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当前位置: 首页 > 文章 > 水产蛋白酶解制备鲜味肽 食品科学 2012,33 (13) 248-253
Position: Home > Articles > Preparation of Umami Peptides by Enzymatic Hydrolysis of Proteins from Aquatic Products FOOD SCIENCE 2012,33 (13) 248-253

水产蛋白酶解制备鲜味肽

作  者：
李莹;黄开红;周剑忠;曾晓雄
单  位：
南京农业大学食品科技学院;江苏省农业科学院农产品加工研究所
关键词：
鲜味肽;酶解;超滤;美拉德反应
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。
译  名：
Preparation of Umami Peptides by Enzymatic Hydrolysis of Proteins from Aquatic Products
作  者：
LI Ying 1,2,HUANG Kai-hong 1,ZHOU Jian-zhong 1,ZENG Xiao-xiong 2(1.Institute of Agricultural Products Processing,Jiangsu Academy of Agricultural Science,Nanjing 210014,China;2.College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
关键词：
umami peptide;enzymatic hydrolysis;ultrafiltration;Maillard reaction
摘  要：
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‰,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.Maillard 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.

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