Optimization of Maillard Reaction Process for Enzymatic Hydrolyzate of Squid Processing By-products
By-products from squid processing accounts for about 20%,which abounds with protein,amino acids and other nutrients and flavor components.In this study,a dual-enzyme enzymatic hydrolysis process was utilized to prepare the enzymatic hydrolyzate of squid processing by-products.Using sensory scores as indicators,the Maillard reaction process of the enzymatic hydrolyzate of squid processing by-products and soybean polysac-charide-glucose were optimized through single factor and orthogonal experiments.The result shows that the sensory score of the enzymatic hydrolyzate approaches the highest,and the product of experimental reaction presents an obvious squid aroma and tastes delicious at the conditions of pH 8.0,temperature 110℃,4%(ω(glucose)∶ ω(soybean polysaccharide)= 3 ∶ 1)of glucose-polysaccharide addition amount,and 60 minutes of reaction times.The results of the electronic tongue showed that there was significant difference between enzymatic hydrolysate and Maillard reaction products,and that Maillard reaction can improve the flavour of enzymatic hydrolysate.This study provides ideas for the comprehensive utilization of squid processing by-products and the development of aquatic seasonings.
NETL
NSTL
万方数据
维普
