中国农业科学 ›› 2015, Vol. 48 ›› Issue (18): 3689-3700.doi: 10.3864/j.issn.0578-1752.2015.18.012

• 贮藏·保鲜·加工 • 上一篇    下一篇

pH与反应温度对鸡骨素酶解液MRPs品质特性的影响

胡礼1,2,王金枝1,张春晖1,唐春红2,杜桂红3,李侠1,李春红1   

  1. 1中国农业科学院农产品加工研究所/农业部农产品加工重点实验室,北京100193
    2重庆工商大学环境与生物工程学院,重庆400067
    3鹤壁普乐泰生物科技有限公司,河南鹤壁456750
  • 收稿日期:2015-01-12 出版日期:2015-09-16 发布日期:2015-09-16
  • 通讯作者: 张春晖,Tel:010-62819469;E-mail:dr_zch@163.com
  • 作者简介:胡礼,Tel:010-62815950;E-mail:shiyinlh@163.com
  • 基金资助:
    国家自然科学基金(31401623)、国家科技合作与交流专项(010S2012ZR0302)、农业部“948”重点项目(2011G8)

Characteristics of Maillard Reaction Products from Enzymatic Hydrolysate of Chicken Bone Extract as Influenced by pH and Temperature

HU Li1,2, WANG Jin-zhi1, ZHANG Chun-hui1, TANG Chun-hong2, DU Gui-hong3, LI Xia1, LI Chun-hong1   

  1. 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100193
    2College of Environmental and Biological Engineering, Chongqing Technology and Business University, Chongqing 400067
    3Hebi Protil Biotechnology Co., Ltd, Hebi 456750, Henan
  • Received:2015-01-12 Online:2015-09-16 Published:2015-09-16

摘要: 【目的】了解pH与反应温度对以鸡骨素酶解液为原料的Maillard反应的影响,分析美拉德反应产物(Maillard reaction products,MRPs)理化特性、感官品质及抗氧化性之间的关系,为高品质鸡骨素衍生化产品的开发提供工艺参考。【方法】在设定反应条件(pH 5.0、7.0、9.0;95℃、105℃、115℃)下,探讨反应条件对MRPs紫外吸收率、褐变程度、多肽分布、风味变化、感官品质及抗氧化性等指标的影响,分析各指标之间的相关性,并评价不同反应条件下各处理组MRPs的综合品质。【结果】通过比较各组合反应体系MRPs的吸光度,发现pH值增大能显著提高Maillard初级反应速率,温度升高导致MRPs褐变程度加剧。各体系分子量为1 000—200 Da的多肽含量均占MRPs多肽总量的50%以上,且与感官评分呈显著正相关(r=0.772,P<0.05)。电子鼻(E-nose)与电子舌(E-tongue)风味特征主成分分析发现,各体系MRPs挥发性风味物质的生成易受温度影响,而滋味物质的生成易受pH影响。感官评价结果显示,随着pH增大,MRPs的感官评分减小,其中105℃、pH 5.0条件下制备的MRPs感官评分最高,比初始样品高57.32%。与pH 7.0、pH 9.0体系相比,pH 5.0条件下制备的MRPs还原力与ABTS+自由基清除能力均显著提高,而凝胶电泳结果显示MRPs对pBR322型超螺旋质粒DNA抗H2O2氧化损伤的保护能力与ABTS+清除能力呈显著正相关(r=0.689,P<0.05)。结合层次分析确定指标权重与“合理-满意度”计算,得出pH 5.0、105℃处理组MRPs综合品质得分最高,为0.92。【结论】在鸡骨素酶解液Maillard反应体系中,pH及反应温度均显著影响MRPs品质特性。在本试验范围内,pH 5.0、105℃条件下更有利于制备高品质鸡骨素酶解液MRPs,在感官评价、色泽及抗氧化性等综合品质上优于其他各组。

关键词: 鸡骨素酶解液, pH, 温度, Maillard反应, 风味品质, 抗氧化性

Abstract: 【Objective】To obtain the desired flavor quality and antioxidant activity Maillard reaction products (MRPs) from enzymatic hydrolysate of chicken bone extract, the effects of controlled Maillard reaction parameters on those qualities were studied in this paper.【Method】Enzymatic hydrolysate of the chicken bone extract was sequentially added with 0.5% (w/w) xylose, cysteine hydrochloride, and thiamin to adjust pH values at  pH 5, pH 7, and pH 9 with 6 mol·L-1 NaOH, respectively, then reacted for 90 min in the Maillard reaction kettle at 95, 105, 115, respectively. Indicators including UV absorption rate, browning rate, reducing power, ABTS+ radical scavenging activity were measured by UV-visible spectrophotometer. The MW distribution of peptides of different controlled reaction conditions were analyzed by gel permeation chromatography (GPC) with HPLC. Changes of flavor were observed by electronic nose and electronic tongue. The acceptability of MRPs flavor was determined by sensory evaluation. Changes of plasmid DNA damage protective effect of MRPs were analyzed by agarose gel electrophoresis. Correlation analysis between indexes of MRPs was also performed to establish possible linkages between controlled reaction condition and different parameters of MRPs in this study.【Result】The content of intermediate product increased with pH value. The higher the pH value was, the faster the primary reaction rate of Maillard was, while the degree of browning increased with temperature rose. The content of peptides of 1 000-200 Da in all the reaction systems accounted for more than 50% of the total peptides content, and was significantly correlated with sensory evaluation score (r=0.772, P<0.05). The contents of peptides of >3 000 Da, 3 000-1 000 Da, and <200 Da were highly positive correlated with each other (P<0.01), and were all highly negatively correlated with the peptides of 1 000-200 Da (P<0.01). Principal component analysis (PCA) on the flavor of each MRPs indicated that the temperature could significantly change the composition of volatile flavor of MRPs, while different pH value mainly caused the differences in taste of MRPs. Sensory evaluation score of each MRPs decreased with the increasing of pH, the score of the MRPs which prepared at pH 5 and 105 increased by 57.32% compared to the initial sample, and was the highest. Reducing power and ABTS+ scavenging capacity of the MRPs with pH 5 were significantly higher than that of pH 7 and 9, while DNA damage protection effect of MRPs was significantly positively correlated with ABTS + scavenging capacity (r=0.689, P<0.05). Correlation analysis results showed that sensory evaluation scorewas highly negatively correlated with UV absorption rate, browning rate and content of peptides with MW <200 Da (P<0.01), while UV absorption rate was highly negatively correlated with reducing power (P<0.01). 【Conclusion】In the Maillard reaction system of enzymatic hydrolysate of chicken bone extract, pH and the reaction temperature significantly affect the quality characteristics of MRPs. In the range of this experiment, MRPs with controlled reaction conditions of pH 5 and 105oC was better than the other groups on the flavor quality, color and comprehensive antioxidant activities.

Key words: enzymatic hydrolysate of chicken bone extract, pH, temperature, controlled Maillard reaction, flavor quality, antioxidant activity