FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (19): 121-123.doi: 10.7506/spkx1002-6630-201019024

• Basic Research • Previous Articles     Next Articles

Analysis of Bitterness-Average Protein Hydrophobicity Relationship and Debittering of Autolysis Products of Shrimp Head

FU Guang-zhong1，ZHANG Chao-hua1,2,*，JI Hong-wu1,2，XIE Wan-cui1，GAO Jia-long1,2，LU Hong-yu2   

  1. 1. College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025, China；2. Key Laboratory of
    Guangdong Higher Education Institutions for Advanced Processing of Aquatic Product, Zhanjiang 524088, China
  • Received:2010-02-01 Revised:2010-09-19 Online:2010-10-15 Published:2010-12-29
  • Contact: ZHANG Chao-hua E-mail:zhangch@gdou.edu,cn

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Abstract:

In order to find out the distribution of bitter peptides in the autolysis products of shrimp head and the relationship between bitterness and their protein hydrophobicity, ultrafitration was employed to fractionate the autolysis products, and the separated fractions were tested for their bitterness and average protein hydrophobicity, and the bitterness-improving effect of synergetic hydrolysis by flavourzyme added during shrimp head autolysis was also investigated. The bitterness of the autolysis products mainly resulted from the presence of peptides with a molecular weight varying from 3 to 5 kD. The autolysis products with smaller average hydrophobicity presented stronger bitterness. Compared with single autolysis, the presence of flavourzyme resulted in an increase in protein recovery by 3.5% and a decrease in bitterness by 50%.

Key words: shrimp head, autolysis, bitter, average hydrophobicity, flavourzyme, debitter

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