响应面法优化酶法制备羊肉特征风味前体工艺
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摘要
以精炼羊脂为原料,利用脂肪酶酶解以得到小分子脂解产物。选取底物浓度、加酶量、酶解时间为单因素,脂解率为响应指标进行单因素试验,并在此基础上采用Box-Behnken响应面法设计优化羊脂酶解工艺,且对不同酶解程度羊脂特征性挥发成分进行顶空固相微萃取/气相色谱-质谱(SPME/GC-MS)分析,确定酶解程度与挥发物之间的关系。结果表明,在酶解温度为50℃,pH为6.5时,最佳酶解体系参数为:底物质量分数达到60%,酶添加量为140 U/g底物,酶解时间6 h,脂解率可达29.76%。GC-MS结果表明:在此脂解率时,可富集大量比其它酶解程度更多挥发性的醛类、酮类、酸类、醚类。且在此脂解率时,对香气贡献最大的醛种类最多,总含量最高为(1.868±0.013) ng/g,可作为最适酶解程度。本研究参数为后续羊脂氧化及美拉德反应制备羊肉特征风味香精奠定基础。
Refined mutton was digested by lipases to obtain small molecular products.The substrate concentration,enzyme dosage and enzymatic hydrolysis time were selected as single factors,and the lipolysis rate was used as the response index.The Box-Behnken response surface method was used to optimize the lipolytic process based on the experiment of single factors.The characteristic volatile components with different degree of enzymatic hydrolysis were analyzed by a headspace solid phase microextraction/gas chromatography-mass spectrometry(SPME)/GC-MS),and the relationship between the degree of enzymatic hydrolysis and volatiles was determined.The optimum enzymatic hydrolysis conditions were determined as enzymatic temperature 50 ℃,pH 6.5,substrate mass fraction 60%,enzyme dosage 140 U/g substrate and hydrolysis time 6 h,under which the lipolysis rate was up to 29.76%.GC-MS analysis showed that with this lipolysis rate,the hydrolyzate was rich in characteristic volatiles such as aldehydes,ketones,acids and ethers,and aldehyde species contributed to the falvor,with the highest total content of 1.868±0.013 ng/g.This study laid the foundation for the subsequent preparation of mutton flavor by oxidation of mutton tallow and Maillard reaction.
Refined mutton was digested by lipases to obtain small molecular products.The substrate concentration,enzyme dosage and enzymatic hydrolysis time were selected as single factors,and the lipolysis rate was used as the response index.The Box-Behnken response surface method was used to optimize the lipolytic process based on the experiment of single factors.The characteristic volatile components with different degree of enzymatic hydrolysis were analyzed by a headspace solid phase microextraction/gas chromatography-mass spectrometry(SPME)/GC-MS),and the relationship between the degree of enzymatic hydrolysis and volatiles was determined.The optimum enzymatic hydrolysis conditions were determined as enzymatic temperature 50 ℃,pH 6.5,substrate mass fraction 60%,enzyme dosage 140 U/g substrate and hydrolysis time 6 h,under which the lipolysis rate was up to 29.76%.GC-MS analysis showed that with this lipolysis rate,the hydrolyzate was rich in characteristic volatiles such as aldehydes,ketones,acids and ethers,and aldehyde species contributed to the falvor,with the highest total content of 1.868±0.013 ng/g.This study laid the foundation for the subsequent preparation of mutton flavor by oxidation of mutton tallow and Maillard reaction.
