基于双酶水解优化牛肉酶解液工艺及其呈味成分分析  

Optimization of Beef Enzymatic Hydrolysate Technology and Analysis of Its Flavor Components Based on Double Enzymes Hydrolysis

作　　者：桂海佳 李江龙 李泽林 王雪峰[1] 谷大海[1] 肖智超 范江平[1] GUI Hai-jia;LI Jiang-long;LI Ze-lin;WANG Xue-feng;GU Da-hai;XIAO Zhi-chao;FAN Jiang-ping(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《中国调味品》2022年第10期103-109,共7页China Condiment

基　　金：云南省院士专家工作站(202005AF150016)。

摘　　要：文章以牛肉副产物为原料,酶解制备牛肉酶解液,研究其香气成分。通过单因素试验以及Box-Behnken响应面试验,以水解度作为指标,优化牛肉酶解工艺条件,对其进行游离氨基酸以及SPME-GC-MS挥发性香气成分的测定。试验结果表明,采用双酶分步酶解,最佳酶解工艺条件为:先加木瓜蛋白酶酶解,时间310 min、温度53℃、酶添加量3.5%、pH 7,灭活后再加风味蛋白酶,时间210 min、酶添加量2.5%、温度51℃、pH 7.5。在此条件下,水解度达(41.48±0.34)%,检测出水解液游离氨基酸总量增加到14.801 mg/g,通过SPME-GC-MS鉴定出酶解后共有41种挥发性成分。结果表明,牛肉酶解物营养价值高,挥发性香气成分丰富,有作为肉类香精的潜力,为牛肉副产物深加工提供了理论依据。Beef enzymatic hydrolysate is prepared from beef by-products by enzymatic hydrolysis,and its aroma components are studied.Through single factor test and Box-Behnken response surface test,the degree of hydrolysis is used as the index to optimize the enzymatic hydrolysis conditions of beef,and the free amino acids and volatile aroma components are determined by SPME-GC-MS.The research results show that by using double enzymes hydrolysis,the optimum enzymatic hydrolysis conditions are as follows:firstly,adding papain for enzymatic hydrolysis at 53℃for 310 min,enzyme additive amount is 3.5%,pH is 7,and then adding flavor protease after inactivation,time is 210 min,enzyme additive amount is 2.5%,temperature is 51℃,pH is 7.5.Under these conditions,the degree of hydrolysis reaches(41.48±0.34)%,the total amount of free amino acids increases to 14.801 mg/g,and a total of 41 volatile components are identified by SPME-GC-MS.The results show that the beef hydrolysate has high nutritional value and rich volatile aroma components,and has potential as meat essence,providing a theoretical basis for deep processing of beef by-products.

关 键 词：牛肉 酶解液 水解度 游离氨基酸 SPME-GC-MS 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]