罗非鱼鱼排蛋白酶解液美拉德反应生香工艺优化研究

doi:10.11924/j.issn.1000-6850.2012-2978

摘要/Abstract

摘要： 为了对罗非鱼鱼排蛋白酶解液美拉德反应生香工艺进行研究，以风味总体接受性为指标，对反应温度、时间、pH值、还原糖添加量4个因素采用响应面法进行多元回归拟合，优化美拉德反应条件，并用HPLC、GC-MS对反应产物进行分析。结果表明：美拉德反应最佳工艺条件为反应时间57 min，反应温度111℃，pH 6.0，还原糖（葡萄糖:木糖=2:1）添加量2.0%；反应产物中有机酸含量较反应前酶解液中有机酸含量丰富，核酸关联物较反应前多了呈味的鸟苷酸；反应产物中挥发性成分包括68种风味化合物，分别是醇类6种、醛类7种、酮类5种、芳香族7种、酯类11种、呋喃8种、吡嗪9种、吡咯1种、烃类7种、酸类5种和含硫化合物2种。罗非鱼鱼排蛋白酶解液经美拉德反应，产物呈透明红褐色，具有独特的鱼香味（香味浓郁）。

关键词: 物质积累, 物质积累

Abstract: In order to study the Maillard reaction aroma process of the hydrolysate of tilapia, the effects of four factors, reaction temperature, heating time, pH value and amount of reducing sugar, on Maillard reaction products (MRPS) were evaluated using sensory analysis method, and the Response Surface Methodology (RSM) was applied to optimize the process. The optimum conditions for Maillard reaction were 57 min reaction time, 111℃reaction temperature, pH 6.0 and reducing sugar of 2.0% (the ratio of glucose and xylose was 2:1). The HPLC analysis showed that the content of organic acid in the MRPS was higher than before, and the flavour guanosine monophosphate (GMP) was detected in the MRPS, while it was not detected in enzymatic hydrolysate. The GC-MS analysis results showed that the volatile ingredients in the MPRS included 68 kinds of flavor compounds, they were 6 kinds of alcohols, 7 of aldehydes, 5 of ketones, 7 of aromatic compounds, 11 of esters, 8 of furan, 9 of pyrazine, 1 of pyrrole, 7 of hydrocarbons, 5 of acids and 2 of sulfur compounds, respectively. Under the optimized conditions, the Maillard reaction products (MRPS) were transparent, red-brown with a unique flavor of the fish. The flavor was rich and had a lasting fragrance.

熊何健操龙飞焉庆枇马英. 罗非鱼鱼排蛋白酶解液美拉德反应生香工艺优化研究[J]. 中国农学通报, 2013, 29(5): 58-67.

