不同蛋白酶制剂对牛肉的酶解效果研究
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摘要
以复合蛋白酶、木瓜蛋白酶、胰蛋白酶和风味蛋白酶对牛肉进行预处理,测定酶解液的理化指标、多肽分子量分布、游离氨基酸等,筛选出适宜蛋白酶。结果表明,复合蛋白酶在可溶性氮、氨基酸态氮,水解度等指标上优于其他种类蛋白酶制剂。添加木瓜蛋白酶、复合蛋白酶的酶解液在2 KDa～5 KDa、小于1 KDa的多肽分布较高,这两部分多肽对食品风味具有重要作用。添加复合蛋白酶酶解液的氨基酸总量最多,其中鲜味氨基酸含量明显高于其他组别,苦味氨基酸含量低于其他组别。结合酶解液的感官评定结果,复合蛋白酶是比较适宜酶解牛肉的酶制剂。
In this study,in order to select the best protease,the protamex,papain,trypsin and flavourzyme were used to digest the beef. The physical and chemical indicators,peptide molecular weight distribution and free amino acid of enzymatic hydrolysate were measured. The results showed that the dissolved nitrogen,amino acid nitrogen and hydrolyzing degree in the protamex group were higher than other groups. The groups of adding papain and protamex were higher than other groups in 2 KDa-5 KDa and lower than in 1 KDa peptide distribution,the two parts of the peptide played an important role in food flavor. The total amino acid of protamex was the highest in all groups,which the content of umami amino acid was significantly higher than other groups and the content of bitter amino acid was lower than other groups. In combination with the result of sensory evaluation of enzymatic hydrolysate,the results indicated that the protamex was a more suitable digestion enzyme preparation on beef.
In this study,in order to select the best protease,the protamex,papain,trypsin and flavourzyme were used to digest the beef. The physical and chemical indicators,peptide molecular weight distribution and free amino acid of enzymatic hydrolysate were measured. The results showed that the dissolved nitrogen,amino acid nitrogen and hydrolyzing degree in the protamex group were higher than other groups. The groups of adding papain and protamex were higher than other groups in 2 KDa-5 KDa and lower than in 1 KDa peptide distribution,the two parts of the peptide played an important role in food flavor. The total amino acid of protamex was the highest in all groups,which the content of umami amino acid was significantly higher than other groups and the content of bitter amino acid was lower than other groups. In combination with the result of sensory evaluation of enzymatic hydrolysate,the results indicated that the protamex was a more suitable digestion enzyme preparation on beef.
引文
[1]陈军明.香菇牛肉酱的研制[J].肉类工业, 2016(8):4-6
[2]孟岳成,高虹.多味复合牛肉酱的研制[J].中国调味品, 2010(6):68-70
[3]王德培,蔡冬怀.胡萝卜香辣牛肉酱工艺研究[J].食品工业, 2007(5):37-39
[4] Yang Y, Iwamoto A, Kumrungsee T, et al. Consumption of an acid protease derived from Aspergillus oryzae causes bifidogenic effect in rats[J]. Nutrition Research, 2017, 44:60
[5]邓静,徐静,吴华昌,等.米曲霉高产酸性蛋白酶菌株的选育[J].中国调味品, 2010(1):53-59
[6] Sun J, Yu X, Fang B, et al. Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy(Engraulis japonicus)fish sauce[J]. International Journal of Food Science&Technology, 2016, 51(1):133-141
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[8] Kardum N, Konic R A, Zec M, et al. Design, formulation and sensory evaluation of a polyphenol-rich food placebo:an example of aronia juice for food intervention studies[J]. International Journal of Food Sciences&Nutrition, 2017:1
[9] Foucart S. Flavors of Compressive Sensing[C]. San Antonio:International Conference Approximation Theorg, 2016:61-104
[10] Lachhab N, Sanzani S M, Bahouaoui M A, et al. Effect of some protein hydrolysates against gray mould of table and wine grapes[J]. European Journal of Plant Pathology, 2016, 144(4):1-10
