关于神经网络的牡蛎呈味肽制备及呈味特性研究.pdf

氨基酸，游离谷氨酸及天冬氨酸占总氨基酸的比例为0．44％。结果表明：T2．S组分中 的鲜味呈味物质为谷氨酸及天冬氨酸；T2一w中所含的肽类化合物没有呈味效果。 关键词：牡蛎，酶解，呈味肽，BP神经网络，遗传算法 onTaste Study CharacteristicofTaste Peptide from BaseonaNeural Enzymatic--Production Oyster Network Method Abstract isoneofthemost economicshellfish flavorof Oyster important species．The oyster sauce andothertraditionalcondimentsisverygood，and thatthetaste is speculated peptide ail flavor traditional methodis importantcomponent．However，the processing complicated and itis to andmaintainits inefficient；and flavorfor improtentupdate technology good the of andthetaste of this deepprocessingoyster peptideoyster．Inpaper，theoyster wascontrolled withthe protein enzymatichydrolysis modem andsimulation biology the withthe tasteand optimizationtechnology，toget oysterhydrolysisgood peptide—rich． Furtherthe and themflavor orderto the pufffypeptidesanalyse characteristics，in provide theoreticalbasisforthetastemechanismofthe andthe of oysters developmenthigh—end seafood seasonings． Themaincontentsandconclutionsareasfollows： 1．Underthesame