为消除榴莲中不良风味，提高榴莲的利用价值，用纤维素酶、?琢-淀粉酶、糖化酶组成的复合酶体系将其酶解后得到含丰富还原糖的酶解物，并与甘氨酸反应制备美拉德反应香料。复合酶体系中3种酶的添加量（质量分数）分别为纤维素酶1.2%、?琢-淀粉酶0.8%、糖化酶1.25%，以还原糖得率为指标，在单因素试验的基础上设计四因素三水平的响应面试验优化酶解工艺。采用Design Expert 7.1.6软件对试验结果进行分析并建立回归模型，在最佳酶解工艺条件下进行验证试验，实际测得的还原糖得率为12.97%，与预测值的误差为1.40%。用榴莲酶解物与甘氨酸进行美拉德反应合成了具有热带水果风味的香料，GC/MS分析表明，经美拉德反应后榴莲中的含硫化合物被去除，且在保留部分热带水果风味成分的同时生成了大量其他致香成分。
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.
LI Mengping, YIN Fei, ZHANG Xiaoming, FENG Biao. Optimization of Durian Enzymatic Hydrolysis Process and Preparation of Maillard Reaction Flavor[J]. Journal of Food Science and Biotechnology,2019,38(5):23-29.