核桃蛋白酶解过程中香气成分的动态变化  

Dynamic Changes in Volatile Flavor Components during Enzymatic Hydrolysis of Walnut(Juglans regia L.) Protein

作　　者：李开 范誉川 丁岚 曾鸣 宋昊 LI Kai;FAN Yuchuan;DING Lan;ZENG Ming;SONG Hao(Beijing Industrial Technology Research Institute,Beijing 101111,China;Beijing Food Industry Research Institute,Beijing 100075,China)

机构地区：[1]北京一轻研究院有限公司,北京101111 [2]北京市食品工业研究所,北京100075

出　　处：《食品工业科技》2022年第6期41-49,共9页Science and Technology of Food Industry

摘　　要：为了研究核桃蛋白在酶解过程中香气成分的动态变化情况,采用Protamex?蛋白酶对核桃蛋白进行酶解,利用顶空固相微萃取-气相色谱-质谱联用技术在不同时间点分析酶解液的挥发性化学成分,并对结果进行了相对气味活度分析和主成分分析。结果表明,酶解前和酶解后分别检测出55种和68种挥发性物质,包含了醛、醇、酮、酯和呋喃等种类;随着酶解的进行,关键香气成分由酶解前的正戊醛、1-辛烯-3-醇和异戊醛等21种化合物,逐渐转变为异戊醛、二甲基二硫醚和(2E,4E)-癸二烯醛等13种化合物。主成分分析表明,酶解至3 h时,香气特征趋于稳定,酶解液香气结构的改变主要受2-乙基己醇、2-乙基呋喃、(2E,4E)-癸二烯醛、2-正戊基呋喃、Z-4-庚烯醛和二甲基二硫醚浓度变化的影响。本研究为酶解法制备核桃肽过程中风味品质的控制提供了理论依据。In order to study the dynamic changes in volatile flavor components of walnut(Juglans regia L.) protein during enzymatic hydrolysis, single-enzyme hydrolysis was carried out using Protamex? protease. The headspace solid-phase microextraction and gas chromatography-mass spectrometry were used to analyze the volatile chemical components of the enzymatic hydrolysis solution at different time points, and the results were used to carried out relative odor activity analysis and principal component analysis(PCA). The results showed that fifty-five and sixty-eight aroma substances were detected before and after enzymolysis, including aldehydes, alcohols, ketones, esters and furans. With the progress of enzymatic hydrolysis, the key aroma components were gradually transformed from twenty-one compounds such as n-valeraldehyde, 1-octene-3-ol and isovaleraldehyde before enzymolysis into thirteen compounds such as isovaleraldehyde, dimethyl disulfide and(2 E,4 E)-decadienal. The PCA results showed that the aroma characteristics tended to be stable after enzymatic hydrolysis for 3 h, in addition, the aroma structure change of the enzymatic hydrolysis solution was mainly affected by the concentration change of 2-ethyl-1-hexanol, 2-ethyl furan,(2 E,4 E)-decadienal, 2-pentyl furan,(Z)-4-heptenal and dimethyl disulfide. These research results would provide a theoretical basis for the control of flavor quality during the preparation of walnut peptides by enzymolysis.

关 键 词：核桃蛋白 酶解 固相微萃取 气相色谱质谱联用 香气成分 

分 类 号：TS201.2[轻工技术与工程—食品科学]