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| Effect of sesame polypeptide on fragrant flavor sesame oil prepared with Maillard reaction and optimization of membrane separation and purification process of sesame polypeptide |
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| DOI： |
| KeyWord:fragrant sesame oil sesame polypeptide sensory evaluation hydrolysis membrane flux |
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| Abstract: |
| Fragrant sesame oil was prepared by Maillard reaction with refined sesame oil and sesame polypeptide used as raw materials. The effect of sesame polypeptide with different degrees of hydrolysis on the sensory comprehensive score of fragrant flavor sesame oil was studied. The relative molecular weight distribution of sesame polypeptide with the highest sensory comprehensive score of fragrant flavor sesame oil was determined by high performance liquid chromatography (HPLC), and the separation and purification process of the sesame polypeptide with membrane was optimized. The results showed that the highest sensory comprehensive score of fragrant flavor sesame oil was 5.4 when the degree of hydrolysis(DH) was 20%. The sesame polypeptide less than 1 000 Da accounted for 83.33%, which had the greatest effect on Maillard aroma reaction. The optimal membrane conditions for sesame polypeptide separation and purification were obtained as follows: enzymatic solution pH 8.0, membrane separation pressure 0.32 MPa, membrane separation temperature 35.5 ℃, membrane separation time 30 min. Under the optimal conditions, the membrane flux could reach 89.20 g/(m2·min). |
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