摘要
通过水产品的呈味差异,以沙丁鱼及对虾为试验原料,并利用风味蛋白酶及复合蛋白酶双酶对原料进行定向分段酶解并超滤,制备具有提升风味的短肽。以试验前期获取的风味蛋白酶初步酶解水产蛋白的最优工艺条件为基础,采用响应面法进一步优化风味酶二次酶解最优工艺,水解度作响应值,以探究酶添加量、酶解温度、时间及p H对鲜味肽得率的影响。得到风味酶二次酶解最优工艺:酶添加量1. 0%、温度51℃、p H7. 1、酶解时间1. 9h。经该酶解条件双酶解后的水解度高达64. 24%。相较于初次酶解,风味酶的二次水解能够显著提升酶解液内氨基酸含量,且二次水解液经美拉德反应后质量也明显优于初次水解液。以二次水解液为基料开发海鲜调味料,口味自然,风味独特,具有良好市场前景。
The experiment according to the flavor characteristics of different water products,selected the Sardine and shrimp as experimental material,the flavor protease and protease enzyme directional subsection enzymolysis technology and ultra filtration technology,preparation of peptide flavor improvement.Based on the optimum conditions for the preliminary enzymatic hydrolysis obtained from the pre-experiment,the response surface method was used to optimize the process of secondary enzymatic hydrolysis.And the degree of hydrolysis was used as index to investigate the effects of enzyme addition,enzymatic hydrolysis temperature,time and pH on the yield of umami peptides.The flavourzyme two enzymatic hydrolysis optimal conditions was：temperature was 51°C,pH was 7.1,time was 1.9 h and the amount of enzyme was 1.0 % .The degree of hydrolysis after double enzymolysis was as high as 64.24 % .The control the initial hydrolysis,enzyme hydrolysis after two times after the flavor could dramatically increase the amino acid content in solution,at the same time after the flavor of Maillard reaction after assessment was two times better than the initial hydrolysate hydrolyzed liquid.The seafood condiment with second hydrolysate as base material has a good market prospects.
作者
王虹
刘鑫
邹晓霜
李佳妮
王欢
齐宝坤
王中江
江连洲
WANG Hong;LIU Xin;ZOU Xiao-shuang;LI Jia-ni;WANG Huan;QI Bao-kun;WANG Zhong-jiang;JIANG Lian-zhou(Heilongjiang GemChoice Food Co.,Ltd,Harbin 150060,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China)
出处
《中国食物与营养》
2018年第11期34-38,共5页
Food and Nutrition in China
基金
高品质系列复合调味品加工技术研究与应用(项目编号:2016DB3AS030)
关键词
鲜味肽
酶解
超滤
美拉德反应
umami peptide；enzymatic hydrolysis；ultrafiltration；maillard reaction
