| 毕赤酵母表达不同拷贝数风味肽的呈味性比较 |
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| 引用本文： | 高应瑞,白小佳,赵伍英,王艳萍.毕赤酵母表达不同拷贝数风味肽的呈味性比较[J].天津科技大学学报,2011,26(3):1-5. |
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| 作者姓名： | 高应瑞 白小佳 赵伍英 王艳萍 |
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| 作者单位： | 1. 食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津,300457
2. 天津春发食品配料有限公司,天津,300300 |
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| 基金项目： | 天津市东丽区科技创新专项资金项目，天津市科技发展计划项目 |
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| 摘 要： | 应用毕赤酵母发酵表达不同串联拷贝牛肉风味肽(4BMP、8BMP、12BMP、16BMP).分别以不含风味肽的发酵液和牛肉汤作对照,经过美拉德反应制备牛肉香精.对不同串联拷贝数的BMP制备的牛肉香精风味特性进行感官评价.结果显示:由不含BMP的发酵液制备的牛肉香精特征味不明显,总体肉香味弱;由牛肉汤制备的牛肉香精特征味明显,但强度弱;以含多拷贝BMP发酵液制备的牛肉香精肉香味和特征味明显.其中4BMP总体香味不和谐;8BMP、12BMP、16BMP牛肉特征突出,肉香味明显,且权重评分方差分析显示3种多肽制备的牛肉香精总体风味无显著性差异.所以,BMP作为基料进行美拉德反应可以提升产物的牛肉特征味和总体肉香味,而拷贝数的增加对风味的影响并不显著.
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| 关 键 词： | 毕赤酵母 牛肉香精 美拉德反应 |
Comparison of Flavor on Expression of Different Copies Beefy Meaty Peptide in Pichia Pastoris |
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| GAO Ying-rui,BAI Xiao-jia,ZHAO Wu-ying,WANG Yan-ping.Comparison of Flavor on Expression of Different Copies Beefy Meaty Peptide in Pichia Pastoris[J].Journal of Tianjin University of Science & Technology,2011,26(3):1-5. |
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| Authors: | GAO Ying-rui BAI Xiao-jia ZHAO Wu-ying WANG Yan-ping |
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| Institution: | GAO Ying-rui1,BAI Xiao-jia1,ZHAO Wu-ying2,WANG Yan-ping1(1.Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Tianjin 300457,China,2.Tianjin Chunfa Food Ingredients Limited Company,Tianjin 300300,China) |
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| Abstract: | Expression of different copy number of beefy meaty peptide(4BMP,8BMP,12BMP,16BMP)in Pichia pastoris,using beef soup and the fermentation broth without BMP for the control respectively and preparation of beef flavor-ing essence by Maillard reaction was studied.Sensory evaluation was done on beef flavoring essence,which is prepared by different copy number of BMP.The results showed that beef flavor characteristic of beef flavoring essence prepared by the fermentation broth without BMP is not obvious,and meat ... |
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| Keywords: | Pichia pastoris beef flavoring essence Maillard reaction |
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