紫外诱导克氏原螯虾虾头自溶制备蛋白酶解液及其鲜味物质研究  

Preparation of protein hydrolysates from crayfish(Procambarus clarkia) head by ultraviolet-induced autolysis and study on their umami substances

作　　者：李锐 邹茜[2] 孙玉林 王林[3] 李想[3] 冯明会 LI Rui;ZOU Qian;SUN Yulin;WANG Lin;LI Xiang;FENG Minghui(School of Life Science and Technology,Lingnan Normal University,Zhanjiang 524048,China;Sichuan Tourism University,Chengdu 610100,China;Institute of Food Crops,Yunnan Academy of Agricultural Sciences,Kunming 650205,China)

机构地区：[1]岭南师范学院生命科学与技术学院,广东湛江524048 [2]云南省农业科学院粮食作物研究所,云南昆明650205 [3]四川旅游学院,四川成都610100

出　　处：《食品与发酵工业》2019年第3期153-160,共8页Food and Fermentation Industries

基　　金：广东省自然科学基金(2015A030310406;2017A030307029);湛江市科技计划项目(2017A03023);广东省教育厅特色创新项目(2016KTSCX081);广东省第三批"扬帆计划"人才项目(201533011)

摘　　要：克氏原螯虾虾头中含有丰富的内源酶,通过紫外线照射可诱导其发生自溶反应,制备滋味鲜美的蛋白酶解液。以水解度为指标,通过单因素试验和响应面优化紫外诱导克氏原螯虾虾头的自溶条件,确定最佳自溶条件为:紫外照射时间22. 94 min,自溶初始pH 7. 16,温度50. 06℃,自溶时间3 h。在此条件下克氏原螯虾虾头水解度达44. 39%。通过感官评价和理化指标,对克氏原螯虾虾头原液和自溶产物中的鲜味物质进行分析,结果表明,克氏原螯虾虾头经过自溶后,酶解液中腥味和苦味降低的同时,鲜味和醇厚感显著增加(P <0. 05);与虾头原液相比,自溶产物中鲜味氨基酸总量(2 150. 12 mg/kg)和游离氨基酸总量(8 605. 45 mg/kg)均显著增加,分别增加了1. 41倍和1. 29倍;呈味核苷酸及其关联化合物总量变化不大(P> 0. 05),自溶产物中与鲜味有着密切联系的肌苷酸(IMP)为8. 36mg/kg,增加了47. 18%。通过紫外诱导法制备的克氏原螯虾自溶酶解产物,具有较浓的虾鲜味、口感醇厚,可以作为一种营养、健康、美味的调味基料。The crayfish(Procambarus clarkia)head contains abundant endogenous enzymes.Its protein hydrolysates with umami flavour can be prepared by ultraviolet-induced autolysis.According to the degree of hydrolysis(DH),single-factor experiments and response surface methodology were used to investigate the optimal autolysis conditions.The optimal autolysis conditions were as follows:ultraviolet irradiated for 22.94 min,autolysed with an initial pH of 7.16 at 50.06℃for 3 h.Under this condition,the DH of crayfish head was 44.39%.The umami substances in crayfish head original fluid and autolysed products were analyzed by sensory evaluation and physicochemical indexes.The results showed that the fishy and bitter tastes of autolyzed crayfish head decreased,while the umami flavour and the mellow sense increased significantly(P<0.05).The contents of umami total amino acids(2 150.12 mg/kg)and free amino acids(8 605.45 mg/kg)in autolyzed products increased by 1.41 and 1.29 times,respectively,compared with the original fluid.The contents of nucleotides and its related compounds after autolysis changed slightly(P >0.05).Inosine monophosphate(IMP),which greatly contributes to umami flavor,was 8.36 mg/kg in autolysed products,which was increase by 47.18%.The autolysed hydrolysates of crayfish head had intense delicious prawn flavour and rich tastes,which can be used as a nutritious,healthy,and delicious material for condiments.

关 键 词：克氏原螯虾虾头 紫外诱导 酶解产物 自溶 鲜味物质 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]