温度对鸡骨酶解液-木糖美拉德反应产物中非挥发性物质的影响

摘要

以鸡骨酶解液和木糖进行美拉德反应,研究不同温度下鸡骨酶解液-木糖美拉德反应产物中游离氨基酸和肽段等非挥发性物质的变化规律.结果表明,随着温度的增加,鸡骨酶解液-木糖美拉德反应产物中多数游离氨基酸含量显著降低,其损失率总体上与温度呈现正相关,其中丙氨酸、色氨酸、苏氨酸和亮氨酸等损失率高达50％以上;温度越高,鸡骨酶解液中各肽段更易发生美拉德反应,其中1 000～2000 Da和500～1 000 Da组分具有较高的美拉德反应活性.%Maillard reaction products from xylose-chicken bone hydrolysate system were prepared to investigate the effect of temperature on free amino acids and peptides.The contents of most free amino acids in Maillard reaction products decreased as increasing temperature.Content loss of alanine,tryptophan,threonine and leucine were above 50％.Moreover,peptides in chicken bone hydrolysate tended to react with xylose in higher temperature.Especially,1000 ～ 2000 Da and 500 ～ 1000 Da peptides showed a better activity in Maillard reaction.