酶解大黄鱼制备咸味增强肽的研究
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摘要
本文采用木瓜蛋白酶、胰酶对大黄鱼蛋白进行酶解,对酶解产物进行感官咸味评分,并结合味觉传感系统-电子舌进行味觉数值化分析。通过蛋白回收率、水解度以及肽氮回收率研究蛋白酶解过程中氮存在形式的变化规律,结果表明,酶解大黄鱼制备咸味增强肽的最优条件为采用胰酶酶解大黄鱼3 h,此时加酶量为蛋白含量5‰,酶解温度55℃,肉水比1:1,在控制蛋白含量和钠离子含量一致的情况下,感官咸味值和电子舌咸味电信号值均达到最大,具有较好咸味增强作用。抗氧化实验结果表明,3 h时胰酶酶解咸味增强肽还原力可达0.149 mmol TE/mmol,DPPH自由基清除活性可达0.057 mmol TE/mmol。咸味增强肽作为一种生物活性肽,具有重要的营养价值和生物活性,可用于开发高档调味品以及作为功能性食品配料。
In this work, papain and trypsin were used to hydrolyze protein from Larimichthys crocea, and their hydrolysates were subjected to sensory salty taste evaluation. The taste sensing system-electronic tongue for numerical analysis of taste was also used. The protein recovery, hydrolysis degree and peptide nitrogen recovery were analyzed to investigate the changes of nitrogen forms during enzymatic hydrolysis. Trypsin hydrolysate was found to have the greatest salt-enhanced activity. The maximum of the sensory saltiness value and the electronic tongue salty electric signal value obtained at the enzyme to substrate ratio of 5‰ based protein content, the incubation time of 3 h, the incubation temperature of 55 ℃, the meat to water ratio of 1:1(the protein content and sodium content of all samples were the same). The salty taste enhanced effect was the strongest, and the protein recovery rate reached 49.7%. Results of antioxidant activities showed that the salt-enhanced peptide prepared with trypsin for 3 h had a reducing power of 0.149 mmol TE/mmol and DPPH radical scavenging activity of0.057 mmol TE/mmol. The salt-enhanced peptide as a bioactive peptide has important nutritional value and biological activity. It can partially replace sodium chloride for the development of high-grade seasonings and as a functional food ingredient.
In this work, papain and trypsin were used to hydrolyze protein from Larimichthys crocea, and their hydrolysates were subjected to sensory salty taste evaluation. The taste sensing system-electronic tongue for numerical analysis of taste was also used. The protein recovery, hydrolysis degree and peptide nitrogen recovery were analyzed to investigate the changes of nitrogen forms during enzymatic hydrolysis. Trypsin hydrolysate was found to have the greatest salt-enhanced activity. The maximum of the sensory saltiness value and the electronic tongue salty electric signal value obtained at the enzyme to substrate ratio of 5‰ based protein content, the incubation time of 3 h, the incubation temperature of 55 ℃, the meat to water ratio of 1:1(the protein content and sodium content of all samples were the same). The salty taste enhanced effect was the strongest, and the protein recovery rate reached 49.7%. Results of antioxidant activities showed that the salt-enhanced peptide prepared with trypsin for 3 h had a reducing power of 0.149 mmol TE/mmol and DPPH radical scavenging activity of0.057 mmol TE/mmol. The salt-enhanced peptide as a bioactive peptide has important nutritional value and biological activity. It can partially replace sodium chloride for the development of high-grade seasonings and as a functional food ingredient.
