关键词: 鱿鱼内脏, 多肽, 氨基酸, 美拉德反应, 褐变程度

Abstract:

Squid-flavor essence was prepared by Maillard reaction from squid viscera protein hydrolysates with different
hydrolysis degrees. We examined changes in the contents of amino acids, peptides and reducing sugar in reaction solution
before and after Maillard reaction and investigated the effect of hydrolysis degree of protein on browning degree of
Maillard reaction products (MRPs). The results showed that, with an increase in hydrolysis degree of squid viscera protein,
the consumption of amino acids increased after Maillard reaction, among which Arg, Glu, Lys and Leu had a larger
consumption. The consumption of peptides and reducing sugar increased at first, reaching a maximum value of 26.5% after
4 h of hydrolysis, followed by a decrease. Similarly, the absorbance and spectral scanning values of MRPs increased at first
and decreased afterward. Meanwhile, the color became darker at first and then lighter.

Key words: squid viscera, polypeptide, amino acid, Maillard reaction, browning degree