食品科学 ›› 2003, Vol. 24 ›› Issue (4): 104-107.

• 工艺技术 • 上一篇    下一篇

酪蛋白的酶促水解及其水解物的美拉德反应

 杨叶昆, 李雪梅, 周瑾, 杨彦明   

  1. 云南瑞升科技有限公司
  • 出版日期:2003-04-15 发布日期:2011-12-13

Maillard Reaction Study on Enzymatic Hydrolysis and Hydrolysates of Casein

 YANG  Ye-Kun, LI  Xue-Mei, ZHOU  Jin, YANG  Yan-Ming   

  • Online:2003-04-15 Published:2011-12-13

摘要: 以酪蛋白为原料,经蛋白酶催化水解,得到蛋白水解液,进而和糖进行美拉德反应制成新型非酶棕色化香料。水解酶为胰蛋白酶和木瓜蛋白酶。本文利用正交试验设计,系统地研究了蛋白酶催化条件下酪蛋白的水解,研究了各实验因素对水解效率的影响。最佳水解条件是:水解温度50℃,pH8.0,水解时间24h,酶-底物浓度比0.5%~1.0%。美拉德反应合成的新型非酶棕色化香料,具有浓郁的烤土豆香味。可应用于食品和烟草的加香。

关键词: 酪蛋白, 酶水解, 美拉德反应

Abstract: The casein was hydrolyzed by using enzymes,trypsin and papain. Th e hydrolysates were reacted with glucose to form flavoring materials. The hydrolys is of casein was systematically studied through orthogonal test design. The eff e cts of some factors to hydrolysis efficiency was studied. It was found that th e optimum conditions were: temperature 50℃,resolve time 24h ,pH 8.0, and the r at io of enzyme to substrate 0.5%~1.0%. The nonenzymatic browning flavor had t h e smell of roasted potato. The product could be applied in tobacco and food to enhance their aroma quality and strength.

Key words: casein, enzymatic hydrolysis, maillard reaction