仿刺参性腺酶解过程风味变化  

Changes in the Flavor of Apostichopus japonicus Gonads During Enzymatic Hydrolysis

作　　者：李倩 夏光丽[1] 曹荣 刘淇[2] 高昕 LI Qian;XIA Guangli;CAO Rong;LIU Qi;GAO Xin(College of Food Science and Engineering,Ocean University of china,Qingdao,Shandong 266003,China;Yellow Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Qingdao,Shandong 266071,China;Laboratory for Marine Drugs and Bioproducts,Pilot National Laboratory for Marine Science and Technology(Qingdao),Qingdao,Shandong 266235,China)

机构地区：[1]中国海洋大学食品科学与工程学院,山东青岛266003 [2]中国水产科学研究院黄海水产研究所,山东青岛266071 [3]青岛海洋科学与技术试点国家实验室海洋药物与生物制品功能实验室,山东青岛266235

出　　处：《渔业科学进展》2022年第6期239-248,共10页Progress in Fishery Sciences

基　　金：国家重点研发计划“蓝色粮仓科技创新”专项(2019YFD0902105);中国水产科学研究院黄海水产研究所基本科研业务费项目(20603022022007)共同资助。

摘　　要：生物酶解是提高水产品蛋白质利用率的有效手段,且酶解过程往往伴随肽类、氨基酸、小分子挥发性成分等的生成或反应,进而引起酶解液风味变化。仿刺参(Apostichopus japonicus)性腺富含蛋白质和多种功效成分,具有良好的开发利用前景。为探究仿刺参性腺酶解过程中蛋白质和风味的变化规律,采用中性蛋白酶对其进行酶解,对酶解过程中可溶性蛋白质、氨基酸态氮、游离氨基酸组成、挥发性成分的变化情况进行了检测分析。结果显示,仿刺参性腺匀浆液中可溶性蛋白质和氨基酸态氮的初始含量分别为1.14和0.15 g/100 g,可溶性蛋白质在酶解前30 min内迅速增加,之后基本保持不变,氨基酸态氮含量在前90 min内随时间延长而逐渐增加,90 min后略有下降,90min时水解度最大,达43.66%。随着酶解时间的延长,酶解液的鲜味有所增强,腥味减弱,甜味和苦味也略有增强。酶解后游离氨基酸含量显著增加(P<0.05),其中,呈鲜味的谷氨酸含量最高,其次为呈甜味的甘氨酸和丙氨酸。仿刺参性腺酶解过程气味发生明显变化,烃类种类和相对含量均明显增加,二甲基硫醚含量显著降低,这可能是酶解液腥味减弱的主要原因。Apostichopus japonicus is highly edible and economically valuable. However, because of their self-dissolving characteristics, live sea cucumbers must be processed immediately after being caught.This species produces by-products totaling approximately 30% of the specimen, including sea cucumber intestines, gonads, respiratory trees, and other tissues. At present, the processing and utilization degree of these by-products is still very inadequate, and some are directly discarded, resulting in environmental pollution. According to some studies, sea cucumber gonads are rich in high-quality proteins, which can be used to develop dietary supplement products. Sea cucumber gonads also contain sea cucumber polysaccharides, sea cucumber saponins, active lipids, and other active components. The phenols and flavonoids components in the gonads of Atlantic sea cucumbers are high and a potential source of natural antioxidants. Residents in some parts of the Pacific, such as New Zealand and the Cook Islands, regularly collect gonads from sea cucumber viscera for cooking or as a protein source for traditional meals. In Japan,sea cucumber gonads are processed into expensive functional pill and powder products. However, the development and utilization of sea cucumber gonads in China are still very low. Biological enzymatic hydrolysis is an effective way to improve the utilization of proteins in aquatic products. The enzymatic hydrolysis process degrades macromolecular proteins into small peptides, which are easy to dissolve and are conducive to human absorption. At the same time, it is often accompanied by the generation or reaction of peptides, amino acids, and volatile compounds, which in turn causes flavor changes in the enzymatic hydrolysate. The gonads of A. japonicus are rich in protein and functional components, with suitable prospects for development and utilization. To explore changes in protein and flavor during the process of enzymatic hydrolysis, neutral protease was used, and the gonads of A. japonicus were hydrolyzed

关 键 词：海参性腺 水解度 电子鼻 GC-MS 风味 

分 类 号：S98[农业科学—捕捞与储运] TS254.1[农业科学—水产科学]