食品科学

• 基础研究 • 上一篇    下一篇

超滤对缫丝蚕蛹蛋白肽感官品质的影响

曾艺涛1,罗金凤1,丁晓雯1,*,黄先智2   

  1. 1.西南大学食品科学学院,重庆市农产品加工及贮藏重点实验室,重庆 400715;2.西南大学蚕学与系统生物学研究所,重庆 400715
  • 出版日期:2015-08-15 发布日期:2015-08-17

Effect of Ultrafiltration on Sensory Quality of Peptides Derived from Silkworm Pupa Protein

ZENG Yitao1, LUO Jinfeng1, DING Xiaowen1,*, HUANG Xianzhi2   

  1. 1. Chongqing Key Laboratory of Agricultural Product Processing and Storage, College of Food Science, Southwest University,Chongqing 400715, China; 2. Institute of Sericulture and Systems Biology, Southwest University, Chongqing 400715, China
  • Online:2015-08-15 Published:2015-08-17

摘要:

目的:分析酶解缫丝蚕蛹蛋白所得肽经超滤处理后的性质,为其深度开发利用提供参考。方法:超滤分离酶解缫丝蚕蛹蛋白肽,气相色谱-质谱联用仪(gas chromatography-mass spectrometer,GC-MS)测定挥发性成分。结果:缫丝蚕蛹蛋白肽经超滤后各组分(5.0 mg/mL)的明度(L*值)、偏向绿程度(a*值)、偏向黄程度(b*值)均为大于3 000 D组分>酶解原液>200~3 000 D组分,且颜色由中黄色(酶解原液)变为深黄色(大于3 000 D组分)和浅黄色(200~3 000 D组分);121 ℃灭菌处理对它们的色泽无显著影响(P>0.05);各组分吸湿性强度为200~3 000 D组分>酶解原液>大于3 000 D组分,其中200~3 000 D组分的最高吸湿率达到42.24%;超滤后缫丝蚕蛹蛋白肽的气味由刺激性难闻气味(脱脂蚕蛹蛋白粉)转变为有肉香(200~3 000 D组分)、果香及甜香味(大于3 000 D组分)。结论:超滤提升了缫丝蚕蛹蛋白肽的感官品质。

关键词: 缫丝蚕蛹蛋白肽, 超滤, 性质, 抗氧化性

Abstract:

Objective: To analyze properties of peptides produced by enzymatic hydrolysis of silkworm pupa protein.
Methods: The peptides from silkworm pupa protein by enzymatic hydrolysis were separated and purified by ultrafiltration
and the volatile components were measured by GC-MS. Results: The lightness (L*), redness (a*) and yellowness (b*) of
three separated fractions (5.0 mg/mL) followed the decreasing order of higher than 3 000 D > enzymatic hydrolysate >
200–3 000 D. Furthermore, the color of the hydolysate and its higher and smaller-molecular-weight fractions was medium,
dark and light yellow, respectively, without any significant changes after sterilization at 121 ℃ (P > 0.05).The 200–3 000 D
fraction had the highest hygroscopicity (42.24%) followed by the hydrolysate, and the lowest hygroscopicity was noted
for the > 3 000 D fraction. The silkworm pupa protein smelled unpleasant and was hydrolyzed into the 200–3 000 D
fraction with a meat-like aroma and the > 3 000 D fraction with a sweet fruit-like fragrance. Conclusion: The sensory
properties of peptides derived from silkworm pupa protein are improved by ultrafiltration.

Key words: silkworm pupa-derived peptide, ultrafiltration, properties, antioxidant capacity

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