虾头自溶产物苦味与蛋白平均疏水度的联系及脱苦  

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

作　　者：付光中[1] 章超桦[1,2] 吉宏武[1,2] 解万翠[1] 高加龙[1,2] 卢虹玉 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025 [2]广东省高等学校水产品深加工重点实验室,广东湛江524088

出　　处：《食品科学》2010年第19期121-123,共3页Food Science

基　　金："十一五"国家科技支撑计划项目(2007BAD29B09);国家科技支撑计划及政策引导类计划项目(2008BAD94B08);广东省科技厅科技计划项目(2008A020100002)

摘　　要：为了探明虾头自溶产物中苦味肽的分布以及蛋白疏水性与苦味的联系,采用超滤将虾头自溶产物分成不同组分,分别检测其苦味与平均疏水度,并研究自溶过程中添加复合风味蛋白酶协同水解虾头对苦味的改善作用。结果表明:虾头自溶产物的苦味主要来自分子质量为3～5kD的肽;不同分子质量大小的自溶产物,平均疏水度越小苦味越大;添加复合风味蛋白酶协同水解虾头,与自溶比较,其蛋白回收率提高了3.5%,苦味降低了50%。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%.

关 键 词：虾头 自溶 苦味 平均疏水度 复合风味蛋白酶 脱苦 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]