牡蛎酶解工艺参数优化及其产物分析与评价

doi:10.7506/spkx1002-6630-201714037

食品科学 ›› 2017, Vol. 38 ›› Issue (14): 240-244.doi: 10.7506/spkx1002-6630-201714037

牡蛎酶解工艺参数优化及其产物分析与评价

刘海梅，陈静，安孝宇，赵芹，郭青君，车欣欣，崔云

（鲁东大学食品工程学院，山东烟台 264025）

出版日期:2017-07-25 发布日期:2017-09-06
基金资助:
山东省自然科学基金项目（ZR2015PC002）；山东省科技发展计划项目（2012YD07013）

Optimization of Enzymatic Hydrolysis of Oysters and Amino Acid Composition and Nutritional Quality of Oyster Hydrolysates

LIU Haimei, CHEN Jing, AN Xiaoyu, ZHAO Qin, GUO Qingjun, CHE Xinxin, CUI Yun

(School of Food Engineering, Ludong University, Yantai 264025, China)

Online:2017-07-25 Published:2017-09-06

摘要/Abstract

摘要： 采用Protemax复合蛋白酶水解牡蛎肉，以水解度为指标，优化酶解时间、加酶量和酶解温度等酶解工艺参数，通过氮溶解指数（nitrogen solubility index，NSI）、三氯乙酸（trichloroacetic acid，TCA）-NSI、氨基酸评分、化学评分、必需氨基酸指数评价酶解产物的溶解性能及营养品质。最优酶解工艺参数为加酶量30?AU/kg、酶解温度55?℃、酶解时间4?h，水解度达到27.28%。酶解液中18?种氨基酸种类齐全，鲜味氨基酸含量丰富，Glu含量最高，必需氨基酸含量占总氨基酸含量的39.5%，必需氨基酸含量丰富，营养价值高。pH值为4.0～7.0时，酶解液的NSI达到83%以上，且TCA-NSI高达88.64%，酶解液具有高溶解性能。

关键词: 牡蛎, Protemax复合蛋白酶, 水解度, 氮溶解指数, 营养评价

Abstract: The enzymatic hydrolysis of oysters with Protamex was optimized using one-factor-at-a-time and orthogonal array design methods. The independent variables were hydrolysis time, enzyme dosage and temperature, and the response was degree of hydrolysis. The solubility characteristics of oyster hydrolysates were evaluated by nitrogen solubility index (NSI), trichloroacetic acid-nitrogen solubility index (TCA-NSI), and the amino acid score (AAS), chemical score (CS) and essential amino acid index (EAAI) were measured for nutritional quality evaluation. The optimal hydrolysis parameters were determined as follows: enzyme dosage, 30 AU/kg; temperature, 55 ℃; and time, 4 h, yielding a degree of hydrolysis of up to 27.28%. The obtained hydrolysate contained 18 amino acids, being high in umami amino acids, with Glu being the most abundant and essential amino acids accounting for 39.5% of the total amino acids, suggesting high nutritional value. At pH 4.0–7.0, the NSI of the hydrolsate was over 83%, and TCA-NSI was as high as 88.64% indicating good solubility.

Key words: oyster, Protamex, degree of hydrolysis, nitrogen solubility index, nutritional evaluation

中图分类号:

TS254.4

刘海梅，陈静，安孝宇，赵芹，郭青君，车欣欣，崔云. 牡蛎酶解工艺参数优化及其产物分析与评价[J]. 食品科学, 2017, 38(14): 240-244.

LIU Haimei, CHEN Jing, AN Xiaoyu, ZHAO Qin, GUO Qingjun, CHE Xinxin, CUI Yun. Optimization of Enzymatic Hydrolysis of Oysters and Amino Acid Composition and Nutritional Quality of Oyster Hydrolysates[J]. FOOD SCIENCE, 2017, 38(14): 240-244.

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牡蛎酶解工艺参数优化及其产物分析与评价

Optimization of Enzymatic Hydrolysis of Oysters and Amino Acid Composition and Nutritional Quality of Oyster Hydrolysates

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