南美白对虾虾头制备鲜味水解物的研究
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摘要
本文以25℃下自溶6 h后的南美白对虾虾头为原料,采用酶水解法进行鲜味水解物的制备。以鲜味滋味、蛋白质回收率、肽得率和水解度为评价指标,进行外源酶的选择和酶解工艺条件的逐步优化研究。研究表明,经四种单酶酶解,均明显提升酶解效率,其中菠萝蛋白酶(Bromelain)和风味蛋白酶(Flavorzyme)能有效提升酶解液的鲜味、降低苦涩味。制备具有良好鲜味特征水解物的条件为:自溶后的虾头,加入菠萝蛋白酶(420 U/g样品)和风味蛋白酶(12 U/g样品)两种酶(料液比1∶1.5 (g/m L)),在pH7.5、50℃下酶解3 h,该工艺下蛋白质回收率、肽得率和水解度分别可达79.75%、71.71%和18.28%。获得水解物氨基酸组成中ΣEAA/ΣAA与ΣEAA∶ΣNEAA分别为37%和1∶1.7。65%的总蛋白氨基酸释放为游离氨基酸,其中,59%的总蛋白鲜甜味氨基酸释放为游离氨基酸,水解物营养价值高且具有良好鲜味。
In this research,shrimp head had been dealt with autolysis 6 h at 25 ℃,and the hydrolysate with umami was prepared from the white shrimp head by the enzymatic hydrolysis process. The taste of umami,the recovery of protein and peptide,and the degree of hydrolysis were used as indexes to choose the enzyme and gradually optimize the enzymatic hydrolysis process.Results showed that a mixture consisting of Bromelain and Flavorzym exhibited good-flavored of hydrolysis in the change of taste among each of Bromelain,Papain,Protamex and Flavourzyme,and had a higher recovery of protein.The hydrolysis process was based on Bromelain( 420 U/g sample) + Flavorzym( 12 U/g sample) reaction for 3 h at 50 ℃ and p H7.5with 1∶ 1.5 solid/liquid ratio. The recovery of protein and peptide and the degree of hydrolysis were 79.75%,71.71% and18.28% by using this process,respectively. The ΣEAA: ΣAA and ΣEAA ∶ ΣNEAA of hydrolysate were 37% and 1 ∶ 1.7,respectively.65% total amino acid and 59% sweet amino acid was released.The hydrolysate has excellent flavor in umami.
In this research,shrimp head had been dealt with autolysis 6 h at 25 ℃,and the hydrolysate with umami was prepared from the white shrimp head by the enzymatic hydrolysis process. The taste of umami,the recovery of protein and peptide,and the degree of hydrolysis were used as indexes to choose the enzyme and gradually optimize the enzymatic hydrolysis process.Results showed that a mixture consisting of Bromelain and Flavorzym exhibited good-flavored of hydrolysis in the change of taste among each of Bromelain,Papain,Protamex and Flavourzyme,and had a higher recovery of protein.The hydrolysis process was based on Bromelain( 420 U/g sample) + Flavorzym( 12 U/g sample) reaction for 3 h at 50 ℃ and p H7.5with 1∶ 1.5 solid/liquid ratio. The recovery of protein and peptide and the degree of hydrolysis were 79.75%,71.71% and18.28% by using this process,respectively. The ΣEAA: ΣAA and ΣEAA ∶ ΣNEAA of hydrolysate were 37% and 1 ∶ 1.7,respectively.65% total amino acid and 59% sweet amino acid was released.The hydrolysate has excellent flavor in umami.
引文
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[26]陈纯馨,孙恢礼,陈晓刚,等.风味蛋白酶酶解波纹巴非蛤制备小分子肽工艺研究[J].广东农业科学,2011(20):5-8.
[27]刘静泊.风干武昌鱼鲜味肽的纯化与结构分析[D].武汉:武汉轻工大学,2015.
[28]苗晓丹,刘源,仇春泱,等.呈味肽构效关系研究进展[J].食品工业科技,2014(6):357-362.
[29]相孝亮,黄文涛译.酶应用手册[M].上海:上海科学技术出版社,1993.
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[31]Zhao C J,Schierer A,G Nzle M G.Formation of taste-active amino acids,amino acid derivatives and peptides in food fermentations-a review[J].Food Research International,2016,89:39-47.
[32]Bary Ko-Pikielna N,Kostyra E.Sensory interaction of umami substances with model food matrices and its hedonic effect[J].Food Quality and Preference,2007,18(5):751-758.
[33]吴新良,蓝德安,张羽.动物水解蛋白及其在方便面中的应用[J].中国食品添加剂,2000(1):63-66.
[34]Wang Y,Cui C,Zhao M,et al.Characteristics of enzymatic hydrolysates of tilapia skin protein and effects of ultrafiltration on it[J].Food and Fermentation Industries,2011,37(9):133-136.
[2]2017-2022年中国对虾行业市场运营态势及发展前景预测报告[R].智研咨询集团,2017.
[3]Cui H,Xiao L.Current situation of China shrimp industry in2011-2012 and its prospect[J].China Fisheries,2012,39(7):85-87.
[4]Cao W,Tan C,Zhan X,et al.Ultraviolet irradiation and gradient temperature assisted autolysis for protein recovery from shrimp head waste[J].Food Chemistry,2014,164:136-141.
