摘要
以鲣鱼为对象,优化了胰蛋白酶(trypsin)与木瓜蛋白酶(papain)复合酶解鱼肉蛋白的条件,研究了酶解过程中酶解液中游离氨基酸组成和含量、肽分子质量分布以及呈味核苷酸二钠含量的动态变化规律。结果表明:木瓜蛋白酶和胰蛋白酶双酶酶解鲣鱼最优条件为:最适比例1:3,总酶添加量3 000 U/g,底物浓度为25%。酶解过程中,酶解液中游离氨基酸总量不断增加,酶解6 h后,呈苦味氨基酸含量有所减少,而呈鲜味氨基酸大幅增加;对氨基酸呈味强度值(taste activity value,TAV)的分析表明,Glu、Met、Ile和His等几种氨基酸对酶解液的呈味特性起了关键作用。随着酶解时间的增加,大分子质量蛋白和肽类组分逐渐减少而小分子质量肽类组分逐渐增多,酶解6 h后分子质量小于0.5 ku的组分含量达到80.17%。呈味核苷酸二钠含量随酶解时间缓慢增加。
Conditions of dual enzymatic hydrolysis of skipjack tuna （Katsuwonus pelamis） by trypsin and papain were investigated, and dynamic changes in free amino acids composition and content, peptide molecular weight distribution, IMP and GMP contents during the hydrolysis were studied. The results showed that the optimal conditions for skipjack tuna hydrolysis were as follows ： enzyme-to-substrate ratio of 3 000 U/g, papain to trypsin ratio of 1 ： 3, substrate concentration of 25%. Under these conditions, the total free amino acids content of the hydrolysate kept increasing during the fermentation. The content of free amino acid with bitter taste decreased obviously while that of free amino acids with umami taste had a sharp increase after 6 h of hydrolysis. According to TAV analysis, Glu, Met, Ile and His played important roles in the contribution of hydrolysate flavor. Distribution of small molecular weight peptides in the hydrolysate increased gradually during the hydrolysis, and 80.17% of them were below 0.5 ku after 6 h of hydrolysis. The contents of IMP and GMP kept gradually increasing during the hydrolysis.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第9期91-96,共6页
Food and Fermentation Industries
基金
浙江省科技厅重大社会发展项目(2013C03041)
关键词
鲣鱼
双酶酶解
呈味特性
变化规律
skipjack tuna
enzymatic hydrolysis
taste characteristic
process changes
