酶法制备鲍鱼脏器呈味肽及呈味氨基酸  

Enzymatic preparation of flavor peptides and amino acids from abalone viscera (Haliotis Discus Hannai Ino)

作　　者：乔路[1] 佟伟刚 周大勇[1] 朱蓓薇[1] 

机构地区：[1]大连工业大学食品学院,辽宁大连116034 [2]白城市产品质量检验所,吉林白城137000

出　　处：《大连工业大学学报》2011年第3期168-172,共5页Journal of Dalian Polytechnic University

基　　金：国家高技术研究发展计划(863计划)项目(2007AA091804);国家"十一五"科技支撑计划项目(2008BAD94B07);辽宁省重点实验室项目(2008403003);辽宁省教育厅创新团队项目(2009T033;2008T007)

摘　　要：研究了酶法制备鲍鱼脏器呈味肽及呈味氨基酸的最佳条件。鲍鱼脏器分别经中性蛋白酶、木瓜蛋白酶和胰蛋白酶水解,中性蛋白酶酶解产物的水解度和肽得率最大,鲜味氨基酸含量最高且口味最好。以中性蛋白酶为工具酶,通过单因素试验和响应面分析确定了酶解的最佳条件:酶加量3 000 U/g,温度46℃,pH 7.8,时间3 h,底物质量分数3.12%。在此条件下,酶解产物水解度的理论值为29.81%,实测值为29.98%。The enzymatic preparation of flavor peptides and amino acids from abalone viscera（Haliotis Discus Hannai Ino） by neutral protease,papain,and trypsin was studied,in which the hydrolysate derived from neutral protease showed the highest hydrolysis degree（DH）,peptide yield and the highest flavor amino acid concentration,and the best taste.Single factor test and response surface methodology for neutral protease suggested that the optimum hydrolysis was at 3 000 U/g of enzyme,4% of substrate,46 ℃,pH 7.8 and 3 h,in which the predicted and measured value of DH was 29.81% and 29.98% respectively.

关 键 词：鲍鱼脏器 酶解 呈味 响应面 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]