Optimization of Durian Enzymatic Hydrolysis Process and Preparation of Maillard Reaction Flavor

Abstract:

To eliminate the undesirable flavor and improve the utilization value of durian，enzymatic extraction which contains abundant reducing sugar was prepared by adding-amylase-?琢-cellulase- glucoamylase system，and then reacted with glycine to prepare maillard reaction flavor.The addition of each enzyme in the compound enzyme system was cellulase1.2%，?琢-amylase 0.8% and glucoamylase 1.25%，and the yield of reducing sugar was taken for indicator and experiment was designed by 4 factors and 3 levels response surface method on the basis of single factor experiments.The results were analyzed by Design Expert7.1.6 software and a regression model was established.The quadratic regression equation of the model predicted that the optimal conditions were pH3.8，liquid-solid ratio 7 g·g-1，temperature 62 ℃，time 7 h and the yield of reducing sugar was 13.15%.Experiments under the optimal condition confirmed that the actual yield of reducing sugar was 12.97 %，and the error of predicted value was 1.40%. The enzymatic extraction of durian was reacted with glycine to form maillard reaction flavor with tropical fruit flavor.GC/MS analysis showed that the sulfur compounds were eliminated and many other kinds of aroma components generated in the retention of some tropical fruit flavor.