Development Of Maillard Flavor Products Based On Maillard Reaction Of Chicken Bone Protease Hydrolysate

Broiler chicken is a large number of by-product that has not been fully exploited.In this paper,the preparation of chicken protein hydrolyzate Maillard flavor products has been optimized.we analyzed hydrolyzate Maillard reaction prodcut that under different reaction temperatures.And free amino acids,peptides and other flavor substances and volatile flavor components has also been analyzed.Finally,the antioxidant activity of chicken protein hydrolyzate Maillard reaction products has been investigated.1.Study and optimize the preparation of chicken protein hydrolyzate reaction type flavor.By Friedman test sorting and multiple analysis and optimization of the Maillard reaction process.Such as coordination:By examining the Maillard reaction product flavor,browning degree,determine the type and amount of raw materials Maillard reaction.Final optimization result is:40mg/mL xylose,20mg/mL of cysteine,10mg/mL alanine,8mg/mL Vc,5 mg/mL V_B1,temperature of 100?,90min.2.Analysis of the changes under different reaction conditions chicken protein hydrolyzate Maillard reaction products.With the increase of reaction temperature,chicken hydrolyzate-xylose Maillard reaction degree increases,pH decreased,increased,decreased content of free amino browning showed a positive correlation with the temperature;by the Maillard reaction after most of the free amino acids and peptides and other content decreased significantly,which,tryptophan,threonine and leucine and other amino acids and 1000-2000 Da and 500-1 000 Da components with high Merah Germany reactivity.3.Analyzed chicken hydrolyzate-xylose MRPs Maillard antioxidant activity under different reaction conditions.The results showed that different reaction conditions for chicken hydrolyzate-xylose Maillard reaction product of the antioxidant activity significantly affected,which MRPs-100 to·OH radical and DPPH radical scavenging rate of up to 16.3%and 8.9%.Much higher than the MRPs-80 and MRPs-60.Besides chicken protein hydrolyzate MRPs-100 to Fe³⁺reducing power is 2.5 times of the MRPs-80,and seven times of the MRPs-60.