摘要
目的:为开发毛虾小分子生物活性肽和氨基酸类产品提供依据。方法:测定毛虾内源蛋白酶的pH和温度,分析自溶前后产物中多肽、氨基酸和分子量的变化。结果:内源蛋白酶的最适温度为45℃,最适pH为8.0,该条件下反应4 h后,多肽质量浓度为10.36 mg/mL;总游离氨基酸、必需氨基酸以及疏水性氨基酸含量提升,苦味氨基酸占比增加了(4.54±0.02)%,而鲜味氨基酸和甜味氨基酸占比分别降低了(3.46±0.02)%和(1.78±0.01)%;降解产物分子量<1000 Da的占比由70%提升至87%。结论:自溶技术能降解中国毛虾蛋白并释放小分子肽和氨基酸。
Objective:This study aimed to explore the changes of polypeptides and free amino acids in Acetes chinensis before and after autolysis.Methods:The optimal pH and temperature of the endogenous protease of the A.chinensis were determined and the autolysis conditions were optimized.Then changes of a polypeptide,amino acid and molecular weight in the product before and after autolysis were studied under the optimal conditions.Results:The optimum temperature and pH of endogenous protease were 45℃and 8.0 respectively.Under the optimal autolysis conditions of pH 8.0,temperature 40℃,and reaction time 4 h,the polypeptide concentration of A.chinensis surimi was 10.36 mg/mL.The content of total free amino acids,essential amino acids and hydrophobic amino acids increased,the proportion of bitter amino acids increased by(4.54±0.02)%,while the proportion of umami amino acids and sweet amino acids decreased by(3.46±0.02)%and(1.78±0.01)%respectively.The proportion of degradation products with molecular weight less than 1000 Da increased from 70%to 87%.Conclusion:Autolysis technology can degrade the protein of A.chinensis and release small molecule peptides and amino acids.
作者
祝宝华
李晓晖
杨志艳
惠婷婷
徐晨晨
李燕
ZHU Baohua;LI Xiaohui;YANG Zhiyan;HUI Tingting;XU Chenchen;LI Yan(College of Food,Shanghai Ocean University,Shanghai 201306,China;Shanghai Aquatic Product and Processing and Storage Engineering Technology Research Center,Shanghai 201306,China;Laboratory for Risk Assessment of Quality and Safety of Storage and Preservation of Aquatic Products,Ministry of Agriculture,Shanghai 201306,China)
出处
《食品与机械》
CSCD
北大核心
2023年第9期148-153,200,共7页
Food and Machinery
基金
国家重点研发计划(编号:2019YFD0902000)。
关键词
中国毛虾
内源蛋白酶
自溶
氨基酸
多肽
Acetes chinensis
endogenous protease
autolysis
amino acid
polypeptide
