预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响

doi:10.7506/spkx1002-6630-20200406-068

食品科学 ›› 2021, Vol. 42 ›› Issue (8): 179-185.doi: 10.7506/spkx1002-6630-20200406-068

预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响

董烨，张益奇，姚洪正，何光喜，戴志远

（1.浙江工商大学海洋食品研究院，浙江杭州 310035；2.浙江省水产品加工技术研究联合重点实验室，浙江杭州 310035；3.海洋食品精深加工关键技术省部共建协同创新中心，辽宁大连 116000；4.杭州千岛湖发展集团有限公司，浙江杭州 311701）

出版日期:2021-04-25 发布日期:2021-05-14
基金资助:
“十三五”国家重点研发计划重点专项（2019YFD0902000）；国家自然科学基金青年科学基金项目（31701543）

Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates

DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,

(1. Institute of Seafood, Zhejiang Gongshang University, Hangzhou 310035, China;2. Key Laboratory of Aquatic Products Processing of Zhejiang Province, Hangzhou 310035, China;3. Collaborative Innovation Center of Seafood Deep Processing, Dalian 116000, China;4. Hangzhou Qiandao Lake Development Group Co. Ltd., Hangzhou 311701, China)

Online:2021-04-25 Published:2021-05-14

摘要/Abstract

摘要： 对汽爆处理和热处理2?种不同预处理得到的鳙鱼骨蛋白进行酶解，对所得2?种鱼骨蛋白酶解液（汽爆处理标记为SFBPH，热处理标记为HFBPH）的游离氨基酸、挥发性成分和分子质量分布进行比较分析。结果表明：SFBPH的水解度高于HFBPH，SFBPH和HFBPH中分子质量小于1?000?Da的小分子分别占73.78%和66.56%。SFBPH游离氨基酸总量达到28.36?mg/mL，是HFBPH的1.3?倍。SFBPH呈苦味氨基酸占总游离氨基酸的64.88%，HFBPH为64.23%，2?种酶解液整体滋味以苦味为主。气相色谱-质谱联用共鉴定出77?种挥发性风味化合物，SFBPH中共检测出61?种挥发性化合物，HFBPH中检测出47?种，其中烃类和醛类物质最丰富。

关键词: 汽爆处理；热处理；鱼骨；酶解液；游离氨基酸；挥发性成分

Abstract: Bighead carp bone protein was first pretreated by steam explosion or thermally, and then hydrolyzed with trypsin. The resultant hydrolysates were designated as SFBPH and HFBPH, respectively, and their free amino acids, volatile components and relative molecular mass distribution were analyzed and compared with each other. The results showed that the hydrolysis degree of SFBPH was higher than that of HFBPH. In SFBPH and HFBPH, small molecular components with molecular mass less than 1 000 Da accounted for 73.78% and 66.56% of the total amount, respectively. The total amount of free amino acids in SFBPH was 28.36 mg/mL, which was 1.3 times higher than that of HFBPH. In SFBPH and HFBPH, the amount of bitter amino acids accounted for 64.88% and 64.23% of the total amino acids, respectively. The overall taste of the two hydrolysates was dominated by bitterness. A total of 77 volatile components were detected by gas chromatography-mass spectrometry analysis, of which, 61 were detected in SFBPH, and 47 in HFBPH, with hydrocarbons and aldehydes being the most abundant ones.

Key words: steam explosion treatment; thermal treatment; fish bone; enzymatic hydrolysate; free amino acids; volatile components

中图分类号:

TS254.9

董烨，张益奇，姚洪正，何光喜，戴志远. 预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响[J]. 食品科学, 2021, 42(8): 179-185.

DONG Ye, ZHANG Yiqi,, YAO Hongzheng, HE Guangxi, DAI Zhiyuan,. Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates[J]. FOOD SCIENCE, 2021, 42(8): 179-185.

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预处理方式对鳙鱼骨蛋白酶解液游离氨基酸和挥发性成分的影响

Effect of Different Pretreatments on the Free Amino Acids and Volatile Components of Bighead Carp Bone Protein Hydrolysates

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