酶解联合美拉德反应制备具有抗氧化活性的扇贝裙边调味基料  

Preparation of scallop mantle seasoning material with antioxidant activity by enzymolysis coupled with Maillard reaction

作　　者：刘鹏莉 遇艳萍[1] 王晶[1] 杨爱华[1] 郭丹[1] LIU Peng-Li;YU Yan-Ping;WANG Jing;YANG Ai-Hua;GUO Dan(Department of Food and Biochemical Engineering,Yantai Vocational College,Yantai 264670,China)

机构地区：[1]烟台职业学院食品与生化工程系,烟台264670

出　　处：《食品安全质量检测学报》2022年第23期7708-7714,共7页Journal of Food Safety and Quality

基　　金：烟台职业学院横向课题项目(HX2021039);烟台职业学院博士科研基金项目(2020002)。

摘　　要：目的探究酶解联合美拉德反应制备具有抗氧化活性的扇贝裙边调味基料的工艺参数。方法以扇贝裙边为原料,采用酶解法制备扇贝裙边调味基料,并利用美拉德反应增强调味基料的抗氧化活性。以水解度为指标,通过单因素实验探索复合蛋白酶添加量、酶解温度、酶解时间和pH对扇贝裙边酶解效果的影响,并通过正交实验对酶解工艺进行优化,确定扇贝裙边酶解最佳条件。将扇贝裙边酶解液与葡萄糖混合加热进行美拉德反应,测定样品的褐变度、抗氧化活性,并进行感官评价。结果扇贝裙边最佳酶解工艺为:蛋白酶添加量3%、酶解温度50℃、酶解时间8 h、pH 8。扇贝裙边酶解液与葡萄糖110℃加热3.0 h后,1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)自由基清除能力提高1.7倍,扇贝裙边调味基料滋味鲜美,香气浓郁,无腥臭味道。结论在最佳工艺参数条件下,联合美拉德反应处理制得的扇贝裙边调味基料具有较好的抗氧化活性,本研究可为功能性调味料的开发及扇贝裙边高值化利用提供理论支持。Objective To explore the process parameters of scallop mantle seasoning material with antioxidant activity by enzymatic hydrolysis coupled with Maillard reaction.Methods Scallop mantle was used as raw material to prepare scallop mantle seasoning material by enzymatic hydrolysis,and Maillard reaction was used to enhance the antioxidant activity of seasoning material.Taking degree of hydrolysis as index,the effects of addition amount of compound protease,enzymatichydrolysis temperature,enzymatichydrolysis time and pH on the enzymatic hydrolysis effect of scallop mantle were investigated by single factor test,and the optimum conditions of enzymatic hydrolysis of scallop mantle were determined by orthogonal experiment.The scallop mantle hydrolysates mixed with glucose were heated for Maillard reaction,the browning degree,antioxidant activity and sensory evaluation of the sample was determined.Results The optimal enzymatic hydrolysis of scallop mantle was as follow:The additive amount of enzyme was 3%,the temperature was 50℃,the time was 8 h,and the pH was 8.After 3.0 h of Maillard reaction with glucose at 110℃,1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging activity of scallop mantle seasoning material was enhanced by 1.7 fold,and the scallop mantle seasoning material tasted delicious with a strong aroma but not fishy smell.Conclusion Under the optimal process parameters,the scallop mantle seasoning material prepared by Maillard reaction has good antioxidant activity.This study can provide theoretical supports for the development of functional seasoning material and high-value utilization of scallop mantle.

关 键 词：扇贝裙边 酶解 美拉德反应 抗氧化活性 调味基料 

分 类 号：TS264[轻工技术与工程—发酵工程]