食品科学 ›› 2021, Vol. 42 ›› Issue (16): 14-22.doi: 10.7506/spkx1002-6630-20200714-190

• 食品化学 • 上一篇    下一篇

蛋白酶处理对脱脂乳感官品质及游离氨基酸的影响

程娇,孙敬,梁肖娜,钱冠林,岳喜庆,郑艳   

  1. (沈阳农业大学食品学院,辽宁 沈阳 110866)
  • 发布日期:2021-08-27
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2018YFC1604302-03)

Effect of Protease Treatment on Sensory Quality and Free Amino Acids of Skim Milk

CHENG Jiao, SUN Jing, LIANG Xiaona, QIAN Guanlin, YUE Xiqing, ZHENG Yan   

  1. (College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
  • Published:2021-08-27

摘要: 以新鲜脱脂牛乳为原料,采用分光测色仪、电子舌及氨基酸自动分析仪等分析酶解处理对脱脂牛乳感官品质、游离氨基酸含量及组成的影响。结果表明:经风味蛋白酶处理的脱脂牛乳水解度高,达到24.61%;蛋白酶处理会导致其感官性状的改变,与脱脂牛乳相比,3?种酶解产物L*值均显著(P<0.05)下降,a*(负值)显著上升(P<0.05),风味蛋白酶处理对脱脂牛乳色泽影响大于碱性蛋白酶、复合蛋白酶处理;不同酶解产物滋味轮廓之间存在较大差异,与脱脂牛乳相比其甜味值下降显著,且随酶解时间延长,苦味值上升,甜味值衰退,碱性蛋白酶处理的酶解产物以涩味及涩味回味为主,风味蛋白酶的酶解产物以咸、苦味及苦味回味为主,复合蛋白酶的酶解产物以酸味为主,苦涩等味觉较低,电子舌能较好地区分不同酶解物的滋味差异;酶解处理可使脱脂牛乳中的游离氨基酸及必需氨基酸含量显著增加,苦味氨基酸为主要呈味氨基酸。酶解处理及酶解进程会使脱脂牛乳色泽、滋味及游离氨基酸产生变化,其中风味蛋白酶处理产生的影响大于碱性蛋白酶和复合蛋白酶处理。

关键词: 蛋白酶;脱脂乳;游离氨基酸;感官品质;电子舌

Abstract: The effects of enzymatic hydrolysis on the sensory quality and free amino acid composition of fresh skim milk were analyzed by a spectrophotometer, an electronic tongue and an amino acid automatic analyzer. The results showed that the degree of hydrolysis of defatted milk was 24.61%. Protease treatment led to changes in its sensory properties, and L* values of all three hydrolysates were significantly decreased (P < 0.05), and a* values (negative value) were significantly increased (P < 0.05) when compared with the untreated control. The effect of flavourzyme treatment on the color of skim milk was greater than that of alkaline protease treatment and protamex treatment. Large differences in taste profile were observed among the different hydrolysates. After enzymatic treatment, the sweet taste of skim milk was decreased significantly. With increasing digestion time, the bitter taste was enhanced accompanied by a decrease in the sweet taste. The taste profile of the alkaline protease hydrolysate was dominated by astringency and astringent aftertaste, the taste profile of the flavourzyme hydrolysate was dominated by saltiness, bitterness and bitter aftertaste, and the taste profile of the protamex hydrolysate was dominated by sourness as well as low and bitter taste. The electronic tongue was able to distinguish the difference in taste among the hydrolysates. The contents of free amino acids and essential amino acids in defatted milk were increased after enzymatic hydrolysis, making bitter amino acids become the dominant taste-active amino acids. In conclusion, enzymatic hydrolysis could change the color, taste and free amino acid composition of skim milk, and the effect of flavourzyme was greater than that of alkaline protease and protamex.

Key words: protease; skim milk; free amino acid; sensory quality; electronic tongue

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