水产蛋白酶解制备鲜味肽

摘要

The aim of this study was to prepare umami peptides from the hydrolysis of a mixture of meat from 3 different species of aquatic products （silver carp, prawn and scallop） at a mass ratio of 1：1：1 with both flavourzyme and protamex at a mass ratio of 1：1. The hydrolysis process was optimized using response surface methodology based on a Box-Behnken experimental design. The effects of enzyme-to-substrate （[E]/[S]） ratio, hydrolysis temperature and hydrolysis time on degree of hydrolysis and sensory evaluations were explored. The optimal hydrolysis conditions were determined as follows： [E]/[S] ratio 7.5%0, substrate concentration 30 g/100 mL, natural pH, hydrolysis 56 ℃, and hydrolysis duration 5.9 h. Under these conditions, the degree of hydrolysis of aquatic products and the sensory evaluation score of the hydrolysate obtained were 56.32% and 6.8, respectively, close to the predicted values （55.17% and 6.9, respectively）. The ultrafiltration of this hydrolysate resulted in 4 umami peptides. MaiUard reaction products of each umami peptide with molecular weight between 2.5 kD and 5 kD showed a strong umami and non-bitter taste and no fishy odor.%以3种不同类别的水产蛋A为原料，制备具有风味提升的短肽。通过比较酶解产物的感官特点，确定m鲢鱼：m对虾：m扇贝为1：1：1；采用风味蛋白酶与复合蛋白酶双酶水解，添加两酶质量比为1：1。采用Box—Behnken设计和响应面法（RSM）优化酶解水产蛋白的工艺，以水解度和感官评分为指标，探讨酶与底物比（[E]／[S]）、酶解温度和酶解时间对鲜味肽的感官影响。结果表明：水产蛋白制备鲜味肽的最佳工艺为【E】／[S]7．5‰、底物质量浓度30g／100mL、自然pH值、酶解温度56℃、酶解时间5．9h。验证实验表明，该条件下水产蛋白的水解度和鲜味肽的感官评分分别为56．32％和6．8，与模型的预测值（55．17％和6．9）基本符合。酶解液超滤分离出4种组分的鲜味肽，将其分别进行Maillard反应。表明分子质量2．5～5kD鲜味肽Maillard反应后鲜味浓郁，无腥苦味。