摘要
以酶解液的风味作为主要考察因素,对各种蛋白酶对牡蛎酶解的效果进行比较,确定了最佳的酶解时间为18 h,最佳组合方式为0.1%木瓜蛋白酶+0.1%碱性蛋白酶+0.15%风味蛋白酶+0.15%菠萝蛋白酶。在此基础上利用复合酶水解制备牡蛎酶解液,并测定了酶解液的游离氨基酸组成,呈鲜味和甜味的氨基酸,总量达到61.19 mg/mL;是呈苦味氨基酸总量的2.22倍。此外,利用GC-MS分析牡蛎酶解液的香气成分,得出牡蛎酶解液香气含有20种化合物,包括酸类化合物8种、醇类物质2种、醛类化合物1种、酯类物质3种、吡嗪吡咯类物质4种呋喃类物质1种、酚类物质1种,这些化合物共同构成了牡蛎酶解液的香型。
The flavor of oyster enzymatic hydrolysis was study and effects of oyster hydrolysate proteolysised by different proteases were compared in this paper.Optimization experiments showed that the best reaction time and dosages of papain,protease,flavor protease and bromelin were 18h,0.1%,0.1%,0.15% and 0.15%,respectively.Analysis of the hydrolysate under theoptimized hydrolysis conditions showed that the concentration of umami and sweet taste-acid amino reached 61.19mg/ml which was 2.22 times higher than bitter taste-acid amino.In addition,20 kinds of aroma components in oyster enzymatic hydrolysis were identified by gas chromatography-mass spectrometry,including 8 kinds of acids accounts,2 kinds of alcohols,1 kind of aldehydes,3 kinds of esters,1 kind of Phenols,4 kinds of Pyrazines and 1 kinds of furan.These components formed the particular aroma of oyster enzymatic hydrolysis.
出处
《现代食品科技》
EI
CAS
2011年第8期968-971,1014,共5页
Modern Food Science and Technology
关键词
牡蛎
蛋白酶
酶解
感官分析
香气成分
oyster
protease
hydrolysate
sensory analysis
aroma components
