扇贝蛋白酶解液脱腥脱苦工艺研究  

Research on the Deodorization and Debittering Process for Protein Hydrolysate of Scallop

作　　者：耿瑞婷 王斌[1] 马剑茵[1] 邓尚贵[1] 于江涛 吕慧君 

机构地区：[1]浙江海洋学院食品与医药学院,浙江舟山316000 [2]威海航海食品加工有限公司,山东威海264300

出　　处：《中国调味品》2014年第4期37-43,共7页China Condiment

基　　金：国家自然科学基金(81001393);浙江省自然科学基金资助项目(Y2110636)

摘　　要：目的:研究扇贝蛋白酶解液的脱腥脱苦工艺。方法:通过正交试验优化活性炭吸附法、掩蔽法、超滤法、超滤和掩蔽联合法的最佳工艺条件,比较所选方法的脱腥脱苦效果。结果:活性炭吸附法脱腥脱苦的最佳工艺条件:活性炭用量为2.0%,时间为60min,温度为20℃,按此条件进行实验,蛋白质回收率为81.6%,腥味值2分,苦味值2分,蛋白质损失较大;掩蔽法脱腥脱苦的最佳工艺条件为0.02%乙基麦芽酚、0.008%乳酸乙酯、0.3%料酒、0.5%食盐,按此组合进行实验,腥味值2分,苦味值2分,蛋白质无损失,但处理后的水解液色泽和透明度较差;超滤法蛋白质回收率为92.0%,处理后的水解液较活性炭脱腥后色泽好,与超滤前相比腥苦味明显降低,但不及活性炭吸附和掩蔽法脱腥脱苦效果好;超滤和掩蔽联合法联合应用时,掩蔽剂最佳用量为0.005%乙基麦芽酚、0.002%乳酸乙酯、0.1%料酒、0.5%食盐,在此条件下进行实验,腥味值0分,苦味值0分,蛋白质回收率为92.0%。结论:采用超滤和掩蔽联合法处理扇贝蛋白酶解液具有较好的脱腥脱苦效果。Obj ective：Establish the deodorization and debittering process for protein hydrolysate of scallop.Method：The optimal conditions of activated carbon adsorption method,masking method, ultrafiltration method,and combination method of masking and ultrafiltration are obtained by orthog-onal experiment,and the deodorization and debittering effects of different methods are compared. Result：The protein recovery,bitter taste value,and fishy smell value of protein hydrolysate are 81 .6%,2 score,and 2 score respectively under the optimum conditions such as activated carbon dose of 2 .0%,time of 60 min,and temperature of 20 ℃.The bitterness value and fishiness value of pro-tein hydrolysate are 2 score and 2 score with the optimum doses of 0.02%ethyl maltol,0.008%ethyl lactate,0 .3% cooking wine,and 0 .5% salt respectively.After ultrafiltration with the conditions of pH 7.0,temperature of 40 ℃,and pressure of 0.05~0.15 MPa,the protein recovery,bitterness value and fishiness value of protein hydrolysate reach to 92.0%,0 score,and 0 score with the opti-mum doses of 0.005% ethyl maltol,0.002% ethyl lactate,0.1% cooking wine,and 0.5% salt respectively.Conclusion：The combination method of ultrafiltration and masking shows better deodo-rization and debittering effect on protein hydrolysate of scallop.

关 键 词：扇贝蛋白酶解液 脱腥脱苦工艺 活性炭吸附 掩蔽剂 超滤 

分 类 号：TS264.2[轻工技术与工程—发酵工程]