酶解鲫鱼肉制取呈味氨基酸研究  

Study on Preparation of Flavor Amino Acids by Enzymolysis of Crucian carp Meat

作　　者：沈雨佳[1] 陆利霞[1,2] 林丽军[1,2] 熊晓辉[1,2] 

机构地区：[1]南京工业大学食品与轻工学院,南京210009 [2]江苏省食品安全快速检测公共技术服务中心,南京210009

出　　处：《中国调味品》2015年第1期27-31,44,共6页China Condiment

基　　金："十二五"农村领域国家科技计划课题(2013BAD19B09);江苏省科技基础设施建设计划(BM2012026)

摘　　要：实验以鲫鱼肉为原料,目的是获得酶解率高、风味良好的热反应基液。以酶解率、游离氨基酸含量和呈味氨基酸比例三指标筛选最优蛋白酶(木瓜蛋白酶、风味蛋白酶、碱性蛋白酶),通过响应面法优化风味蛋白酶酶解工艺,确定酶解温度55℃,初始pH 6.7,加酶量2525U/g(底物),酶解率61.92%。优化后水解液中氨基态氮含量达到4.377mg/g,游离氨基酸量2.424g/dL。呈味氨基酸所占氨基酸总量比例从25.837%提升至36.848%,提高了43%;参与热反应的重要风味氨基酸总量达到0.568g/dL。对酶解液滋味贡献较大的氨基酸有Arg,Glu,Met,Ala,Lys。The experiment takes crucian carp as raw material to obtain Maillard material with high degree of hydrolysis （DH）and good flavor.DH,free amino acid content and flavor amino acid ratio are used as indexes to get the best protease （papain, flavourzyme and alcalase ）. Finally, the enzymolysis technology is optimized through response surface methodology with reaction temperature of 55 ℃,initial pH of 6.7 and enzyme concentration of 2525 U/g （substrate）.The maximum DH reaches 6 1 .9 2%.The total content of amino-N reaches 4 .3 7 7 mg/g and the content of free amino acid reaches 2.424 g/dL.The flavor amino acid ratio increases by 43%from 25.837%to 36.848%and the content of amino acid participated in Maillard reaction reaches 0.568 g/dL after optimization.Arg, Glu,Met,Ala,Lys have a significant contribution to the taste of hydrolyzate.

关 键 词：鲫鱼肉 蛋白酶 呈味氨基酸 响应面法 TAV值 

分 类 号：TS201.25[轻工技术与工程—食品科学]