响应面法优化南方大口鲶鱼骨多肽酶解工艺及其风味分析  

Optimization of Polypeptidase Hydrolysis Process and Flavor Analysis of Silurus Meridionalis Chen Bone by Response Surface Methodology

作　　者：后鹏飞 黄静 罗丹 唐人杰 游敬刚 鄢兆丽 张瑞 HOU Pengfei;HUANG Jing;LUO Dan;TANG Renjie;YOU Jinggang;YAN Zhaoli;ZHANG Rui(Sichuan Academy of Food and Fermentation Industries Co.,Ltd.,Chengdu 611130,China;Chengdu University of Traditional Chinese Medicine,Chengdu 611130,China;Chengdu Xinsheng Biotechnology Co.,Ltd.,Chengdu 611130,China)

机构地区：[1]四川省食品发酵工业研究设计院有限公司,四川成都611130 [2]成都中医药大学,四川成都611130 [3]成都馨盛生物科技有限公司,四川成都611130

出　　处：《食品科技》2023年第12期127-134,共8页Food Science and Technology

基　　金：四川省科技成果转移转化示范项目(2022ZHCG0071)。

摘　　要：以水解度为考察指标,探究酶解时间、酶解温度以及p H值对复合蛋白酶酶解南方大口鲶鱼骨的影响。通过响应面试验确定的最佳酶解工艺为:酶解时间为3.55 h、酶解温度为50.60℃、p H值为6.90,在此条件下水解度为25.62%。酶解前游离氨基酸浓度为1.95 mg/mL,酶解液中游离氨基酸浓度增加到16.72 mg/mL,呈味氨基酸含量占总氨基酸含量达62.98%;通过气相色谱串联质谱法共检测出99种挥发性风味物质,其中酶解液含有80种,比酶解前多15种,酶解液中具有良好的风味特性。研究结果为南方大口鲶鱼骨的综合利用及开发风味产品提供理论依据。In this study,the effects of hydrolysis time,temperature and pH on the bone hydrolysis of Silurus meridionalis Chen with complex protease were investigated.The optimum hydrolysis process was as follows:the hydrolysis time was 3.55 h,the hydrolysis temperature was 50.60℃,the hydrolysis pH was 6.90,and the hydrolysis degree was 25.62%under these conditions.Before enzymatic hydrolysis,the concentration of free amino acids was 1.95 mg/mL,and the concentration of free amino acids in enzymatic hydrolysis solution increased to 16.72 mg/mL,and the content of flavorful amino acids accounted for 62.98%of the total amino acids.A total of 99 kinds of volatile flavor substances were detected by gas chromatography-tandem mass spectrometry,of which 80 kinds were found in the enzymolysis solution,15 kinds more than before,and the enzymolysis solution had good flavor characteristics.This study provided a theoretical basis for the comprehensive utilization of Silurus meridionalis Chen bones and the development of flavor products.

关 键 词：南方大口鲶 多肽 挥发性风味 响应面 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]