Studies On The Physicochemical Characterization And Application In Crisp Biscuit Of Silver Carp Peptides Modified By Maillard Reaction

The technology of animal protein hydrolyzed by protease is developing fast inrecent years, and the peptides are absorbed easily and have the functional activity ofreducing blood pressure, antiviral, antioxidant activity. However, the bitter smell ofpeptides limits its application in food field. The S ilver carp peptides（SP）wereimproved by Maillard reaction to ameliorate its off-flavor, and then it was named asSPM in this paper. The physicochemical characterization of SPM was analyzed.Besides, the effects were investigated on nutrition and lipid oxidation of crisp biscuit.1. Maillard reaction conditions were optimized to improve the flavor of silvercarp peptidesIt was analyzed that the influence of several parameters such as Maillardreaction temperature and substrate concentration, and pH as well as time on theflavor and free amino of silver carp peptides. Furthermore, the optimum Maillardreaction conditions were confirmed with response surface method(RSM) whichwere as follows: the reaction temperature, pH, the ratio of peptides and sugar, aswell as time were95℃,8.3,2:1:1,45min, respectively. Sensory scores were9.8after optimizing, which was closed to ideal response values.2. The physicochemical characterization of silver carp peptides modified by MaillardreactionThe physicochemical characterization of SPM, such as spectral absorption,molecular weight distribution, amino acid composition and volatile components wasanalyzed. The results showed the decrease of bitterness of silver carp peptides afterMallard reaction was due to the spatial conformation of polypeptides rather than theloss of substantial amount of hydrophobic amino acid. Charming aromatic ingredientswere formed in SPM owning to Maillard reaction. Besides, there is abundant nutrition and antioxidant activity in SPM which is4.42times than SP.3. The impacts of SPM on the nutritional characteristics and lipid oxidation of crispbiscuit.The1.0%of SPM was added to crisp biscuit, and the composition of amino acidin crisp biscuit was analyzed. The results showed that the content of essential aminoacids in SPM biscuit increased by20.8percentages, compared to the control. Thevalue of PV and TBARS were taken as indexes to investigate the impact of SPM onthe lipid oxidant of crisp biscuit, and compared the degree of inhibiting lip idoxidation of the SPM acting on two different kinds of crisp cookies. The resultsshowed that the oxidation rate of biscuit containing SPM was slower than theother samples. The SPM in biscuit could obviously inhib it the lip id oxidation,and in addition, the inhib itory effect of SPM on butter biscuits was better thanvegetable oil crisp biscuits.