引文
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[14]周雪松.鸡肉蛋白酶解及其产物抗氧化活性研究[D].广州:华南理工大学,2006ZHOU Xue-song.Study on Enzymatic Hydrolysis of Chicken Protein and Antioxidant Activities of its Hydrolysate[D].Guangzhou:South China University of Technology,2006
[15]Feng L,Peng F,Wang X,et al.Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins[J].Food Research International,2019,116:518-526
[16]厉望,靳挺,武玉学.带鱼蛋白酶解条件优化及酶解物抗氧化性能[J].食品科学,2013,9(34):234-239LI Wang,JIN Ting,WU Yu-xue.Optimization of enzymatic hydrolysis of hairtail protein and antioxidant activities of its hydrolysates[J].Food Chemistry,2013,9(34):234-239
[17]Jiang H,Tong T,Sun J,et al.Purification and characterization of antioxidative peptides from round scad(Decapterus maruadsi)muscle protein hydrolysate[J].Food Chemistry,2014,154:158-163
[18]Zhang J,Xu J,Liu L,et al.Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate-like amino acids[J].International Journal of Food Science&Technology,2016,51(1):69-77
[2]刘瑜彬,葛亚中,孙为正.糖添加量对广式腊肠脂质氧化稳定性及感官品质的影响研究[J].现代食品科技,2018,34(4):215-220LIU Yu-bin,GE Ya-zhong,SUN Wei-zheng.Effects of sugar addition on the lipid oxidation stability and sensory quality of cantonese sausage[J].Modern Food Science and Technology,2018,34(4):215-220
[3]Brown I J,Tzoulaki I,Candeias V,et al.Salt intakes around the world:implications for public health[J].International Journal of Epidemiology,2009,38(3):791-813
[4]World Health Organization.Sodium intake for adults and children[M].Geneva:WHO Document Production Services,2012
[5]Stanley R E,Bower C G,Sullivan G A.Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties[J].Meat Science,2017,133:36-42
[6]张雅玮.海螵蛸水提物主体咸味物质对草鱼肌球蛋白凝胶特性的影响研究[D].南京:南京农业大学,2014ZHANG Ya-wei.Effect of primary salty components in aqueous extract from cuttlefish boneon the gel properties of myosin from grass carp(Ctenopharyngodon idella)[D].Nanjing:Nanjing Agricultural University,2014
[7]Tada M,Shinoda I,Okai H.L-ornithyltaurine,a new salty peptide[J].J Agric Food Chem.,1984,32(5):992-996
[8]Schindler A,Dunkel A,St?hler F,et al.Discovery of salt taste enhancing arginyl dipeptides in protein digests and fermented fish sauces by means of a Sensomics approach[J].Journal of Agricultural and Food Chemistry,2011,59(23):12578-12588
[9]Xu J,Elkaddi N,Garcia-Blanco A,et al.Arginyl dipeptides increase the frequency of NaCl-elicited responses via epithelial sodium channel alpha and delta subunits in cultured human fungiform taste papillae cells[J].Scientific Reports,2017,7(1):7483
[10]苏国万.花生粕酶解及其产物呈味特性研究[D].广州:华南理工大学,2012SU Guo-wan.Study on enzymatic hydrolysis of defatted peanut meal and sensory taste of its hydrolysate[D].Guangzhou:South China University of Technology,2012
[11]Oyaizu M.Antioxidative activities of browning products of glucosamine fractionated by organic solvent and thin-layer chromatography[J].Journal of the Japanese Society for Food Science&Technology,2010,35(11):771-775
[12]刘剑,刘芳竹,叶润,等.火焰原子吸收/发射光谱法对小麦粉中钠的检测[J].中国粮油学报,2013,28(12):94-96LIU Jian,LIU Fang-zhu,YE Run,et al.Compare of AAS and AES analysis in the test of Na in wheat[J].Journal of the Chinese Cereals and Oils Association,2013,28(12):94-96
[13]Cheung I W Y,Li-Chan E C Y.Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products[J].Food Chemistry,2014,145:1076-1085
[14]周雪松.鸡肉蛋白酶解及其产物抗氧化活性研究[D].广州:华南理工大学,2006ZHOU Xue-song.Study on Enzymatic Hydrolysis of Chicken Protein and Antioxidant Activities of its Hydrolysate[D].Guangzhou:South China University of Technology,2006
[15]Feng L,Peng F,Wang X,et al.Identification and characterization of antioxidative peptides derived from simulated in vitro gastrointestinal digestion of walnut meal proteins[J].Food Research International,2019,116:518-526
[16]厉望,靳挺,武玉学.带鱼蛋白酶解条件优化及酶解物抗氧化性能[J].食品科学,2013,9(34):234-239LI Wang,JIN Ting,WU Yu-xue.Optimization of enzymatic hydrolysis of hairtail protein and antioxidant activities of its hydrolysates[J].Food Chemistry,2013,9(34):234-239
[17]Jiang H,Tong T,Sun J,et al.Purification and characterization of antioxidative peptides from round scad(Decapterus maruadsi)muscle protein hydrolysate[J].Food Chemistry,2014,154:158-163
[18]Zhang J,Xu J,Liu L,et al.Physicochemical and sensory characteristics of soya protein isolate hydrolysates with added substrate-like amino acids[J].International Journal of Food Science&Technology,2016,51(1):69-77