[11] Yan S, Gao X L, Jian L U. Study on comparative study on beef flavor potentiators prepared by synergism fermentation and enzymatic hydrolysis[J]. Science&Technology of Food Industry, 2013, 34(8):196-200
[12]吴飞林,赵明治,张瑶,等.蛋白质水解酶和样品预处理优化技术在蛋白质组学研究中的应用[J].生物工程学报, 2016, 32(3):306-316
[13] Gao L, Ma W, Jing C, et al. Characterization and Comparative Analysis of Wheat High Molecular Weight Glutenin Subunits by SDSPAGE, RP-HPLC, HPCE, and MALDI-TOF-MS[J]. Journal of Agricultural&Food Chemistry, 2010, 58(5):2777-2786
[14] Estebanfernández D, Montesbayón M, González E B, et al. Atomic(HPLC-ICP-MS)and molecular mass spectrometry(ESI-Q-TOF)to study cis-platin interactions with serum proteins[J]. Journal of Analytical Atomic Spectrometry, 2008, 23(3):378-384
[15]张琪,甄守燕,霍乃蕊.碱性蛋白酶和复合蛋白酶双酶水解羊骨粉的工艺研究[J].山西农业大学学报, 2017, 37(2):121-125
[16]张兴灿,陈朝银,李汝荣.木瓜蛋白酶的活力检测标准研究[J].食品工业科技, 2011, 32(10):435-437
[17]王荣春,孙建华,何述栋,等.胰蛋白酶抑制剂的结构与功能研究进展[J].食品科学, 2013, 34(9):364-268
[18]师广波,辛寒晓,马艳芳,等.固定化风味蛋白酶水解法生产高水解度大豆肽[J].食品科学技术学报, 2015, 33(6):51-56
[2]孟岳成,高虹.多味复合牛肉酱的研制[J].中国调味品, 2010(6):68-70
[3]王德培,蔡冬怀.胡萝卜香辣牛肉酱工艺研究[J].食品工业, 2007(5):37-39
[4] Yang Y, Iwamoto A, Kumrungsee T, et al. Consumption of an acid protease derived from Aspergillus oryzae causes bifidogenic effect in rats[J]. Nutrition Research, 2017, 44:60
[5]邓静,徐静,吴华昌,等.米曲霉高产酸性蛋白酶菌株的选育[J].中国调味品, 2010(1):53-59
[6] Sun J, Yu X, Fang B, et al. Effect of fermentation by Aspergillus oryzae on the biochemical and sensory properties of anchovy(Engraulis japonicus)fish sauce[J]. International Journal of Food Science&Technology, 2016, 51(1):133-141
[7] Steinhaus P, chieberle P. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science[J].Journal of Agricultural and Food Chemistry, 2007, 55(15):6262-6269
[8] Kardum N, Konic R A, Zec M, et al. Design, formulation and sensory evaluation of a polyphenol-rich food placebo:an example of aronia juice for food intervention studies[J]. International Journal of Food Sciences&Nutrition, 2017:1
[9] Foucart S. Flavors of Compressive Sensing[C]. San Antonio:International Conference Approximation Theorg, 2016:61-104
[10] Lachhab N, Sanzani S M, Bahouaoui M A, et al. Effect of some protein hydrolysates against gray mould of table and wine grapes[J]. European Journal of Plant Pathology, 2016, 144(4):1-10
[11] Yan S, Gao X L, Jian L U. Study on comparative study on beef flavor potentiators prepared by synergism fermentation and enzymatic hydrolysis[J]. Science&Technology of Food Industry, 2013, 34(8):196-200
[12]吴飞林,赵明治,张瑶,等.蛋白质水解酶和样品预处理优化技术在蛋白质组学研究中的应用[J].生物工程学报, 2016, 32(3):306-316
[13] Gao L, Ma W, Jing C, et al. Characterization and Comparative Analysis of Wheat High Molecular Weight Glutenin Subunits by SDSPAGE, RP-HPLC, HPCE, and MALDI-TOF-MS[J]. Journal of Agricultural&Food Chemistry, 2010, 58(5):2777-2786
[14] Estebanfernández D, Montesbayón M, González E B, et al. Atomic(HPLC-ICP-MS)and molecular mass spectrometry(ESI-Q-TOF)to study cis-platin interactions with serum proteins[J]. Journal of Analytical Atomic Spectrometry, 2008, 23(3):378-384
[15]张琪,甄守燕,霍乃蕊.碱性蛋白酶和复合蛋白酶双酶水解羊骨粉的工艺研究[J].山西农业大学学报, 2017, 37(2):121-125
[16]张兴灿,陈朝银,李汝荣.木瓜蛋白酶的活力检测标准研究[J].食品工业科技, 2011, 32(10):435-437
[17]王荣春,孙建华,何述栋,等.胰蛋白酶抑制剂的结构与功能研究进展[J].食品科学, 2013, 34(9):364-268
[18]师广波,辛寒晓,马艳芳,等.固定化风味蛋白酶水解法生产高水解度大豆肽[J].食品科学技术学报, 2015, 33(6):51-56