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核农学报  2015 

初始pH值对鸡骨素酶解液Maillard反应产物的影响

DOI: 10.11869/j.issn.100-8551.2015.01.0063, PP. 63-69

Keywords: 鸡骨素酶解液,Maillard反应,pH值,化学组分

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Abstract:

以鸡骨素酶解液为原料,研究了不同初始pH值条件下,添加木糖、半胱氨酸及硫胺素制备的Maillard反应产物(MRPs,maillardreactionproducts)在热反应过程中的特性变化。研究表明,pH值差异引起各体系氨基酸和总糖初始含量及变化趋势差异,pH值5、7和9体系反应终点多肽含量分别为100.11、100.01、104.55mg·mL-1;与其它2个体系相比,pH值9体系分子量为2.3、1.39kDa的峰消失,出现峰面积较大的2.95kDa峰和较小的1.04kDa峰,褐变程度为pH值7体系的1.7倍;随着pH值升高,不同体系的MRPs风味主成分存在一定差异,pH值7体系的有机硫化物电子鼻响应值约为其它两个体系的1.6倍,pH值9体系的氮氧化物响应值最大。不同初始pH值影响添加物的含量及状态,导致各体系Maillard反应历程不同,引起MRPs化学组分的差异。本研究为鸡骨素酶解液MRPs风味及功能组分生成机制的研究及鸡骨高值化衍生产品的开发提供一定理论参考。

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