引文
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[2]Pearson A M,Wenham L M,Carse W A.Observations on the contribution of fat and lean to the arom of cooked beef and lamb[J].Animal Science,1973,36:511-515
[3]何小燕,田洪磊,詹萍,等.鸡肉香精最适风味前体PLSR分析与研究[J].现代食品科技,2016,32(10):268-275HE Xiao-yan,TIAN Hong-lei,ZHAN Ping,et al.Analysis and study of the desirable precursor of the chicken flavor based on PLSR[J].Modern Food Science and Technology,2016,32(10):268-275
[4]林庆斌,孙宝国,谢建春.以热反应制备羊肉香精为目的的羊脂控制氧化工艺研究[J].食品科学,2005,26(8):142-146LIN Qing-bin,SUN Bao-guo,XIE Jian-chun.Study on the technology of suet oxidized in control for p reparation of muttony flavor by the thermal reaction[J].Food Sciences,2005,26(8):142-146
[5]颜伟强,唐彬婧.脂肪降解及其产物在美拉德反应中应用的研究[J].食品科学,2006,3:272-274YAN Wei-qiang,TANG Bing-jing.Study on application of fat by enzymatic degration in maillard reaction[J].Food Sciences,2006,3:272-274
[6]唐琪,肖作兵,宋诗清,等.猪肉特征风味前体酶法制备工艺[J].中国食品学报,2016,16(6):112-121TANG Qi,XIAO Zuo-bing,SONG Shi-qing,et al.The enzymatic preparation technology of characteristic flavor precursors of pork[J].Journal of Chinese Institute of Food Science and Technology,2016,16(6):112-121
[7]Vandendool H,Kratz P D.A Generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography[J].Journal of Chromatography A,1963,11(c):463-471
[8]Charoensiddhi S,Anprung P.Bioacrive compounds and volatile compounds of Thai bael fruit(Aegle marmelos(L.)Correa)as a valuable source for functional food ingredients,Internat[J].Food Res.J.,2008,15(3):287-295
[9]Thakeow P,Angeli S,Weissbecker B,et al.Antennal and behavioral responses of Cis boleti to fun-gal odor of Trametes gibbosa Chem[J].Senses,2008,33(4):379-387
[10]Isogai A,Utsunomiya H,Kanda R,et al.Changes in the aroma compounds of sake during Aging[J].Agricultural Food Chem.,2005,53,10,4118-4123
[11]Kundakovic T,Fokialakis N,Kovacevic N,et al.Essential oil composition of Achillea lingulata and A.umbellate[J].Flavour Fragr J,2007,22(3):184-187
[12]Adamiec J,Rossner J,Velise K J,et al.Minor Strecker degradation products of phenylalanine and phenylglycine[J].Eur Food Res Technol.,2001,212(2):135-140
[13]Cajka T,Riddellova K,Klimankova E,et al.Traceability of oliveoil based on volatiles pattern and multivariante analysis[J].Food Chem,2010,121(1):282-289
[14]Narain N,Galvao M S,Madruga M S.Volatile compounds captured through purge and trap technique in caja-umbu(Spondias sp.)fruits during maturation[J].Food Chem,2007,102(3):726-731
[15]Ladikos D,Lougovois V.Lipid oxidation in muscle foods:Areview[J].Food Chemistry,1990,35:295-324
[16]Adams A,Kitryte V,Venskutonis R,et al.Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products[J].Food Chemistry,2009,115:904-911
[17]Rochat S,Chaintreau A.Carbonyl odorants contributing to the in-oven roast beef top note[J].Jo-urnal of Agricultural and Food Chemistry,2005,53:9578-9585
[18]Shahidi F,Rubin L J,D Souza L A.Meat flavor volatiles:Areview of the composition,techniques of analysis,and sensory evaluation[J].Crit Rev Food Sci Nutr,1986,24(2):141-243
[19]Mottram D S.Flavour formation in meat and meat products:a review[J].Food Chem,1998,62:415-424
[20]Selke E,Rohwedder WK,Dutton HJ.Volatile components from tristearin heated in air[J].J.Am.Oil Chem.Soc,1975,52(7):232-235
[21]Buttery R G,Orts W J,Takeoka G R,et al.Volatile flavor components of rice cakes[J].Journal of Agricultural and Food Chemistry,1999,47:4353-4356
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