食品科学 ›› 2019, Vol. 40 ›› Issue (22): 141-146.doi: 10.7506/spkx1002-6630-20181023-272

• 生物工程 • 上一篇    下一篇

不同蛋白酶制备鹅肉呈味肽的对比分析

唐霄,孙杨赢,江雪婷,潘道东,郑兰亭,曹锦轩   

  1. (宁波大学 浙江省动物蛋白食品精深加工技术重点实验室,浙江 宁波 315800)
  • 出版日期:2019-11-25 发布日期:2019-12-02
  • 基金资助:
    国家水禽产业技术体系岗位科学家基金项目(CARS-42-25);宁波市科技富民项目(2017C10038); 国家留学基金项目(201708330420);宁波大学王宽诚幸福基金资助项目

Comparative Analysis of Flavor Peptides Prepared by Enzymatic Hydrolysis of Goose Meat with Different Proteases

TANG Xiao, SUN Yangying, JIANG Xueting, PAN Daodong, ZHENG Lanting, CAO Jinxuan   

  1. (Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315800, China)
  • Online:2019-11-25 Published:2019-12-02

摘要: 以鹅肉为原料,采用中性蛋白酶、碱性蛋白酶、风味蛋白酶、木瓜蛋白酶制备呈味肽,对比分析4 种酶解液中的水解度、寡肽含量,采用氨基酸自动分析仪对酶解液游离氨基酸组成进行测定,并利用电子舌和感官评定方法对酶解液的鲜味等味道进行滋味评定。结果表明:45 ℃恒温水浴酶解6.5 h,加酶量1 200 U/g、pH 7.0、固液比1∶3(g/mL)的条件下,木瓜蛋白酶酶解液水解度最大且寡肽质量分数最高,其次是中性蛋白酶,鹅肉蛋白水解度达到29.69%,寡肽质量分数达到0.18%。此外,中性蛋白酶酶解液的风味最好。中性蛋白酶酶解后产生的游离氨基酸类型丰富,谷氨酸和丙氨酸的含量高,最终酶解液整体鲜味浓郁,并伴有酸味。因此,确定酶解鹅肉蛋白的最佳用酶为中性蛋白酶。

关键词: 鹅肉, 酶解, 电子舌, 氨基酸, 呈味肽

Abstract: In order to prepare flavor peptides, we hydrolyzed goose meat separately with neutral protease, alkaline protease, flavorzyme, and papain. We also comparatively analyzed the degree of hydrolysis and oligopeptide content of the four enzymatic hydrolysates. Moreover, we detected the free amino acid compositions by using an automatic amino acid analyzer, and investigated the taste characteristics including umami with an electronic tongue and sensory evaluation as well. The results showed that under the following conditions: solid-to-liquid ratio (g/mL) 1:3, temperature 45 ℃, pH 7, enzyme-to-substrate ratio, 1 200 U/g protein, and incubation time 6.5 h, the highest degree of hydrolysis and oligopeptide content were obtained with papain, followed by neutral protease. The degree of hydrolysis and oligopeptide content of the neutral protease hydrolysate were 29.69% and 0.18%, respectively. In addition, the neutral protease hydrolysate had the best taste and contained a wide variety of amino acids, the most abundant ones being glutamic acid and alanine. This hydrolysate had a strong umami taste, accompanied by sourness. Therefore, we identified neutral protease as the optimum protease to prepare flavor peptides derived from goose meat.

Key words: goose, enzymatic hydrolysis, electronic tongue, amino acid, flavor peptides

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