犬类诱食剂中酶解反应与美拉德反应最佳条件优化研究

试验旨在开发一款适用于干犬粮的诱食剂,研究犬类诱食剂中酶解反应与美拉德反应的最佳条件.试验选用鸡胸肉、鸡心、鸡肝为主要原料,采用木瓜蛋白酶进行水解,在酶解液中添加木糖和L-半胱氨酸,利用美拉德反应产物制备适合犬类的诱食剂.采用单因素和正交试验,以水解度为考核指标,研究水解反应过程;通过感官评价及动物试验探索最佳美拉德反...

Optimization of optimal condition of enzymatic hydrolysis and maillard reaction in canine attractant

The experiment was to develop a bait attractant for dry dog food, to study the optimal conditions of enzymatic hydrolysis and Maillard reaction in canine bait attractants. In the experiment, chicken breast, chicken heart and chicken liver were used as the main raw materials, and papain was used for hydrolysis, adding xylose and L-cysteine to enzymatic hydrolysis solution, using Maillard reaction product to prepare a food attractant suitable for canine pets. Single factor and orthogonal experiments were used to study the hydrolysis reaction process with the degree of hydrolysis as the evaluation index. The optimal Maillard reaction conditions were explored through sensory evaluation and animal experiments. The results showed that the optimal ratio of chicken breast, chicken heart and chicken liver was 1∶ 2∶ 1, the liquid-tomaterial ratio was 5 mL/g, the optimal hydrolysis temperature of papain was 50 ℃, 1.2% papain was added, pH value was7.5, the hydrolysis time was 4 h, and the phagocytosis under the condition had a pure fragrance. The study indicates that adding 2% xylose and 0.5% L-cysteine to 100 mL enzymolysis solution and reacting at 100 ℃ for 60 min at pH 7.0, the quality of food attractant is the best.