摘要
研究了不同酶解的鱼可溶性产物苦味及呈味氨基酸组成的差异 ,以及其水解时间、水解率对苦味的影响。结果表明 ,随着酶解时间延长和水解率的提高 ,几种水解液的苦味值都有不同程度增强。胃蛋白酶和胰蛋白酶的复合水解液表现出随水解时间的延长 ,水解率提高明显 ,苦味强度上升平缓。当水解率从4 2 %提高到 78%时 ,苦味值只提高了 2 ,水解液总的苦味分值为 3.5 ;枯草杆菌蛋白酶水解 2h后苦味分值急剧提高 ,水解 4h后苦味分值达到 6,水解液味道很苦 ,水解率从 32 %提高到 62 %时 ,苦味分值提高到了 7,水解液总的苦味值为 8.5。两种方法水解获得的可溶性产物氨基酸及必需氨基酸组成含量接近 ,但胃蛋白酶、胰蛋白酶复合水解的可溶性产物具有更高的氨基酸分值 ,主要鲜味氨基酸含量略高于枯草杆菌蛋白酶水解产物 ,苦味氨基酸则相反。
Using pepsin (6 000 u/g) and trypsin(70 000 u/g) as complex enzyme to hydrolyze the meat meal of Engranlis japonicus, and meanwhile using bacillus substilisin AS1.398(75 000 u/g) as the control enzyme to hydrolyze the same sample. The results show that the bitterness of both hydrolysate increased with the prolonging of hydrolysis duration and the increasing of hydrolysis rate. To the hydrolysate of the complex enzyme, the hydrolysis rate increased obviously and the bitterness increased smartly with the prolonging of hydrolysis duration; when the hydrolysis rate went up from 42% to 78%, the bitterness score increased by 2, being 3.5. To the hydrolysate of bacillus subtilisinAS1.398, after 2h's hydrolysis, the bitterness score increased sharply; the bitterness score was about 6 after 4h's hydrolysis and the hydrolysate was very bitter; as the hydrolysis rate went up from 32% to 62%, the bitterness score increased by 7, being 8.5. In the 2 kinds of hydrolysate, the soluble and essential amino acids were almost at the same level of content in amino acids composition. The soluble products in the hydrolysate of the complex enzyme had more amino acid scores and higher delicious amino acids content than that of bacillus subtilisin, while the bitterness was on the contrary.
出处
《中国水产科学》
CAS
CSCD
北大核心
2001年第3期73-76,共4页
Journal of Fishery Sciences of China
基金
浙江省科技重大项目资助 ( 98110 310 6)
关键词
酶解条件
Ti鱼
蛋白水解物
苦味
氨基酸
enzymic hydrolysis
Engranlis japonicus
hydrolyzed protein
bitterness
amino acids composition
