Optimization of Enzymatic Preparation of a Flavor Precursor with Mutton Characteristics by Response Surface Methodology
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Abstract:
Refined mutton was digested by lipases to obtain small molecular products. The substrate concentration, enzyme dosage and enzymatic hydrolysis time were selected as single factors, and the lipolysis rate was used as the response index. The Box-Behnken response surface method was used to optimize the lipolytic process based on the experiment of single factors. The characteristic volatile components with different degree of enzymatic hydrolysis were analyzed by a headspace solid phase microextraction / gas chromatography-mass spectrometry (SPME)/GC-MS), and the relationship between the degree of enzymatic hydrolysis and volatiles was determined. The optimum enzymatic hydrolysis conditions were determined as enzymatic temperature 50 ℃, pH 6.5, substrate mass fraction 60%, enzyme dosage 140 U/g substrate and hydrolysis time 6 h, under which the lipolysis rate was up to 29.76%. GC-MS analysis showed that with this lipolysis rate, the hydrolyzate was rich in characteristic volatiles such as aldehydes, ketones, acids and ethers, and aldehyde species contributed to the falvor, with the highest total content of 1.868±0.013 ng/g. This study laid the foundation for the subsequent preparation of mutton flavor by oxidation of mutton tallow and Maillard reaction.
