分别与风味蛋白酶共同作用后,水解液鲜甜味氨基酸含量较高,分别达到48.7%和53.88%,鲜甜感强;酶解液与葡萄糖反应后,鲜甜味氨基酸含量分别为32.7%和26.6%,鲜甜味降低。说明缫丝干蛹酶解液鲜甜味氨基酸参与热反应并导致反应物味感降低。

Abstract: The relativity between the comparative evaluation of amino acids and taste was gained by comparing the dry silkworm pupa different enzymatic hydrolysates and glucose through Maillard reaction. The main sweet and umami amino acids of dry silkworm pupa enzymatic hydrolysates were studied with glucose by the ways of HPLC and sensory methods. The results showed that the hydrolysates aroma of Alcalase 2.4L and protamex and flavourzyme were the best and the aroma amino acids were 48.7% and 53.88%, the contents of the aroma amino acids were 32.7% and 26.6% after Maillard reaction with glucose, and different amino acids had different reaction activities, the flavoring of reactions were different.The sweet and umami amino acids were decreased.