Study On Flavor Characteristics Of Chicken Protein Maillard Reaction Peptide

The Maillard reaction has a very important position in the food industry and has a great influence on the color,flavor,safety and nutritional value of foods.More and more Maillard reactions and their products are being used in flavors and fragrances,food flavoring agents,preservatives,and other fields.Maillard reaction peptides have also received increasing attention as important precursors for the Maillard reaction.At present,there are many researches on plant peptides,and few studies on animal peptides.The relevant theoretical basis is relatively weak,and related technologies are rarely reported.This paper mainly studies the Maillard reaction conditions of chicken protein hydrolysate,the ultrafiltration process of the Maillard reaction product of chicken protein hydrolysate,the taste characteristics of the chicken protein Maillard reaction peptide,and the volatile flavor properties of the chicken protein Maillard reaction peptide.It provides reference for the preparation of related flavor peptides and industrial production.The main findings are as follows:1.Chicken protein hydrolysate Maillard reaction conditions were optimized.Response surface optimization results showed that the optimal temperature for Maillard reaction is 120°C,the optimal time for Maillard reaction is 120 minutes,the optimal pH for Maillard reaction is 7,and the best monosaccharide is ribose.Compound sugars are xylose and ribose.The best compounding ratio is xylose: ribose = 1:1.At this point,the reaction is fast,the aroma is intense,and the overall acceptance is best.2.Optimization of Ultrafiltration Process for Maillard Reaction Products of Chicken Proteolysis Solution.Through the investigation of the flow rate of different ultrafiltration membranes,the optimum flow rate for the 10 K ultrafiltration membrane is 133cc/min,the optimal flow rate for the 5K ultrafiltration membrane is 125cc/min,and the optimal flow rate for the 3K ultrafiltration membrane is 116cc/min.The optimal flow rate of 1K ultrafiltration membrane was 90cc/min.The influence of different ultrafiltration conditions on membrane flux showed that the optimal feed liquid mass concentration for the ultrafiltration of the Maillard reaction product of chicken protein hydrolysate was 0.2 g/m L.The time was 25 minutes,the pressure was 3.84 psi,and the operating temperature was 36°C.3.Study on the Flavor Characteristics of Chicken Protein Maillard Reaction Peptide Chicken protein Maillard reaction peptides with different molecular weight range have good taste-inducing effect.Among them,the Maillard reaction with 1KD-3KD peptide has the best effect,and the absorbance,color and ?pH after the reaction are the best.Further electronic nose and electronic tongue detection results also showed that the 1KD-3KD peptide Maillard reaction after the best taste.4.Study on Volatile Flavor Characteristics of Chicken Protein Maillard Reaction Peptide.GC-MS analysis showed that 1KD-3KD Maillard reaction peptide identified a total of 158 volatile components,including 27 hydrocarbons,accounting for 17.09%,21 alcohols,accounting for 13.29%,and 29 aldehydes.Accounted for 18.35%,18 kinds of acids,accounting for 11.39%,18 kinds of ketones,accounting for 11.39%,27 kinds of esters,accounting for 17.09%.18 kinds of other substances,accounting for 11.39%.