摘要
以小黄鱼下脚料为原料,利用酶解技术获得小黄鱼下脚料风味前体物质,通过单因素及响应面分析,确定碱性蛋白酶(Alcalase)和风味蛋白酶(Flavourzyme)同步酶解工艺,研究料水比、酶解时间、酶用量、初始pH值和酶解温度对酶解液水解度和感官品质的影响。结果表明,优化的酶解工艺条件为料水比1:7(g/mL)、酶解温度55℃、酶解时间6.5h、初始pH8.0、Alcalase用量2.5%、Flavourzyme用量3.0%。在此酶解条件下的水解度为40.11%,所得酶解液中氨基酸含量86.383g/100g,其中必需氨基酸32.785g/100g,鲜味和甘味氨基酸38.384g/100g,与酶解前相比氨基酸含量明显增加,氨基酸总量增加了67.56%,其中必需氨基酸增加了82.02%,呈味氨基酸增加了79.52%,产品具有浓郁的小黄鱼鱼香味。
Small yellow croaker scraps were enzymatically hydrolyzed to obtain flavor precursors. The simultaneous use of alcalase and flavourzyme was found to be the best choice for the production of flavor precursors with higher degree of hydrolysis （DH）,and the hydrolysis conditions including material/liquid ratio,hydrolysis duration,enzyme dosage,initial pH and hydrolysis temperature were optimized by single factor method and response surface methodology based on Box-Benhnken experimental design. The optimized values of the four hydrolysis conditions were determined as follows：material/liquid ratio,1：7; hydrolysis temperature,55 ℃; initial pH,8.0; alcalase dosage,2.5%; and ourzyme dosage,3.0%. Under these conditions,the DH was 40.11%,and the contents of total amino acids,essential amino acids and four delicious amino acids in the obtained hydrolysate were 86.383,32.785 g/100 g and 38.384 g/100 g,increasing by 67.56 %,82.02 % and 79.52% in comparison with those of the start material,respectively. Moreover,the obtained hydrolysate had a strong flavor of small yellow croaker.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2010年第20期37-42,共6页
Food Science
基金
浙江省温州市海洋与渔业局项目
关键词
小黄鱼下脚料
酶解
响应面分析
水解度
small yellow croaker scraps
enzymolysis
response surface methodology
degree of hydrolysis
