文章摘要
未志胜;詹萍;田洪磊;马雪平;王鹏;张芳.基于GA-BP神经网络的鹰嘴豆美拉德肽的定向制备[J].中国食品学报,2019,19(9):147-153
基于GA-BP神经网络的鹰嘴豆美拉德肽的定向制备
The Oriented Preparation of Maillard Reaction Peptide from Chickpea Using GA-BP Neural Networks
  
DOI:
中文关键词: BP神经网络  遗传算法  鹰嘴豆蛋白酶解  美拉德风味肽
英文关键词: BP neural net  genetic algorithm  chickpea protein hydrolysate  Maillard peptides
基金项目:国家“十三五”重点研发计划项目(2016YFD0400705); 国家重点研发计划(2016YFD0400700)
作者单位
未志胜;詹萍;田洪磊;马雪平;王鹏;张芳 石河子大学食品学院新疆石河子832000陕西师范大学食品工程与营养科学学院西安710119 
摘要点击次数: 11
全文下载次数: 0
中文摘要:
      基于BP神经网络技术结合遗传算法实现定向制备美拉德风味肽产品。以鹰嘴豆蛋白为原料,通过双酶(风味蛋白酶和碱性蛋白酶)逐级定向酶解技术制备不同水解度(DH%)鹰嘴豆蛋白酶解液,采用该酶解液进行美拉德反应后经描述性感官分析,将所得参数进行美拉德反应预测模型构建。结果:经BP神经网络和遗传算法优化,最优参数为水解度24%、反应初始温度85 ℃、反应时间31 min、反应初始pH 9.7、D(+)-木糖添加量1.2 g,其感官评分近似为5.0,感官评价很高。经验证试验,该技术参数条件下制备的美拉德肽呈现明显的肉味、鲜味,并具有较长的持续感。该参数可以作为鹰嘴豆蛋白美拉德肽产品的最佳制备条件,相关研究成果可为高品质蛋白增鲜基料制备提供技术借鉴。
英文摘要:
      Artificial neural network combined with genetic algorithm were used to model and optimize the preparation process that could orientate the preparation of chickpea protein Maillard Reaction flavor peptide. Chickpea protein hydrolysates (CPHs) with different degrees of hydrolysis (DHs) were prepared with the method of double-enzyme digestion technology. After having done the Maillard Reaction with hydrolysates, Maillard peptide produced was evaluated by descriptive sensory analysis. The proposed parameters were used to build Maillard Reaction prediction model. After the all program of the GA-BP networks, the optimized parameters were: the hydrolysis degree 24%, the initial reaction temperature 85 ℃, reaction time 31 min, initial pH 9.7 and D(+)-xylose 1.2 g. Under these optimal parameters the MRPs’ sensory score was approximately 5.0 and the sensory evaluation was excellent. The further experiment confirmed that those MRPs presented an obvious meaty and umami taste with a long duration. Thus the optimized reaction conditions could be considered as a thermal optimum reaction conditions to produce the MRPs. And the research results could provide theoretical basis and method reference for the development of high quality vegetable protein fresher seasoning.
查看全文   查看/发表评论  下载PDF阅读器
关闭

手机扫一扫看
分享按钮