鲢鱼蛋白的酶解及产物热反应肉类风味的形成(英文)  

Enzymatic Hydrolysis of Silver Carp (Hypophthalmichthys Molitrix) Proteins and Thermally Generated Meaty Flavor of the Hydrolysates

作　　者：刘通讯[1] 李媛[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2005年第5期78-82,86,共6页Journal of South China University of Technology(Natural Science Edition)

基　　金：广东省自然科学基金资助项目(031348)~~

摘　　要：研究了鲢鱼蛋白在不同条件下的酶法水解及产物的美拉德反应.结果表明:鲢鱼蛋白可以被内肽酶和端解酶彻底降解成游离氨基酸和小肽;在酶解过程中添加5%(质量分数,下同)的酵母和0.02%的Nisin可以有效地降低水解产物的苦味,延长水解时间;鲢鱼蛋白水解液与适当的糖、维生素B1、维生素C、胡椒粉、咖喱粉和L-半胱氨酸等通过热反应不但可以合成理想的肉类化合物,而且可以完全去除水解液中的鱼腥味;美拉德反应后游离氨基酸的损失为12.06%,其中L-半胱氨酸和谷氨酸、天冬氨酸是形成肉类风味的决定性氨基酸.文中还采用气-质联用色谱仪分析鉴定出了19种重要的与肉类风味有关的杂环化合物,其中重要的肉味化合物———2-呋喃硫醇的质量占总挥发性香味化合物质量的54.74%.This paper studies the enzymatic hydrolysis of silver carp (Hypophthalmichthys molitrix) proteins in various conditions and the Maillard reaction of the hydrolysates. The results show that: (1) silver carp proteins can be completely hydrolyzed by endo-proteases and followed by exo-proteases into free amino acids and small peptides; (2) the addition of 5% yeast (mass fraction, the same below) and 0.02% Nisin effectively remove the bitterness of the hydrolysates and prolong the hydrolyzation time; (3) delicious meaty flavor can be thermally generated by the reaction of the hydrolysates with sugar, vitamins B 1 and C, pepper, garlic powder and L-Cys, and the fishy flavor completely disappears after the reaction; and (4) after the Maillard reaction, 12.06% of the free amino acids is lost, in which L-Cys, Glu and Asp greatly contribute to the meaty flavor of the hydro- lysates-. Moreover, 19 volatile compounds related to the meaty favor were determined by GC-MS, in which sulfurol possesses 54.74% (in mass) of the total volatile compounds.

关 键 词：鲢鱼蛋白 酶法水解 美拉德反应 

分 类 号：TS201.21[轻工技术与工程—食品科学]