摘要
以四角蛤蜊肉为原料,利用酶解技术获得四角蛤蜊调味料风味前体物质。以水解度和感官评价为指标,确定酶的种类与比例。在单因素试验的基础上,使用中性蛋白酶和复合风味蛋白酶,通过Box-Behnken响应面分析法,研究双酶酶解四角蛤蜊的工艺条件。研究结果:当中性蛋白酶和复合风味蛋白酶质量比为2∶1时,其酶解液的水解度和鲜度都最佳;双酶酶解最佳条件为酶添加量2.4‰、时间5.5 h、温度52℃、料液比1∶4(g/g)、自然p H值,此时酶解液的水解度较大(44.32%),风味较好。
In this study, the enzymatic hydrolysis of fresh Mactra quadrangularis meat to prepare seasoning flavor precursors was optimized for improved degree of hydrolysis and sensory evaluation of hydrolysates by the combined use of single factor experiments and Box-Behnken response surface methodology. A combination of neutral protease and flavourzyme at a mass ratio of 2：1 was found to be optimal for the hydrolysis of Mactra quadrangularis meat based on degree of hydrolysis and sensory evaluation of hydrolysates. The optimal hydrolysis conditions were further determined as follows： enzyme dosage, 2.4‰; hydrolysis time, 5.5 h; hydrolysis temperature, 52 ℃; material-to-liquid ratio, 1：4; and natural p H. Under these conditions, the enzymatic hydrolysate indicated a higher degree of hydrolysis and a better flavor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第14期17-23,共7页
Food Science
基金
“十二五”国家科技支撑计划项目(2012BAD29B06)
关键词
四角蛤蜊
酶解
水解度
海鲜调味料
Mactra quadrangularis
enzymatic hydrolysis
degree of hydrolysis
seafood condiment
