Study On The Maillard Reaction Characteristics Of Silkworm Pupa Protein Hydrolysate And Its Application In Salted Biscuits

Silkworm pupa is the main by-product of cocoon silk reeling,which is approved by the Ministry of Health of P.R.C "as a common food management of new resource list" the only insects in food.Silkworm pupa is available all over the country,with a high-content of protein as high as 70%(dry basis)and flavor amino acids.this is very helpful in the preparation of a basic material of flavor peptides.This paper aims to establish a matching technique in the salted biscuits,which based on the existing enzymatic hydrolysis technology andpreparing by Maillard reaction with silkworm pupa,analysis the characteristics of its flavor,antioxidant activity.This paper established a high value utilization technology,the by-product of cocoon silk reeling for the comprehensive utilization of silkworm pupa protein provides an effective way.Themain results are showedas follows:(1)Optimization of silkworm pupa enzymatic hydrolysis Maillard reaction conditions Based on the single factor test and orthogonal test,we use browning value,flavor and sensory to determine the best condition of Maillard reaction: the reaction temperature,reaction time,initial p H was 110 ?,1 h and 7.0.(2)The flavor and the antioxidant activity of Maillard reaction products are closely related with the reaction conditionsThe components of the volatile flavor and the free amino acids are influenced by the Maillard reaction conditions(time,temperature,pH)in different degrees.And the results show that the characteristics of meat aroma of heterocyclic compounds(thiazole,furan)and aldehyde ketones compounds(nonyl aldehyde,octyl aldehyde)relative content is high in the temperature of 110 ?,time of 1 h,and in the pH7.0,p H8.0 heterocyclic material relative content close to aldehyde ketones.the Maillard reaction time ? 2 h,the temperature is? 110 ?,the proportion of fresh sweet amino acid accounted for the total amino acid content is high.Comprehensive sensory ratings of the maillard reaction products,we can get the condition of Maillard reaction:the reaction temperature,reaction time,initial pH were 110 ?,1 h and 7.0,which volatile flavor is better.Investigating the effects of antioxidant activities in different reaction temperature,time,initial p H by researching on the Maillard reaction product(MRPs)of the reeling silkworm pupa.The results show: the influence of antioxidant activity of the MRPs,with the increase by the rising of temperature.(3)Reaction conditions effectively control the formation of Maillard Reaction-derived HazardBy researching the Maillard reaction-derived hazard,found in the maillard reaction time less than or equal to 1 h and the temperature was below 110?,5-HMF in maillard reaction products were not detected;The reaction system of initial p H value only in 8.0,the 5-HMF were detected,and the content was 1.48? g/mL.Large amplitude conte nts among the furfural and AA.Comprehensive three kinds of Maillard Reaction-derived hazards contents,the quality attributes and sensory properties of the MRPs,the best condition of Maillard reaction: the reaction temperature,reaction time,initial p H were 110 ?,1 h and 7.0.(4)The flavor peptides effectively improve quality of salted biscuits Research on the application of the flavor peptides by Maillard reaction of silkworm pupa,the MRPs could improve the color of salted biscuits,reduce the hardnessand increase the brittleness of biscuits,made the biscuits more crispper,tasted better.and improved the flavor of biscuits at the same time.