食品科学 ›› 2013, Vol. 34 ›› Issue (9): 33-36.doi: 10.7506/spkx1002-6630-201309008

• 基础研究 • 上一篇    下一篇

不同加热方法对牛肉酶解蛋白与葡萄糖反应活性的影响

吴 肖1,孔令会1,于立梅2   

  1. 1.广东汇香源生物科技股份有限公司,广东 广州 510663;2.仲恺农业工程学院轻工食品学院,广东 广州 510225
  • 收稿日期:2013-01-10 修回日期:2013-04-17 出版日期:2013-05-15 发布日期:2013-05-07
  • 通讯作者: 吴肖 E-mail:wuxiao@h-bio.com
  • 基金资助:

    “十二五”国家科技支撑计划项目(2011BAD23B01)

Different Heating Methods for the Reactivity between Beef Enzymatic Protein and Glucose

WU Xiao1,KONG Ling-hui1, YU Li-mei 2   

  1. 1. Guangdong H-BIO Biotech Co. Ltd., Guangzhou 510663, China;
    2. College of Light Industry and Food Science, Zhongkai University of Agricultural and Engineering, Guangzhou 510225, China
  • Received:2013-01-10 Revised:2013-04-17 Online:2013-05-15 Published:2013-05-07
  • Contact: WU Xiao E-mail:wuxiao@h-bio.com

摘要:

目的:探讨不同加热方法(微波、高压、热空气流、水蒸气)下牛肉酶解蛋白与葡萄糖之间的反应活性。方法:以精制新鲜牛肉为基料,采用分子质量分布分析法和感官品评分析法。结果:在不同加热方法处理中,牛肉酶解蛋白类物质活性发生变化的方式不同,主要是降解作用、分解作用和聚合作用,而Maillard反应作用方式不太显著,体现牛肉风味物质分布于1000~4999D区间,主要集中于3000~4999D之间,结论:在3000~4999D这个区间的牛肉风味物质烤香不明显,主要体现良好的牛肉本味和浓厚的口感。

关键词: 牛肉, 加热方法, 反应活性, 风味

Abstract:

Objective: To investigate the effect of different heating methods (microwave, high pressure, the flow of hot air,
water vapor) on reactivity between beef enzymatic protein and glucose. Methods: refined fresh beef as the base material, the
molecular weight distribution analysis and sensory evaluation analysis were applied. Results: the activities of beef enzymatic
protein changed in various ways among different treatment of heating methods, mainly including degradation, decomposition
and polymerization reactions. But the Maillard reaction was not significant. The beef flavor substances were distributed
between 1000 D and 4999 D, mainly in the range of 3000—4999 D. Conclusion: The beef flavor substances in the range of
3000—4999D were not significant in the roasted flavor, but showed good beef flavor and strong taste.

Key words: beef, heating method, reactivity, flavor

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