Study On The Production Of Reeling Silkworm Pupa Flavor Peptide And Its' Application To The Pork Jerky

Silkworm pupa is the main byproduct of silk trade in China,it's an ideal high-quality protein resources.There are quantities of amino acids of fresh sweet tastes in the silkworm pupa hydrolysate,which is rich in nutrition. Take the reeling silkworm pupa as raw material and produce flavor peptides by enzymatic hydrolysis,then apply it to the pork jerky,which has a very important significance to increase the added value of silkworm pupa,meet the diverse needs of seasonings market and develop natural antioxidants.The specific contents and findings as follows:(1)Take sensory flavor as indexes and discuss the effect of the reeling technology on producing flavor peptides.The results showed as follows:all of the heat treating,molt simulation and molt simulation-drying could enhance the sensory flavor of silkworm pupa flavor peptides and heat treating was the best.Besides,the fatty acids and total amino acids of these three methods were a petty variety,but the degree of hydrolysis,free amino acids and peptide amino acids were changed.(2)Take the degree of hydrolysis and sensory flavor as indexes and select flavourzyme and Novozymes 37071 as different kinds of enzyme,in order to get the optimal condition to hydrolysis the reeling silkworm pupa by the single-factor experiments.Then mixed these two enzyme to determine the optimal condition for hydrolysate:when flavourzyme and Novozymes 37071 total addition amount was 5%(mass ratio was 1:0.85),the degree of hydrolysis of the hydrolysate was 25.09%,the content of ammonia nitrogen was 303.93mg/100 m L,and prominent flavor,clear solution,no smell and bitter taste of the hydrolysate.On this basis,investigating the effects of antioxidant activities of the hydrolysate of different degree of hydrolysis.We found the hydrolysate has the best antioxidant activity in a particular degree of hydrolysis.(3)Both of the hydrolysis and MRPs had antioxidant activities,but the DH,formula weight and the time of Maillard had different effects on them.As well as, formula weight and the time of Maillard could affect the kind and content of volatile flavor compounds of MRPs. When the formula weight<5 k Da,Maillard time was 60 min,the product was best.(4)Volatile flavor compounds was changing in the processing of pork jerky,and MRPs affected them.The alkenes were the most important flavor compounds in the pork jerky.The fat oxidation and colors of the pork jerky was been effectively controlled after adding MRPs of the reeling silkworm pupa,and the 60 min's was best.