大孔树脂吸附法对鲢鱼皮胶原肽脱腥脱苦的作用效果  

Effect of macroporous resin adsorption on deodorization and debittering of silver carp skin collagen peptides

作　　者：梁芮涵 李博[1] LIANG Ruihan;LI Bo(College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China)

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品与发酵工业》2023年第19期217-225,共9页Food and Fermentation Industries

基　　金：国家大宗淡水鱼产业技术体系项目(CARS-45)。

摘　　要：鱼源胶原肽通常具有令人不愉快的气味和滋味,限制了其在食品领域的应用。该文以鲢鱼皮胶原肽(silver carp skin collagen peptides,SCP)为研究对象,采用活性炭、β-环糊精、硅藻土及3种型号大孔树脂对其进行腥味和苦味的脱除,以SCP腥味值、苦味值、得率、肽含量和抗血小板活性为指标,优化脱腥脱苦方式;通过单因素和正交试验得到最佳吸附条件,并分析吸附前后SCP感官品质、氨基酸组成、脂质氧化产物含量、肽含量以及抗血小板活性。实验结果表明,大孔树脂AB-8是对SCP脱腥脱苦的最适方式,其最优静态吸附条件是每10 mL胶原肽溶液添加0.9 g树脂,胶原肽溶液的调pH至6.0,在30℃条件下吸附2.0 h。感官评定结果表明,吸附后的SCP基本无腥味,苦味降低至感官可以接受的水平,鲜味得到提升。氨基酸分析表明,苦味氨基酸含量减少12.70%,鲜味氨基酸含量增加19.27%;与腥味相关的脂质氧化产物含量由3.71μg/g降为2.34μg/g;肽含量较吸附前提高了3.07%,且保持了良好的抗血小板活性。该研究为突破胶原肽的脱腥脱苦技术提供了解决方案。Fish-derived collagen peptides usually have unpleasant odor and tastes,which limit their application in the food fields.To study the subject of silver carp skin collagen peptides(SCP),active carbon,β-cyclodextrin,diatomite,and three types of macroporous resins were used to remove the fishy and bitter taste,the taste of fishiness and bitterness,yield,peptide content,and antiplatelet activity were used as indexes to select the most appropriate process.The single factor and orthogonal experiment were used to obtain optimal adsorption conditions.Then the SCP before and after adsorption were analyzed in terms of sensory quality,amino acid composition,lipid oxidation product content,peptide content,and antiplatelet activity.The experimental results showed that the macroporous resin AB-8 was suitable to remove the fishiness and bitterness of SCP,and its optimal static adsorption condition was to add 0.9 g resin per 10 mL collagen peptide solution,collagen peptide solution at pH 6.0,with adsorption and 30℃for 2.0 h.After adsorption,SCP had almost no fishy smell,a little acceptable bitterness,and a more pronounced umami flavor.Amino acid analysis showed that bitter amino acid content decreased by 12.70%,and umami amino acid content increased by 19.27%.The content of lipid oxidation decreased from 3.71μg/g to 2.34μg/g.The peptide content was increased by 3.07%and maintained good antiplatelet activity.This study provides a solution for the deodorization and debittering of silver carp skin collagen peptides.

关 键 词：鲢鱼皮 胶原蛋白肽 大孔树脂 脱腥 脱苦 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]