复合酶深度酶解牡蛎制备呈味基料的研究  

Study on the effects of preparate flavor base material by high degree of enzymatic hydrolysis of oyster with compound enzymes

作　　者：姚玉静[1] 杨昭[1] 黄佳佳[1] 崔春[2] 

机构地区：[1]广东食品药品职业学院食品学院,广东广州510520 [2]华南理工大学食品科学与工程学院,广东广州510640

出　　处：《食品与机械》2017年第6期180-184,206,共6页Food and Machinery

基　　金：广州市科技计划项目(编号:201604020067)

摘　　要：以牡蛎为原料,选用胰蛋白酶和风味蛋白酶组成复合酶对其进行深度酶解,以水解度和感官评分为指标,通过单因素试验考察了胰蛋白酶与风味蛋白酶比例、酶添加量、酶解pH、酶解温度和酶解时间对牡蛎深度酶解的影响,对牡蛎深度酶解工艺进行优化,并对最优酶解条件下获得的牡蛎深度酶解产物的肽分子量分布和氨基酸组成进行分析。研究结果表明:牡蛎深度酶解最优工艺条件为胰蛋白酶与风味蛋白酶质量比为21、蛋白酶添加量0.1%([E]/[S])、酶解pH 7.5、酶解温度60℃、酶解时间24h,该条件下得到的牡蛎深度酶解产物中分子量<3ku的多肽占83.5%,其中含有33.4%的分子量为1~3ku的多肽和50.1%的分子量<1ku的多肽。牡蛎深度酶解产物游离氨基酸中必需氨基酸含量为40.51%,鲜味氨基酸含量为17.50%,甜味氨基酸含量为30.60%。The compound enzymes consisted of trypsin and flavourzyme were used for high degree of hydrolyze oyster.The degree of hydrolysis（DH）and sensory analysis of oyster as index parameter,and single factor experiment was used for investigated the process of enzymatic hydrolysis of oyster.The peptide molecular weight distribution and amino acid composition of the optimized enzymatic hydrolysate were analyzed.The results showed that the best enzymatic hydrolyse conditions for oyster was the proportion of trypsin and flavourzyme was 21（w/w）,and the quantity of compound enzymes was 0.1%（[E]/[S]）,at 60 ℃ for 24 hin the solution of pH 7.5.The oyster high degree of enzymatic hydrolyse products could be obtained by the optimum technological conditions,containing83.5% molecular weight less than 3ku,and among them less than 1ku contained 50.1%,1～3ku peptide contained 33.4%.The content of essential amino acids in the free amino acids of the oyster hydrolyzate was40.51%,and the contents of the umami amino acid and the sweet amino acid were 17.50% and 30.60%,respectively.

关 键 词：牡蛎 深度酶解 呈味基料 调味品 

分 类 号：TS264[轻工技术与工程—发酵工程]