The Studies On Rice Protein Hydrolized Maillard Reaction Produce Meat Flavor

Base on the rice protein,this research elected the higher hydrolysis degree of both enzymes Alcalase and Flavourzyme from Neutrase, Alca- lase, Flavourzyme,Protamex. We determined the best hydrolysis conditions of these two enzymes through single-factor and orthogonal experiments. The hydrolysis temperature of the Alcalase is 60℃,pH value 9.0, enzyme volue as 2500u/g protein, hydrolysis time is 3h, its DH reach to 4.56%; and The hydrolysis temperature of the Flavourzyme is 50℃, pH value is 7.0, enzyme volue as 2000u/g protein, hydrolysis time is 1h, its DH reach to 2.62%.Substrate concentration all as 8%(w/w). Under this condition, rice protein is hydrolyzed by twice enzymolysis method, and its DH can reach to 10.26%.We got the hydrolysis material of rice protein under the best hydrolysis condition, by sensory-evaluating method, controlled reaction temperature, reaction time, starting pH value, concentration of L-Cysteine hydrochlo- ride, concentration of Glucose and concentration of vitaminB1`s effect to the aroma and color of the Maillard reaction by many single-factor experiments. Then controlled the best effect conditions throu- gh orthogonal experiments. That is reaction temperature 110℃, reaction time 80 min, starting pH value 6.0, concentration of L-Cysteine hydroch- loride 0.8%(w/w), concentration of Glucose 6.0%(w/w) and concentration of vitaminB1 0.4%(w/w). Meat flavour base material manufactured in this condition have typical meat features. Extracted by SDE method and separated by GC-MS analysis,16 types of volatile compounds were identified from rice protein hydrolysis objects L-Cysteine hydrochloride D-gluse model system Maillard reaction solution, of which 3-mercapto-2- methyl-4,5-dihydrofuran, 2,6-dimethylpyrazine, 2-methyl-3-furanthiol, 4,5- methyl-dihydro-1,3-thiazol, 2H-Py-ran-2,6-dione have beef typical aroma. 3-hydroxy-4-methoxymandelic acid and Tetradecanoic acid were also detected, of which 3-hydroxy-4-methoxymandelic acid mainly performance Vanillin flavour. Although they were not the aroma constituents of the meat flavour,they have efficiency role to the overall aroma.