超高压耦合酶解鳕鱼骨的工艺优化及其对酶解液滋味的影响
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摘要
为研究超高压处理对鳕鱼骨酶解液滋味的影响,以副产物鳕鱼骨为研究对象,采用超高压耦合酶解技术,通过单因素实验和正交试验优化鳕鱼骨高压酶解工艺,探讨超高压耦合酶解对酶解液氨基酸态氮、感官评价、可溶性肽、游离氨基酸等指标的影响。结果表明,在初始pH7.5、150 MPa下加压处理60 min条件下,超高压耦合酶解效果最优,与常压酶解相比,氨基酸态氮的含量达到(0.380±0.04) g/100 m L,提高了1.68倍;感官评价表明,超高压耦合降低了酶解液的腥味、苦味和涩味,增强了酶解液的鲜味,鳕鱼骨酶解液的风味得到改善;超高压耦合酶解液中可溶性肽的含量显著大于常压酶解(p <0.05),是常压酶解液中可溶性肽含量的1.47倍;游离氨基酸总量达到(6240.4±8.1) mg/100 m L,是常压酶解液的1.13倍;谷氨酸的味道强度值(Taste active value,TAV)最大,对酶解液的滋味贡献最大。该方法提高了鳕鱼骨的酶解效率,为水产副产物的综合加工利用提供了理论参考。
In order to investigate the effects of ultra high pressure coupled with enzymatic hydrolysis technology on the taste of hydrolysate in pollock bone,the pollock bone was used as raw material,the optimum enzymatic hydrolysis of pollock bone was studied by ultra high pressure( UHP) treatment coupled with enzymatic hydrolysis technology in this study.The effects of UHP coupled with enzymatic hydrolysis on amino acid nitrogen,sensory evaluation,soluble peptide and free amino acids were determined by single factor and orthogonal test.The results showed that the optimum condition was pH7.5,pressure 150 MPa,enzymolysis time 60 min. Under these condition,the contents of amino acid nitrogen was( 0.380 ± 0.04) g/100 m L and increased by 1.68 times. Sensory evaluation showed that,ultra-high pressure treatment coupled with enzymatic hydrolysis reduced the fishy,bitter and astringent taste of the hydrolysate and enhanced the delicious taste of the hydrolysate,its flavor was improved.The contents of soluble peptide in the hydrolysate of ultra high pressure coupling enzymatic hydrolysis was significantly higher and 1.47 times than that of normal pressure.The total amount of free amino acids was( 6240.4 ± 8.1) mg/100 m L and was1.13 times of the normal pressure hydrolysate.The TAV value of glutamic acid was the largest,which contributed the most to the taste of enzymatic hydrolysis.This method improved the enzymatic hydrolysis efficiency of pollock bone,and would provide the theoretical reference for comprehensive processing and utilization of aquatic by-products.
In order to investigate the effects of ultra high pressure coupled with enzymatic hydrolysis technology on the taste of hydrolysate in pollock bone,the pollock bone was used as raw material,the optimum enzymatic hydrolysis of pollock bone was studied by ultra high pressure( UHP) treatment coupled with enzymatic hydrolysis technology in this study.The effects of UHP coupled with enzymatic hydrolysis on amino acid nitrogen,sensory evaluation,soluble peptide and free amino acids were determined by single factor and orthogonal test.The results showed that the optimum condition was pH7.5,pressure 150 MPa,enzymolysis time 60 min. Under these condition,the contents of amino acid nitrogen was( 0.380 ± 0.04) g/100 m L and increased by 1.68 times. Sensory evaluation showed that,ultra-high pressure treatment coupled with enzymatic hydrolysis reduced the fishy,bitter and astringent taste of the hydrolysate and enhanced the delicious taste of the hydrolysate,its flavor was improved.The contents of soluble peptide in the hydrolysate of ultra high pressure coupling enzymatic hydrolysis was significantly higher and 1.47 times than that of normal pressure.The total amount of free amino acids was( 6240.4 ± 8.1) mg/100 m L and was1.13 times of the normal pressure hydrolysate.The TAV value of glutamic acid was the largest,which contributed the most to the taste of enzymatic hydrolysis.This method improved the enzymatic hydrolysis efficiency of pollock bone,and would provide the theoretical reference for comprehensive processing and utilization of aquatic by-products.
引文
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[19]Chen Dewei,Zhang Min.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1200-1205.
[20]廖兰,赵谋明,崔春.肽与氨基酸对食品滋味贡献的研究进展[J].食品与发酵工业,2009(12):107-113.
[21]Yoshino Okamoto Naruki Takeda Taiki Yamaoka.超高圧処理技術を利用した農水産加工品の開発低塩濃度での塩麹ならびに魚分解物の製造について[J].高知県工業技術センター研究報告,2013,44:4-6.
[22]Northrop D B.Effects of high pressure on enzymatic activity[J].Biochimica et Biophysica Acta(BBA)-Protein Structure and Molecular Enzymology,2002,1595(1-2):71-79.
[23]Ard9 Y.Flavour formation by amino acid catabolism[J].Biotechnology Advances,2006,24(2):238-242.
[24]陈德慰,苏键,刘小玲,等.广西北部湾3种贝类中主要呈味物质的测定及呈味作用评价[J].食品科学,2012,33(10):165-168.
