热预处理对蓝蛤酶解及酶解液呈味特性的影响

doi:10.7506/spkx1002-6630-20181206-086

食品科学 ›› 2020, Vol. 41 ›› Issue (2): 133-140.doi: 10.7506/spkx1002-6630-20181206-086

热预处理对蓝蛤酶解及酶解液呈味特性的影响

李学鹏，刘晏玮，谢晓霞，朱文慧，励建荣，张玉玉，李婷婷，于建洋，牟伟丽

（1.渤海大学食品科学与工程学院，辽宁锦州 121013；2.北京工商大学食品学院，北京 100048；3.大连民族大学生命科学学院，辽宁大连 116600；4.荣成泰祥食品股份有限公司，山东荣成 264300；5.蓬莱京鲁渔业有限公司，山东烟台 265600）

出版日期:2020-01-25 发布日期:2020-01-19
基金资助:
“十三五”国家重点研发计划重点专项（2016YFD0400705）；辽宁省科学事业公益研究基金项目（20170035）

Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates

LI Xuepeng, LIU Yanwei, XIE Xiaoxia, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Tingting, YU Jianyang, MU Weili

(1. College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2. College of Food Science, Beijing Technology and Business University, Beijing 100048, China; 3. College of Life Science, Dalian Minzu University, Dalian 116600, China; 4. Rongcheng Taixiang Food Products Co. Ltd., Rongcheng 264300, China; 5. Penglai Jinglu Fishery Co. Ltd., Yantai 265600, China)

Online:2020-01-25 Published:2020-01-19

摘要/Abstract

摘要： 以水解度、可溶性肽、呈味核苷酸、谷氨酸含量、滋味轮廓（电子舌分析）等为指标，在确定适宜蛋白酶种类的基础上，探究酶解前不同加热预处理条件（加热温度50、70、90、100、121 ℃和时间5、10、15、20、25、30 min）对蓝蛤酶解特性及酶解物呈味特性的影响，以期为贝类海鲜调味料呈味基料制备技术的创新提供参考。结果表明：采用质量比2∶1的中性蛋白酶与风味蛋白酶组合酶解，酶解液呈味特性良好。随着预处理温度的升高，酶解液水解度、可溶性肽含量、呈味核苷酸、谷氨酸含量、鲜味值均呈先下降后上升趋势，而苦味值则呈波动趋势。延长热预处理时间不利于蓝蛤蛋白的水解和呈味物质的积累，但有利于降低苦味值。加热预处理一定程度上可以改善蓝蛤酶解液的整体风味和色泽，较优的预处理条件为加热温度70 ℃、加热时间10 min。

关键词: 蓝蛤, 酶解, 热预处理, 呈味物质

Abstract: In this study, the effects of different heating pretreatment conditions (temperatures of 50, 70, 90, 100 and 121 ℃, and time durations of 5, 10, 15, 20, 25 and 30 min) before enzymatic hydrolysis on the hydrolysis characteristics of Aloididae aloidi and the flavor characteristics of the hydrolysates were investigated by determining the degree of hydrolysis, the concentrations of soluble peptides, flavor nucleotides and glutamic acid content, and taste profile (analyzed by electronic tongue). Our aim was to provide a rationale for innovative preparation of marine shellfish-flavored seasonings. The results showed a 2:1 mixture of neutral protease and flavourzyme was found to be the enzyme of choice to hydrolyze A. aloidi protein, and that the resulting hydrolysate had good taste characteristics. With the increase of pretreatment temperature, the degree of hydrolysis, the concentrations of soluble peptides, taste nucleotides and glutamic acid and umami taste first decreased and then increased, while the bitterness value showed a fluctuating trend. The prolongation of thermal pretreatment time was detrimental to the hydrolysis of A. aloidi protein and the accumulation of taste substances, but it was beneficial to reduce the bitterness value. To a certain extent, the heating pretreatment could improve the flavor and color of A. aloidi hydrolysates. The optimal pretreatment conditions were 70 ℃ and 10 min.

Key words: Aloididae aloidi, enzymatic hydrolysis, thermal pretreatment, flavor substances

中图分类号:

TS254.5

李学鹏，刘晏玮，谢晓霞，朱文慧，励建荣，张玉玉，李婷婷，于建洋，牟伟丽. 热预处理对蓝蛤酶解及酶解液呈味特性的影响[J]. 食品科学, 2020, 41(2): 133-140.

LI Xuepeng, LIU Yanwei, XIE Xiaoxia, ZHU Wenhui, LI Jianrong, ZHANG Yuyu, LI Tingting, YU Jianyang, MU Weili. Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates[J]. FOOD SCIENCE, 2020, 41(2): 133-140.

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热预处理对蓝蛤酶解及酶解液呈味特性的影响

Effect of Thermal Pretreatment on Enzymatic Hydrolysis of Clam (Aloididae aloidi) and Flavor Characteristics of Hydrolysates

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