[5]张玲玲,宁凌.基于转型升级中的对虾出口企业发展战略分析---以国联水产为例[J].中国渔业经济,2013(4):115-122.
[6]Cao W,Zhang C,Hong P,et al.Response surface methodology for autolysis parameters optimization of shrimp head and amino acids released during autolysis[J].Food Chemistry,2008,109(1):176-183.
[7]Sanchez-Camargo A P,Almeida Meireles M A,Fontoura Lopes B L,et al.Proximate composition and extraction of carotenoids and lipids from Brazilian redspotted shrimp waste(Farfantepenaeus paulensis)[J].Journal of Food Engineering,2011,102(1):87-93.
[8]Sjafullah A,Santoso A B.Autolytic isolation of chitin from white shrimp(Penaues Vannamei)Waste[J].Procedia Chemistry,2016,18:49-52.
[9]Dutta P K,Dutta J,Tripathi V S.Chitin and chitosan:Chemistry,properties and applications[J].Journal of Scientific&Industrial Research,2004,63(1):20-31.
[10]Sowmya R,Rathinaraj K,Sahindra N M.An autolytic process for recovery of antioxidant activity rich carotenoprotein from shrimp heads[J].Marine Biotechnology,2011,13(5):918-927.
[11]Sowmya R,Ravikumar T M,Vivek R,et al.Optimization of enzymatic hydrolysis of shrimp waste for recovery of antioxidant activity rich protein isolate[J].Journal of Science and Technology-mysore,2014,51(11):3199-3207.
[12]Sarada R,Vidhyavathi R.An Efficient method for extraction of astaxanthin from green alga Haematococcus pluvialis[J].Journal of Agricultural and Food Chemistry,2006(54):7585-7588.
[13]刘素磊.酶解法制备南美白对虾虾头调味汁的研究[D].保定:河北农业大学,2014.
[14]Nobuyki hayashi K K.Techniques for universal evaluation of astringency of green tea infusion by the use of a taste sensor system[J].Biosci.Biotechno.l Biochem.,2006,70(3):626-631.
[15]Nobuyuki hayashi T U.Evaluation of umami taste intensity of green tea by a taste sensor[J].J Agric Food,2008(56):7384-7387.
[16]舒静,陈轩,潘从道,等.不同品牌食醋味感特征的电子舌分析[J].中国调味品,2013(8):95-98.
[17]肖如武.蓝蛤蛋白源鲜味肽的制备及分离研究[D].广州:华南理工大学,2010.
[18]中华人民共和国国家质量监督检验检疫总局.GB/T12312-90感官分析-味觉敏感度分析[S].北京:国标标准出版社,2012.
[19]中华人民共和国国家质量监督检验检疫总局.GB/T12315感官分析方法学排序法[S].北京:国标标准出版社,2008.
[20]段杉,李婷,毛颖超,等.蛋白酶对甲壳素制备的影响及42不同甲壳素的性质比较[J].现代食品科技,2014(11)119-124.
[21]中华人民共和国卫生部.GB 5009.5食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2010.
[22]Guerard F,Sumaya-martinez M T,Laroque D,et al.Optimization of free radical scavenging activity by response surface methodology in the hydrolysis of shrimp processing discards[J].Process Biochemistry,2007,42(11):1486-1491.
[23]黄显彬,曹荣,李智博.南极磷虾自溶过程蛋白质组分含量变化[J].湖南农业科学,2015(9):76-78.
[24]中华人民共和国卫生部.GB/T 5009.124食品中氨基酸的测定[S].北京:国标标准出版社,2003.
[25]Schindler A,Dunkel A,Staehler F.Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a sensomics approach[J].Journal of Agricultural and Food Chemistry,2011,59(23):12578-12588.
[26]陈纯馨,孙恢礼,陈晓刚,等.风味蛋白酶酶解波纹巴非蛤制备小分子肽工艺研究[J].广东农业科学,2011(20):5-8.
[27]刘静泊.风干武昌鱼鲜味肽的纯化与结构分析[D].武汉:武汉轻工大学,2015.
[28]苗晓丹,刘源,仇春泱,等.呈味肽构效关系研究进展[J].食品工业科技,2014(6):357-362.
[29]相孝亮,黄文涛译.酶应用手册[M].上海:上海科学技术出版社,1993.
[30]宁正祥,赵谋明.食品生物化学[M].广州:华南理工大学出版社,1995.
[31]Zhao C J,Schierer A,G Nzle M G.Formation of taste-active amino acids,amino acid derivatives and peptides in food fermentations-a review[J].Food Research International,2016,89:39-47.
[32]Bary Ko-Pikielna N,Kostyra E.Sensory interaction of umami substances with model food matrices and its hedonic effect[J].Food Quality and Preference,2007,18(5):751-758.
[33]吴新良,蓝德安,张羽.动物水解蛋白及其在方便面中的应用[J].中国食品添加剂,2000(1):63-66.
[34]Wang Y,Cui C,Zhao M,et al.Characteristics of enzymatic hydrolysates of tilapia skin protein and effects of ultrafiltration on it[J].Food and Fermentation Industries,2011,37(9):133-136.
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