Maillard Reaction Process And Oxidation Resistance Analysis Of Enzymatic Hydrolysate Of Freshwater Fish Processing

The Maillard reaction is the reaction between amino compound(protein,peptide or amino acid)and carbonyl compound(reducing sugar).When heated together,they can produce brown pigments,flavor substances and a large number of substances with antioxidant properties,which have the function of color and aroma production,odor reduction and oxidation resistance.If the by-products of the processing of freshwater fish are hydrolyzed with enzymes and added with reducing sugar,and Maillard reaction is carried out under certain conditions,it is expected that the flavoring substances with certain color and flavor and antioxidant properties can be produced without decolorization and fishy process,so as to efficiently use the proteins in them.In addition,the flavor substances prepared by the Maillard reaction belong to the category of natural flavor substances,which is healthier and safer than chemically synthesized flavor substance,and conform to the trend and demand for natural and healthy food consumption.In this paper,the enzymatic hydrolysis process of the by-products of freshwater fish processing was optimized,and the effects of maillard reaction on the antioxidant activity and volatile flavor substances of the enzymatic hydrolysate were studied.The research content and results are as follows:(1)Enzymatic hydrolysis process of by-products of freshwater fish processingWith fishbone by-products from processing of freshwater fish and fish head as the experimental materials with neutral protease,alkaline protease flavor protease and papain enzyme for experiment,respectively under the optimal condition for enzymatic hydrolysis,select the optimal protease by single factor experiments,the optimal temperature,respectively,to determine the optimal protease pH time,enzyme and enzyme solution Box-Behnken was optimized by response surface method,on the basis of comprehensive analysis of the Design-Expert8.06,freshwater fish processing by-products optimum process conditions of enzymatic hydrolysis is: temperature of 49.4,the pH value was 7.27,the amount of enzyme added was 2545 Ug,and the enzymatic hydrolysis time was 3h.At this time,themaximum degree of hydrolysis was 22.91%(2)Study on Maillard reaction and analysis of antioxidant activityTo get the best enzyme solution process the enzymatic hydrolysate of Maillard reaction with different reducing sugar,collection of Maillard reaction products,with DPPH free radical clearance rate,and polymer concentration melanoidin A420 nm as an index,to explore the types and adding amount of reaction temperature reducing sugar initial pH value and the influence of reaction time on the Maillard reaction.By Response Surface Methodology of the optimum process conditions for Maillard reaction,the temperature is 111,enzyme solution pH value of 5.80,reducing sugar content was 3%,the reaction time is 3 h,under the condition of the Maillard reaction products of DPPH free radical clearance rate was 86.86%,A420 nm 0.243 the Maillard reaction products have higher antioxidant activity and to control the browning degree with good color and flavor.(3)Effect of Maillard reaction on volatile flavor substances in enzymatic hydrolysateA total of 143 volatile flavor substances were detected in the Maillard reaction products of the enzymatic hydrolysate of the by-products of freshwater fish processing by the Comprehensive Two Dimensional Gas Chromatography-Mass Spectrometry.The volatile flavor substances were alcohol esters,ketones,heterocyclic hydrocarbons,aldehydes,phenols,phenols,ether amines and other unclassified compounds.After the Maillard reaction,the types and contents of furan and pyrazine compounds increased,and the content of benzaldehyde in the aldehyde compounds increased,indicating that Maillard reaction can improve the smell of enzymatic hydrolysates,by-products of fresh water fish chyme processing,and produce unique flavor.