河蚬肉酶解液的活性炭脱腥脱苦条件优化
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摘要
采用双酶解法制备河蚬肉酶解液,用活性炭进行脱腥脱苦吸附处理,测定蛋白质回收率,结合气味分析,评价吸附效果。通过正交实验获得较优吸附条件:起始pH值调为4,加入3%的粉末活性炭,55℃吸附30min,处理液的腥味苦味明显降低。
The hydrolysate of corbicula fluminea meat was prepared by double enzyme hydrolysis.The supernatant was absorbed by adding powdered activated carbon and the optimization of absorbance conditions was assessed by the results of protein recovery rate associating to the odor analysis.Subsequently 3% powdered activated carbon was added to eliminate fishy smell for 30 min at 55℃ and initial pH4.The bitter and fishy smell of hydrolysate was eliminated obviously.
The hydrolysate of corbicula fluminea meat was prepared by double enzyme hydrolysis.The supernatant was absorbed by adding powdered activated carbon and the optimization of absorbance conditions was assessed by the results of protein recovery rate associating to the odor analysis.Subsequently 3% powdered activated carbon was added to eliminate fishy smell for 30 min at 55℃ and initial pH4.The bitter and fishy smell of hydrolysate was eliminated obviously.
引文
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[3]耿瑞婷,王斌,于江涛,等.扇贝蛋白酶解液脱腥脱苦工艺研究[J].中国调味品,2014,39(4):37-43.
[4]刘晶晶,张杰,王雪锋,等.蛋白酶酶解河蚬肉制备醒酒肽的工艺优化[J].食品工业,2014,35(6):51-55.
[5] HARNEDY P A,FITZGERALD R J.Bioactive peptides from marine processing waste and shellfish:A review[J].Journal of Functional Foods,2012,4(1):6-24.
[6] KIM E K,HWANG J W,KIM Y S,et al.A novel bioactive peptide derived from enzymatic hydrolysis of Ruditapes philippinarum:Purification and investigation of its free-radical quenching potential[J].Process Biochemistry,2013,48(2):325-330.
[7]陈启航,朱秀花,俞珺,等.金枪鱼蒸煮液酶解工艺优化及风味海鲜调味汁的制备[J].食品工业科技,2018,39(9):124-130.
[8]叶丽珠,陈慧斌.菲律宾蛤仔水解制备多肽及其抗氧化研究[J].宁德师范学院学报(自然科学版),2018,30(1):23-27.
[9]叶盛旺,杨最素,李维,等.青蛤免疫调节肽的酶解制备工艺研究[J].食品工业,2018,39(5):1-4.
[10] UETA K,NISHIOKA M,YABUTA Y,et al.TLC-bioautography analysis of vitamin B12 compound from the shortnecked clam(Ruditapes philippinarum)extract used as a flavoring[J].Journal of Liquid Chromatography&Related Technologies,2010,33(7-8):972-979.
[11]陈海燕,郑惠娜,曹文红,等.波纹巴非蛤酶解产物脱色脱腥及其分子量分布研究[J].广东农业科学,2016,43(8):132-139.
[12]郑惠娜,周春霞,陈志成,等.胰酶酶解珍珠贝分离蛋白制备低苯丙氨酸寡肽制品[J].食品工业科技,2016,37(8):215-218.
[13]刘艳,段振华,蔡彦,等.牡蛎酶解液的脱腥工艺研究[J].食品研究与开发,2015,36(21):95-99.
[14]徐文超.扇贝蛋白的酶降解研究[D].青岛:中国海洋大学,2015.