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投稿时间：2018-07-19
投稿时间：2018-07-19
中文摘要: 以南极磷虾酶解液和木糖进行美拉德反应，研究美拉德反应后，酶解液和美拉德产物中游离氨基酸、肽分子量分布、无机离子含量等非挥发性物质的变化规律。结果表明，美拉德反应后，酶解液中多数游离氨基酸含量显著降低，其中亮氨酸、精氨酸、组氨酸、异亮氨酸、半胱氨酸损失率分别为34.18%、16.75%、16.67%、16.10%、12.37%；酶解液肽段中451 Da～1 450 Da组分具有较高的美拉德反应活性；无机离子含量以Na+含量最高；脂肪酸组成呈现减少趋势，减少组分以多不饱和脂肪酸为主。
Abstract:Maillard reaction products from xylose -Euphausia superba hydrolysate system were prepared to investigate. The changes of non-volatile substances，such as free amino acid，peptide molecular weight distribution and inorganic ion content were studied and analyzed. The results showed that after the Maillard reaction，most of the free amino acids in the hydrolysate decreased significantly，in which the loss rates of leucine，arginine，histidine，isoleucine and cysteine were 34.18 %，16.75 %，16.67 %，16.10 % and 12.37 %，respectively. The 451 Da-1 450 Da peptides showed a better activity in Maillard reaction，and the content of inorganic ions was the highest with the content of Na+.The composition of fatty acids showed a decreasing trend，especially the polyunsaturated fatty acids.
keywords: hydrolysate of Euphausia superba Maillard reaction free amino acid peptides inorganic ions fatty acids
文章编号：201902009 中图分类号： 文献标志码：
基金项目:浙江省海洋与渔业局加工支持项目（CTZB-F170927LWZ-SHY1）
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