海带生长初期与成体期食品原料学特性  

Nutritional, Taste and Texture Characteristics of Juvenile and Adult Kelp

作　　者：倪辉[1,2,3] 王晓林 姜泽东 朱艳冰[1,2,3] 郑明静 刘涛[1,4] NI Hui;WANG Xiaolin;JIANG Zedong;ZHU Yanbing;ZHENG Mingjing;LIU Tao(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Fujian Provincial Key Laboratory of Microbial and Enzyme Engineering,Xiamen 361021,China;Research Center of Food and Bioengineering of Xiamen,Xiamen 361021,China;College of Marine Life Sciences,Ocean University of China,Qingdao 266003,China)

机构地区：[1]集美大学海洋食品与生物工程学院,福建厦门361021 [2]福建省食品微生物与酶工程重点实验室,福建厦门361021 [3]厦门市食品与生物工程技术研究中心,福建厦门361021 [4]中国海洋大学海洋生命学院,山东青岛266003

出　　处：《食品科学》2022年第23期34-40,共7页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2020YFD0900904);福建省科技重大专项专题项目(2020NZ012015)。

摘　　要：海带是重要的海洋生物资源及食品原料。但目前人们主要以成体海带作为食品原料,对不同生长期海带的食品原料学特性缺乏系统研究。为探明生长初期海带(以下称为海带苗)与成体海带的食品原料学特性,本实验对其主要营养成分、氨基酸组成、矿物质元素、脂肪酸、呈味游离氨基酸和烹饪质构特性进行分析。结果表明,海带苗的灰分、粗蛋白和粗脂肪含量高于成体海带。海带苗和成体海带必需氨基酸与总氨基酸的比值分别为0.36和0.34,必需氨基酸与非必需氨基酸的比值分别为0.57和0.53。海带苗与成体海带钾元素的营养素参考值(nutrient reference value,NRV)分别为70.40%和41.25%,铁元素的NRV分别为54.60%和16.00%。海带苗的棕榈酸、豆蔻酸和反油酸含量高于成体海带。海带苗与成体海带的鲜味氨基酸滋味活性值(taste activity value,TAV)分别为3.46和0.64,甜味氨基酸TAV分别为0.27和0.80,苦味氨基酸TAV分别0.26和0.00。热烫后海带苗硬度、黏性、咀嚼性、胶着性、黏聚性和回复性小于热烫后的成体海带,而二者的弹性基本相当。综上,海带苗比成体海带具有更高的蛋白质营养效价、矿质元素含量、反油酸含量以及更好的滋味及质构特征。本研究可为海带在现代食品工业中的高值化利用提供食品原料特性数据,对于现代食品工业及海带产业发展具有一定的参考价值。Kelp is an important marine biological resource and food raw material. At present, adult kelp is eaten by people,but there is a lack of systematic studies evaluating the quality characteristics of kelp at different growth periods. In this study, the main nutritional components, amino acid composition, mineral elements, fatty acids, flavor-free amino acids and cooking texture characteristics of juvenile and adult kelp were analyzed. The results showed that the ash, protein and crude fat contents of juvenile kelp were higher than those of adult kelp. The essential amino acid(EAA)/total amino acid(TAA)ratios of juvenile kelp and adult kelp were 0.36 and 0.34, respectively, and the EAA/nom-essential amino acid(NEAA) ratios were 0.57 and 0.53, respectively. The nutrient reference values(NRV) of potassium in juvenile kelp and adult kelp were 70.40% and 41.25%, respectively, and the NRV of iron were 54.60% and 16.00%, respectively. The contents of palmitic acid,myristic acid and elaidic acid in juvenile kelp were higher than those in adult kelp. The taste activity values(TAV) of umami amino acids in juvenile kelp and adult kelp were 3.46 and 0.64, the TAV of sweet amino acids were 0.27 and 0.80, and the TAV of bitter amino acids were 0.26 and 0.00, respectively. The hardness, viscosity, chewiness, adhesiveness, cohesiveness and resilience of blanched juvenile kelp were less than those of blanched mature kelp, while their elasticity was basically the same. The above results indicate that juvenile kelp have better protein nutritional potency, mineral element and elaidic acid contents, and taste and texture characteristics than adult kelp. This study provides useful information for the high-value utilization of kelp in the modern food industry, and offers inspiration for the development of the modern food industry and the kelp industry.

关 键 词：海带 营养成分 必需氨基酸 呈味氨基酸 矿质元素 质构 

分 类 号：TS254.58[轻工技术与工程—水产品加工及贮藏工程]