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投稿时间：2017-09-29
投稿时间：2017-09-29
中文摘要: 以双孢蘑菇蛋白酶解液为反应基液，通过美拉德反应制备呈味基料，对双孢蘑菇蛋白酶解液美拉德反应中的氨基酸和糖进行筛选，考察总糖添加量、氨基酸添加量、反应时间、反应温度和pH值对反应产物的影响，并通过正交试验对双孢蘑菇蛋白酶解液美拉德反应条件进行优化。结果表明：双孢蘑菇蛋白酶解液美拉德反应中添加谷氨酸和木糖效果最好，优化的条件为：木糖添加量7%、谷氨酸添加量5%、反应时间50 min、反应温度120℃、pH 10。经感官评定，利用双孢蘑菇蛋白酶解液美拉德反应制备的呈味基料具有食用菌特有的浓郁芳香味，并且味道鲜美适口，醇厚。
Abstract:The flavor condiments were prepared by Maillard reaction with the protein enzymatic hydrolysate of Agaricus bisporus as reaction base liquid.The amino acids and sugars in the Maillard reaction were screened.The effects of total sugar additive amount，amino acid additive amount，reaction time，temperature and pH value on the reaction products were investigated.And the conditions of Maillard reaction were optimized by orthogonal tests.The results showed that glutamic acid and xylose had the best effects in the Maillard reaction.The optimum conditions were as follows：amount of xylose 7%，amount of glutamic acid 5%，reaction time 50 min，reaction temperature 120℃，and pH 10.According to the sensory evaluation，the flavor condiments prepared from protein enzymatic hydrolysate of Agaricus bisporus by Maillard reaction had a unique concentrated flavor of edible mushrooms，a delicious taste and a mellow mouthfeel.
keywords: protein enzymatic hydrolysate of Agaricus bisporus Maillard reaction flavor condiments sensory evaluation
文章编号：201723014 中图分类号： 文献标志码：
基金项目:国家自然科学基金面上项目（31571779）；国家自然科学基金青年科学基金项目（31501432）；中国博士后科学基金项目（2017M612117）
| 作者 | 单位 |
| 赵立娜1，陈紫红2，于志颖1，陈旭3，汪少芸3，* | 1.福建农林大学国家菌草工程技术研究中心，福建福州350002；2.福建农林大学食品科学学院，福建福州350002；3.福州大学生物科学与工程学院，福建福州350108 |
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