不同酶对草鱼蛋白功能特性及风味成分的影响  

Functional Properties and Volatile Flavor Compounds Composition of Protein Hydrolysates from Grass Carp

作　　者：陈惠[1] 刘焱[1] 李志鹏 黄黎慧[1,2] CHEN Hui;LIU Yan;LI Zhipeng;HUANG Lihui(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,Hunan,China;Hunan Province,Grain and Oil Products Quality Monitoring Center,Changsha 410005,Hunan,China)

机构地区：[1]湖南农业大学,食品科技学院,湖南长沙410128 [2]湖南省粮油产品质量监测中心,湖南长沙410005

出　　处：《激光生物学报》2017年第5期466-474,共9页Acta Laser Biology Sinica

基　　金：国家星火计划重大项目(2011GA770007)

摘　　要：通过蛋白酶对草鱼进行酶解,对其酶解产物的功能特性和酶解液的风味成分进行研究。结果显示,风味蛋白酶、胰蛋白酶酶解产物的溶解性、热稳定性均优于胃蛋白酶酶解产物(P<0.05)。经酶处理后鱼肉酶解液鲜甜味氨基酸占比增加,苦味氨基酸占比减少;利用SPME-GC-MS共检测出83种挥发性成分,以醛酮类和醇类为主,酶解处理后醇类的相对含量显著减少,醛酮类的相对含量则显著增加,酶解液具有独特风味。经胰蛋白酶、风味蛋白酶酶解后的草鱼肉酶解产物及酶解液均可作为食品基料应用于加工中。The enzymatic hydrolysis of grass carp by protease was carried out to study the functional properties of the hydrolyzate and the volatile flavor compounds of the hydrolyzate.The results showed that the solubilities and thermal stability of the protease and trypsin were better than those of the pepsin hydrolyzate(P<0.05).After enzyme treatment,the percentage of fresh sweet amino acids in the enzymatic hydrolyzate increased,and the bitter amino acids decreased.83 types of volatile compounds were detected by SPME-GC-MS,respectively,and aldehydes,ketones and alcohols were the main compounds present.After enzymatic hydrolysis,the relative content of alcohols was reduced,while the aldehyde and ketone content increased significantly,the hydrolyzate has an unique flavor.After enzymatic hydrolysis of trypsin,proteolytic enzymes and enzymolysis of grass carp can be used as a food base in processing.

关 键 词：草鱼 酶解 功能特性 风味成分 

分 类 号：TS254[轻工技术与工程—水产品加工及贮藏工程]