复配酶法制备南极磷虾鲜味酶解液的工艺优化  

Optimization of Preparation Process of Antarctic Krill Hydrolysate with Delicate Taste by Compound Enzyme Method

作　　者：张庆春 余晓婉 相兴伟 韩眺 邵天伦 何潇庭 刘晔峰 丁玉庭[1,2,3] 刘建华 蔡燕萍[1,2,3] ZHANG Qingchun;YU Xiaowan;XIANG Xingwei;HAN Tiao;SHAO Tianlun;HE Xiaoting;LIU Yefeng;DING Yuting;LIU Jianhua;CAI Yanping(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China;National R&D Branch Center for Pelagic Aquatic Products Processing(Hangzhou),Hangzhou 310014,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China;Zhejiang Yangshengtang Natural Medicine Research Institute Co.,Ltd.,Hangzhou 310024,China)

机构地区：[1]浙江工业大学食品科学与工程学院,浙江杭州310014 [2]国家远洋水产品加工技术研发分中心(杭州),浙江杭州310014 [3]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034 [4]浙江养生堂天然药物研究所有限公司,浙江杭州310024

出　　处：《食品工业科技》2022年第2期195-205,共11页Science and Technology of Food Industry

基　　金：浙江省教育厅科研项目(Y202043190);浙江省大学生科技创新活动计划(新苗人才计划)(2020R403028);国家自然科学基金面上基金项目(31972104);“十三五”国家重点研发计划项目(2019YFD0901603);浙江省重点研发计划项目(2019C02076);舟山市“五大会战”科技项目(2017C12030)。

摘　　要：以脱脂南极磷虾粉为原料,采用复配酶法制备鲜味酶解液。以感官评价、多肽得率、水解度等评价手段,进行外源酶的筛选及单因素实验。为进一步优化酶解液滋味,以呈鲜味的氨基酸总量为指标进行酶解工艺优化。结果表明:最佳酶解条件为:胰蛋白酶和胃蛋白酶复配比1:100,总加酶量为2800 U/g,料液比1:4 g·mL^(-1),酶解pH7.0,酶解温度40℃,酶解时间3 h,该条件下获得的酶解产物中鲜味游离氨基酸含量为331.79 mg/100 mL。除色氨酸外,其余八种必需氨基酸含量占总氨基酸的63.66%,游离苦味氨基酸占总氨基酸的27.83%,游离鲜甜味氨基酸占总氨基酸26.22%,与鲜味形成具有关键作用的游离谷氨酸和游离天冬氨酸共占总游离氨基酸的10.26%。本研究可为南极磷虾鲜味调味料等产品的开发提供理论基础和技术指导。In this paper, defatted Antarctic krill powder was used as raw material to prepare hydrolysate with delicate taste by compound enzyme method. By means of sensory evaluation, peptide yield and degree of hydrolysis, the screening of exogenous enzymes and single factor experiments were carried out. In order to further optimize the taste of enzymatic hydrolysate, the total amount of amino acids with delicate flavor was used as the index to optimize the enzymatic hydrolysis condition. The results showed that the optimal hydrolysis conditions were as follows: The ratio of trypsin and pepsin 1:100,the total amount of enzyme 2800 U/g, the liquid and material ratio 1:4 g·mL^(-1), the pH of enzymatic hydrolysis 7.0, the temperature of enzymatic hydrolysis 40 ℃, and the time of enzymatic hydrolysis 3 h. Under these conditions, the content of free amino acids with delicate taste in the hydrolysate was 331.79 mg/100 mL. Except tryptophan, the remaining eight essential amino acids accounted for 63.66% of the total amino acids. Free bitter amino acids accounted for 27.83% of the total amino acids, and free sweet amino acids accounted for 26.22% of the total amino acids. Free glutamic acid and free aspartic acid, which played a key role in the formation of umami taste, accounted for 10.26% of the total free amino acids.This study could provide theoretical basis and technical guidance for the development of Antarctic krill flavoring products.

关 键 词：脱脂南极磷虾粉 酶解 鲜味氨基酸 工艺优化 复配酶法 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]