[25]刘源,王文利,张丹妮.食品鲜味研究进展[J].中国食品学报,2017,17(9):1-10.
[26]Rhyu M R,Kim E Y.Umami taste characteristics of water extract of Doenjang,a Korean soybean paste:Low-molecular acidic peptides may be a possible clue to the taste[J].Food Chemistry,2011,127(3):1210-1215.
[2]Hou H,Li B,Zhao X,et al.Optimization of enzymatic hydrolysis of Alaska pollock frame for preparing protein hydrolysates with low-bitterness[J].LWT-Food Science and Technology,2011,44(2):421-428.
[3]Calderongarcia J F,Moran J M,Ronceromartin R,et al.Dietary habits,nutrients and bone mass in Spanish premenopausal women:The contribution of fish to better bone health[J].Nutrients,2013,5(1):10-22.
[4]孙一玮,李雪,刘春娥,等.响应面法优化双酶复合水解鳕鱼加工副产物的加工工艺[J].食品安全质量检测学报,2017,8(7):2768-2773.
[5]张陆霞,管于平,姜玮,等.鳕鱼排蛋白水解及其营养风味型美拉德反应产物的制备[J].食品与发酵工业,2010,36(10):70-74.
[6]张凯,侯虎,彭喆,等.鳕鱼骨明胶多肽螯合钙制备工艺及其在体外模拟消化液中的稳定性[J].食品科学,2016,37(24):1-7.
[7]Singh A,Ramaswamy H S.Effect of high-pressure treatment on trypsin hydrolysis and antioxidant activity of egg white proteins[J].International Journal of Food Science and Technology,2014,49:269-279.
[8]Zamora A,Juan B,Trujillo A J,et al.Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk[J].Food Chemistry,2015,176:433-440.
[9]Eisenmenger M J,Reyes-De-Corcuera J I.High pressure enhancement of enzymes:A review[J].Enzyme&Microbial Technology,2009,45(5):331-347.
[10]励建荣,俞坚.超高压对酶活的影响[J].食品科技,2006,31(9):18-20.
[11]Teixeira B,Fidalgo L,Mendes R,et al.Changes of enzymes activity and protein profiles caused by high-pressure processing in sea bass(Dicentrarchus labrax)fillets[J].Journal of Agricultural and Food Chemistry,2013,61(11):2851-2860.
[12]姜绍通,常佳驹,林琳,等.白鲢鱼骨汤酶解工艺的研究及风味分析[J].食品工业科技,2014,35(9):95-99.
[13]Rotzoll N,Dunkel A,Hofmann T.Quantitative studies,taste reconstitution,and omission experiments on the key taste compounds in morel mushrooms(Morchella deliciosa Fr.)[J].Journal of Agric ultural and Food Chemistry,2006,54(7):2705-2711.
[14]胡璇,夏延斌.基于模糊数学的剁椒感官综合评价方法[J].食品科学,2011,32(1):95-96.
[15]Maria S D,Ferrari G,Maresca P.Effect of high hydrostatic pressure on the enzymatic hydrolysis of bovine serum albumin:BSA hydrolysis assisted by HHP[J].Journal of the Science of Food&Agriculture,2016,97(10):3151..
[16]Morild E.The theory of pressure effects on enzymes[J].Advances in Protein Chemistry,1981,34(34):93-166.
[17]谢丹丹,胡志和,薛璐,等.超高压结合酶法消减南美白对虾蛋白过敏原研究[J].食品科学,2012,33(8):109-114.
[18]邵懿,薛长湖,李兆杰,等.超高压对鳀鱼蛋白水解的影响[J].食品与发酵工业,2007,33(6):41-44.
[19]Chen Dewei,Zhang Min.Non-volatile taste active compounds in the meat of Chinese mitten crab(Eriocheir sinensis)[J].Food Chemistry,2007,104(3):1200-1205.
[20]廖兰,赵谋明,崔春.肽与氨基酸对食品滋味贡献的研究进展[J].食品与发酵工业,2009(12):107-113.
[21]Yoshino Okamoto Naruki Takeda Taiki Yamaoka.超高圧処理技術を利用した農水産加工品の開発低塩濃度での塩麹ならびに魚分解物の製造について[J].高知県工業技術センター研究報告,2013,44:4-6.
[22]Northrop D B.Effects of high pressure on enzymatic activity[J].Biochimica et Biophysica Acta(BBA)-Protein Structure and Molecular Enzymology,2002,1595(1-2):71-79.
[23]Ard9 Y.Flavour formation by amino acid catabolism[J].Biotechnology Advances,2006,24(2):238-242.
[24]陈德慰,苏键,刘小玲,等.广西北部湾3种贝类中主要呈味物质的测定及呈味作用评价[J].食品科学,2012,33(10):165-168.
[25]刘源,王文利,张丹妮.食品鲜味研究进展[J].中国食品学报,2017,17(9):1-10.
[26]Rhyu M R,Kim E Y.Umami taste characteristics of water extract of Doenjang,a Korean soybean paste:Low-molecular acidic peptides may be a possible clue to the taste[J].Food Chemistry,2011,127(3):1210-1215.
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