食品科学 ›› 2021, Vol. 42 ›› Issue (4): 190-196.doi: 10.7506/spkx1002-6630-20190823-248

• 成分分析 • 上一篇    下一篇

不同蛋白酶对蓝蛤酶解液风味特性的影响

徐永霞,曲诗瑶,李涛,赵洪雷,冯媛,李学鹏,季广仁,励建荣   

  1. (1.渤海大学食品科学与工程学院,生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心,辽宁?锦州 121013;2.锦州笔架山食品有限公司,辽宁?锦州 121007)
  • 出版日期:2021-02-25 发布日期:2021-02-25
  • 基金资助:
    “十三五”国家重点研发计划重点专项(2016YFD0400705);国家自然科学基金青年科学基金项目(31701631); 辽宁省教育厅项目(LJ2019008);辽宁省兴辽英才计划项目(XLYC1807133)

Effects of Different Proteases on the Flavor Characteristics of Aloididae aloidi Muscle Hydrolysates

XU Yongxia, QU Shiyao, LI Tao, ZHAO Honglei, FENG Yuan, LI Xuepeng, JI Guangren, LI Jianrong   

  1. (1. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2. Jinzhou Bijiashan Food Co. Ltd., Jinzhou 121007, China)
  • Online:2021-02-25 Published:2021-02-25

摘要: 为得到风味良好的蓝蛤酶解液,选用复合蛋白酶、木瓜蛋白酶、菠萝蛋白酶、碱性蛋白酶和中性蛋白酶进行单酶酶解,采用固相微萃取-气相色谱-质谱联用、电子鼻、电子舌及氨基酸自动分析仪等对不同酶解液的风味特征进行综合评价,利用滋味活性值评价滋味物质的呈味作用和强度。结果表明,复合蛋白酶酶解液的水解度较高,达到28.02%;不同酶解液的风味轮廓之间存在较大差异,电子鼻、电子舌能较好地区分不同酶解液的气味和滋味差异;鲜味和甜味是蓝蛤酶解液的主要呈味成分,复合蛋白酶组中游离氨基酸总量最高,碱性蛋白酶组中鲜味和甜味氨基酸比例最大。气相色谱-质谱联用分析共检出50 种挥发性物质,其中醛类和醇类物质最丰富,一些具有腥味的醛类在碱性蛋白酶组中相对含量最高,在复合蛋白酶和中性蛋白酶组中相对含量较低,具有增香效果的2-乙基呋喃和2-戊基呋喃在复合蛋白酶组中相对含量较高,复合蛋白酶酶解液的风味较佳。

关键词: 蓝蛤;蛋白酶;酶解液;风味

Abstract: In order to obtain well-flavored blue clam hydrolysates, single-enzyme hydrolysis was carried out using protamex, papain, bromelain, alkaline protease and neutral protease. The flavor characteristics of the resulting hydrolysates were comprehensively evaluated by solid phase microextraction combined with gas chromatography-mass spectrometry (SPME-GC-MS), electronic nose (EN), electronic tongue (ET) and automatic amino acid analyzer. The taste activity value (TAV) was used to assess the contribution of the taste-active compounds to the main tastes. The results showed that the highest hydrolysis degree of of 28.02% was observed for the protamex hydrolysate. The flavor profiles of the five hydrolysates were significantly different from one another. EN and ET could clearly distinguish the odor and taste patterns of these hydrolysates. Umami and sweetness were the main taste characteristics for all blue clam hydrolysates. The total amount of free amino acids and the total amount of umami and sweet amino acids were the highest in the protamex hydrolysate and alkaline protease hydrolysate, respectively. A total of 50 volatile components were identified, among which, aldehydes and alcohols were the most abundant. The relative contents of the aldehydes responsible for the fishy odor were the highest in the alkaline protease hydrolysate, and the lowest in the protamex and neutral protease hydrolysates. The flavor compounds 2-ethyl-furan and 2-pentyl-furan were the most abundant in the protamex hydrolysate, which exhibited the best flavor.

Key words: Aloididae aloidis; protease; enzymatic hydrolysate; flavor

中图分类号: