摘要
以3种不同类别的水产蛋白为原料,制备具有风味提升的短肽。通过比较酶解产物的感官特点,确定m鲢鱼:m对虾:m扇贝为1:1:1;采用风味蛋白酶与复合蛋白酶双酶水解,添加两酶质量比为1:1。采用Box-Behnken设计和响应面法(RSM)优化酶解水产蛋白的工艺,以水解度和感官评分为指标,探讨酶与底物比([E]/[S])、酶解温度和酶解时间对鲜味肽的感官影响。结果表明:水产蛋白制备鲜味肽的最佳工艺为[E]/[S]7.5‰、底物质量浓度30g/100mL、自然pH值、酶解温度56℃、酶解时间5.9h。验证实验表明,该条件下水产蛋白的水解度和鲜味肽的感官评分分别为56.32%和6.8,与模型的预测值(55.17%和6.9)基本符合。酶解液超滤分离出4种组分的鲜味肽,将其分别进行Maillard反应。表明分子质量2.5～5kD鲜味肽Maillard反应后鲜味浓郁,无腥苦味。
The aim of this study was to prepare umami peptides from the hydrolysis of a mixture of meat from 3 different species of aquatic products （silver carp, prawn and scallop） at a mass ratio of 1：1：1 with both flavourzyme and protamex at a mass ratio of 1：1. The hydrolysis process was optimized using response surface methodology based on a Box-Behnken experimental design. The effects of enzyme-to-substrate （[E]/[S]） ratio, hydrolysis temperature and hydrolysis time on degree of hydrolysis and sensory evaluations were explored. The optimal hydrolysis conditions were determined as follows： [E]/[S] ratio 7.5%0, substrate concentration 30 g/100 mL, natural pH, hydrolysis 56 ℃, and hydrolysis duration 5.9 h. Under these conditions, the degree of hydrolysis of aquatic products and the sensory evaluation score of the hydrolysate obtained were 56.32% and 6.8, respectively, close to the predicted values （55.17% and 6.9, respectively）. The ultrafiltration of this hydrolysate resulted in 4 umami peptides. MaiUard reaction products of each umami peptide with molecular weight between 2.5 kD and 5 kD showed a strong umami and non-bitter taste and no fishy odor.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第13期248-253,共6页
Food Science
基金
江苏省科技支撑计划项目(SBE201037924)
关键词
鲜味肽
酶解
超滤
美拉德反应
umami peptide
enzymatic hydrolysis
ultrafiltration
Maillard reaction
