3种虾与牡蛎复配对酶解液品质和营养特性的影响研究  

Quality and Nutritional Characteristics of Enzymatic Hydrolysate Mixed with Three Kinds of Shrimp and Oyster

作　　者：杨昭[1] 周彤琳 林泳棋 颜子丹 黄百祺[3] 唐海霞 何春兰[4] 王如意[5] YANG Zhao;ZHOU Tonglin;LIN Yongqi;YAN Zidan;HUANG Baiqi;TANG Haixia;HE Chunlan;WANG Ruyi(Department of Food Science,Guangdong Food and Drug Vocational College,Guangzhou 510520,China;College of Food Engineering and Biotechnology,Hanshan Normal University,Chaozhou 521041,China;School of Food Science and Biology,Guangdong Polytechnic of Science and Trade,Guangzhou 510430,China;Department of Medical Devices,Guangdong Food and Drug Vocational College,Guangzhou 510520,China;Department of Experiment Training Center,Guangdong Food and Drug Vocational College,Guangzhou 510520,China)

机构地区：[1]广东食品药品职业学院食品学院,广东广州510520 [2]韩山师范学院生命科学与食品工程学院,广东潮州521041 [3]广东科贸职业学院食品生物学院,广东广州510430 [4]广东食品药品职业学院医疗器械学院,广东广州510520 [5]广东食品药品职业学院实验实训中心,广东广州510520

出　　处：《食品科技》2023年第9期98-104,共7页Food Science and Technology

基　　金：广东省普通高校青年创新人才类项目-自然科学类(2022KQNCX197);广东食品药品职业学院自然科学研究项目(2021SG02,2022ZR15,SG-2023D-08,SG-K-02);广东省科技创新战略专项资金(大学生科技创新培育)项目(pdjh2023b0880)。

摘　　要：以牡蛎和3种虾(对虾、皮皮虾、毛虾)为原料,采用胰蛋白酶和风味蛋白酶组成复合酶水解,探究3种复配酶解液的水解度、感官、色差、蛋白质回收率、游离氨基酸呈味特性、总氨基酸组成和营养价值的差异。结果表明:皮皮虾5:1酶解液的水解度最高为22.3%。毛虾5:1酶解液的感官评分最高为77.0。对虾5:1酶解液的a^(*)值和b^(*)值最高。皮皮虾5:1酶解液的蛋白质含量最高为3.84 g/100 g,且蛋白质回收率也最高为58.77%。对虾5:1酶解液、皮皮虾5:1酶解液、毛虾5:1酶解液TAV>1的游离氨基酸分别有7、8、7种,氨基酸总量分别为2.328、2.656 g/100 g和2.806g/100 g。毛虾5:1酶解液的必需氨基酸/氨基酸总量比值更接近40%,必需氨基酸含量/非必需氨基酸含量比值更接近60%,其营养价值优于对虾5:1酶解液、皮皮虾5:1酶解液。Oyster and three kinds of shrimp(Penaeus orientalis,Mantis shrimp,Acetes chinensis)were used as raw materials,which were hydrolyzed by trypsin and flavor protease.The hydrolysis degree,sensory,color difference,protein recovery rate,taste characteristics of free amino acids,total amino acid composition and nutritional value of the three composite enzymatic hydrolysates were investigated.The results showed that the highest degree of hydrolysis of the Mantis shrimp 5:1 hydrolysate was 22.3%.The highest sensory score of the Acetes chinensis 5:1 hydrolysate was 77.0.The a^(*)values and b^(*)values of the Penaeus orientalis 5:1 hydrolysate were the highest.The highest protein content was 3.84 g/100 g and the highest protein recovery rate was 58.77%in the Mantis shrimp 5:1 hydrolysate.There were 7,8 and 7 kinds of free amino acids with TAV>1 in the Penaeus orientalis 5:1 hydrolysate,Mantis shrimp 5:1 hydrolysate,Acetes chinensis 5:1 hydrolysate,respectively.The total amino acids were 2.328,2.656 and 2.806 g/100 g,respectively.The essential amino acid/total amino acid ratio of the Acetes chinensis 5:1 hydrolysate was closer to 40%,and the ratio of essential amino acid content/non-essential amino acid content was closer to 60%.Its nutritional value was better than that of the Penaeus orientalis 5:1 hydrolysate and Mantis shrimp 5:1 hydrolysate.

关 键 词：牡蛎 对虾 皮皮虾 毛虾 酶解 营养特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]