参考文献

[1] Liyte R, Rustad T, Storr? I. Enzymatic hydrolysis cod (Gadus morhua) by-products optimization of yield and properties of lipid and protein fractions[J].Process Biochemistry,2005,40(12): 3680-3692.
[2] Wanasundara P K, Amarowicz R, Pegg R B, et al. Preparation and characterization of hydrolyzed proteins from defibrinated bovine plasma[J].Food Sci,2002,67(2):623-630.
[3] Chandra R, Bharagava R N, Rai V. Melanoidins as major colourant in sugarcane molasses based distillery effuent and its degradation[J]. Bioresource Technology,2008,99(11):4648-4660.
[4] Wijewickreme A N, Kitts D D, Durance T D. Reaction conditions influence the elementary composition and metal chelating affinity of nondialyzable model Maillard reaction products[J].Agric Food Chem,1997,45(12):4577-4583.
[5] Mottram D S, Wedzicha B L, Dodson A T. Acrylamide is formed in the Maillard reaction[J].Nature,2002,419(6906):448-449.
[6] Aliani M, Farmer L J. Precursors of chicken flavor II. Identification of key flavor precursors using sensory methods[J].J Agric Food Chem,2005,53(16):6455-6462.
[7] 吴肖,赵谋明.Maillard 反应合成香味料机理的研究[J].中国调味品,2004,308(10):32-34.
[8] 涂小珂,朱志伟,曾庆孝,等.利用罗非鱼酶解液进行 Maillard反应制备肉类风味物的研究[J].中国调味品,2005(3):35-39.
[9] 陈军,熊彬.罗非鱼下脚料酶解液 Maillard反应制备肉类风味物工艺研究[J].广西轻工业,2008,12(12):4-7.
[10] Wu Y F, Baek H H, Gerard P D, et al. Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP) [J].Journal of Food Science,2000,65(7): 1220-1227.
[11] Harry T L, Hildegrad H著,王栋,李崎,华兆哲,等译.食品感官评价原理与技术[M].北京:中国轻工业出版社,2001:64-84.
[12] 谭斌丁,霄霖.模式体系 Maillard反应肉类 (牛肉)香精的挥发性成份分析[J].香料香精化妆品,2005,2(1):9-14.
[13] 王英锋,刘娜,竺梅,等.顶空固相微萃取-气相色谱-质谱法测定泽兰中的挥发性成分[J].首都师范大学学报:自然科学版,2011,32 (1):38-42.
[14] Shankar T J, Sokhansan J S, Bandyopadhyay S. A case study on optimization of biomass flow during single-screw extrusion cooking using genetic algorithm (GA) and response surface methodology[J].Food and Bio-process Technology,2008,4(3): 498-510.
[15] Chen H C, Ju H Y, Twu Y K, et al. Optimized enzymatic synthesis of caffeic acid phenethyl ester by RSM[J].N Biotechnol,2010,27(1): 89-93.
[16] 徐大伦,颜伟华,杨文鸽,等.响应面法优化双髻鲨(Sphyrna zygaena)肌肉盐溶蛋白的提取和凝胶形成条件[J].海洋与湖沼,2011,42(2): 289-293.
[17] 李建军,文杰,陈继兰,等.烘烤鸡肉挥发性风味物的微捕集和GC-MS分析[J].分析测试学报,2003,22(1) :58-61
[18] Wettasinghe M, Vasanthan T, Temelli F, et al. Volatiles from roasted byproducts of the poultry processing industry[J].Journal of Agriculture and Food Chemistry,2000,48(8):3485-3492.
[19] Shahidi F著,李洁,朱国斌译.肉制品与水产品的风味[M].北京:中国轻工业出版社,2001.
[20] 孙敬,杨二刚.热反应制备天然鸡肉香精配方的改进及其风味成分的研究[J].肉类研究,2009(1):40-47.
[21] 杨龙江,常泓.肉与肉制品风味形成的研究进展[J].肉类工业,2001 (5):17-21.
[22] Farmer I J. Poultry meat flavour. In: Poultry meat science, poultry science symposium series volume 25, Edited Richardson, RI and Mead GC, CABI publishing, Oxon,1999:127-158.
[23] 操龙飞, 游华军, 陈子涵, 等. 响应面法优化罗非鱼(Oreochromisniloticus)鱼排蛋白分段酶解工艺[J].海洋与湖沼, 2012,43 (1):27-34.
[24] 樊玲芳,孙培森,刘海英.斑点叉尾鮰鱼头水解物的风味成分分析[J].食品工业科技,2012,33(2):140-144.
[25] 程林坤,宋焕禄,王鹏霄.鳀鱼酶解过程中呈味物质变化趋势的研究[J].食品工业科技,2010,31(4):169-175.
[26] 何慧,王进,裴凡,等.蛋白水解物与苦味的构效关系及脱苦研究[J].食品科学,2006,27(10):571-574.
[27] Hau Y C, Chi W Y, Joo S K, et al. Static headspace analysis-olfactometry(SHA-O) of odor impact components in salted-dried white herring(Ilisha elongata) [J].Food Chemistry,2007 (104):842-851.
[28] 游丽君,赵谋明.鱼肉制品腥味物质形成及脱除的研究进展[J].食品与发酵工艺,2008,34(2):117-120.
[29] Fitzgerald R J, Cuinn G O. Enzymatic debittering of food protein hydrolysates [J].Biotechnology Advances,2006,24:234-237.
[30] 张洁,董士远,郭晓伟,等.美拉德反应用于牡蛎酶解液脱腥的研究[J].食品工业科技,2009,30(11):215-217.
[31] 阚建全主编.食品化学 [M].北京:中国农业大学出版社,2008: 112-114.
[32] 刘源.鸭肉风味及其在加工过程中的变化研究[D].南京农业大学, 2006.
[33] Donld S M. Flavour formation in meat and meat products: a review [J].Food Chemistry,1998,62(4):415-424.
[34] Dedon P C, Tannenbaum S R. Reactive nitrogen species in the chemical biology of inflammation[J].Arch Biochem Biophys,2004, 423:12-22.
[35] Yen G C, Liao C M, Wu S C. Influence of Maillard reaction products on DNA damage in human lymphocytes [J].J Agric Food Chem,2002,50:2970-2976.
[36] Jing H, Kitts D D. Chemical and Biochemical Properties of caseinsugar Maillard reaction products[J].Food and Chemical Toxicology, 2002,40(7):1007-1015.
[37] Umemura K, Kawai S. Modification of chitosan by Maillard reaction using cellulose model compounds[J].Carbohydrate Polymers,2007,68(2):242-248.
[38] Leahy M M, Reineccius G A. Kinetics of alkylpyrazines formation: effect of pH and water activity[M]// Parliament T H, McCorrin R J, Ho C T. Thermal generation of aromas. Washington DC: American Chmical Society,1989:191-208.
[39] Lan X H, Liu P, Xia S Q, et al. Temperature effecton the non-volatile compounds of Maillard reaction products derived from xylose-soybean peptide system:Furtherinsightsinto thermal degradation and cross-linking[J].Food Chemistry,2010,120:967-972.
[40] 李莹,周剑忠,曾晓雄,等.缢蛏酶解物氨基酸分析及美拉德反应制备风味调味料[J].江苏农业科学,2011,39(3):367-369.
[41] 童彦,雒莎莎,应铁进.鱼蛋白水解液美拉德反应条件优化及反应前后氨基酸组成变化[J].中国食品学报,2011,11(8):101-106.
[42] 张陆霞,管于平,姜玮,等.鳕鱼排蛋白水解及其营养风味型美拉德反应产物的制备[J].食品与发酵工业,2010,36(10):70-74.