异丁醇萃取三种酶解产物苦味肽的研究
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摘要
以牡蛎、鸡肉和南极磷虾为原料,选用胰蛋白酶和风味蛋白酶组成复合酶对其进行酶解,以感官评分和肽分子量分布为指标,考察异丁醇萃取3种酶解产物苦味肽过程中感官评分和肽分子量分布的变化。研究结果表明:异丁醇萃取牡蛎、鸡肉和南极磷虾乙醇相上清液感官评定都具有苦味,苦味评分值分别为6.8,4.4,5.0分。多肽分子量测定表明异丁醇萃取牡蛎、鸡肉和南极磷虾乙醇相上清液分别含有94.86%,97.61%和97.44%小于5ku的多肽片段。采用80%乙醇萃取酶解产物,再经过异丁醇萃取乙醇相,是一种快速萃取牡蛎、鸡肉和南极磷虾酶解产物中苦味肽的方法。
The oyster,chicken and Antarctic krill are used as the raw materials.The compound enzymes consisted of trypsin and flavorzyme are used for enzymatic hydrolysis of them.The sensory analysis and peptide molecular weight distribution are used as the index parameters,the changes of them are used for investigating the components in the process of extracting oyster,chicken and Antarctic krill hydrolysates' bitter peptides with isobutanol.The results show that the sensory evaluation of isobutanol extracts of oyster,chicken and Antarctic krill is bitter,and the bitterness scores are6.8,4.4,5.0 respectively.Molecular weight determination shows that the isobutanol extracts of oyster,chicken and Antarctic krill contain 94.86%,97.61% and 97.44% polypeptide fragments less than 5 ku respectively.The extraction of the hydrolysates by 80% ethanol and the extraction of ethanol with isobutanol are rapid methods for the extraction of bitter peptides from the hydrolysates of oyster,chicken and Antarctic krill.
The oyster,chicken and Antarctic krill are used as the raw materials.The compound enzymes consisted of trypsin and flavorzyme are used for enzymatic hydrolysis of them.The sensory analysis and peptide molecular weight distribution are used as the index parameters,the changes of them are used for investigating the components in the process of extracting oyster,chicken and Antarctic krill hydrolysates' bitter peptides with isobutanol.The results show that the sensory evaluation of isobutanol extracts of oyster,chicken and Antarctic krill is bitter,and the bitterness scores are6.8,4.4,5.0 respectively.Molecular weight determination shows that the isobutanol extracts of oyster,chicken and Antarctic krill contain 94.86%,97.61% and 97.44% polypeptide fragments less than 5 ku respectively.The extraction of the hydrolysates by 80% ethanol and the extraction of ethanol with isobutanol are rapid methods for the extraction of bitter peptides from the hydrolysates of oyster,chicken and Antarctic krill.
引文
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[2]李琳,沈志华,李伟明,等.低值鱼的深度酶解及海鲜复合调味料的生产[J].中国调味品,2014,39(2):67-71.
[3]李雪莹.腐乳风味呈味基料的可控制备与应用研究[D].无锡:江南大学,2016.
[4]解铭,侯虎,张姝妹,等.鳕鱼酶解液苦味肽的纯化鉴定[J].现代食品科技,2016(2):190-195.
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[8]Cheison S C,Wang Z,Xu S Y.Use of macroporous adsorption resin for simultaneous desalting and debittering of whey protein hydrolysates[J].Food Science,2006,42(10):1228-1239.
[9]鉏晓艳,熊光权,李新,等.草鱼鱼鳞酶溶性胶原蛋白肽脱腥脱苦工艺研究[J].食品工业科技,2014,35(15):232-235.
[10]张崟,王新惠,王卫,等.骨素及骨素酶解液中蛋白质及肽的电泳分离[J].现代食品科技,2015(6):178-182.
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[13]Lebogang Keabaitse,王璋.乙醇分级大豆肽的氨基酸组成与相对分子质量分布[J].食品工业科技,2004(11):81-84.
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[17]姚玉静,杨昭,黄佳佳,等.复合酶深度酶解牡蛎制备呈味基料的研究[J].食品与机械,2017,33(6):180-184.
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[19]文志州.响应面法优化复合酶酶解牡蛎蛋白的工艺研究[J].食品研究与开发,2016(12):96-99.
[20]张永生,靳慧慧,江方,等.酶解工艺对炖煮风味鸡肉香精特征香味的影响[J].食品研究与开发,2017(15):68-75.
[21]黄艳青,陆建学,黄洪亮,等.南极磷虾木瓜蛋白酶酶解产物的营养学评价[J].海洋渔业,2012,34(3):324-330.
[22]李燕,刘清君,徐莹,等.味觉传导机理及味觉芯片技术研究进展[J].科学通报,2005,50(14):1425-1433.
[23]Kim Y,Kim E Y,Son H J,et al.Identification of a key umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking[J].Food Chemistry,2017,233:256-262.
[24]任娇艳,卢韵君,廖文镇,等.凝胶色谱测定核桃肽分子量方法比较[J].现代食品科技,2015(5):267-271.
[25]邓勇,冯学武.大豆多肽分子质量分布与苦味的确定[J].中国农业大学学报,2001,6(4):98-102.
[26]付光中,章超桦,吉宏武,等.虾头自溶产物苦味与蛋白平均疏水度的联系及脱苦[J].食品科学,2010,31(19):121-123.
[27]宋雪梅,张炎,杨敏,等.牦牛乳硬质干酪苦味肽的分离与特征鉴定[J].食品科学,2016,37(15):160-164.
[2]李琳,沈志华,李伟明,等.低值鱼的深度酶解及海鲜复合调味料的生产[J].中国调味品,2014,39(2):67-71.
[3]李雪莹.腐乳风味呈味基料的可控制备与应用研究[D].无锡:江南大学,2016.
[4]解铭,侯虎,张姝妹,等.鳕鱼酶解液苦味肽的纯化鉴定[J].现代食品科技,2016(2):190-195.
[5]张铭霞,陈思羽,李露,等.食品中呈味肽类组分研究进展[J].中国食品学报,2016,16(2):209-217.
[6]白云,郭兴凤.苦味肽的形成及其脱苦研究进展[J].粮食加工,2015(5):28-33.
[7]Satio K,Jin D H,Ogawa T,et al.Antioxidant properties of tripeptide libraries prepared by the combinatorial chemistry[J].Journal of Agricultural and Food Chemistry,2003,51:3668-3674.
[8]Cheison S C,Wang Z,Xu S Y.Use of macroporous adsorption resin for simultaneous desalting and debittering of whey protein hydrolysates[J].Food Science,2006,42(10):1228-1239.
[9]鉏晓艳,熊光权,李新,等.草鱼鱼鳞酶溶性胶原蛋白肽脱腥脱苦工艺研究[J].食品工业科技,2014,35(15):232-235.
[10]张崟,王新惠,王卫,等.骨素及骨素酶解液中蛋白质及肽的电泳分离[J].现代食品科技,2015(6):178-182.
[11]Lalasidis G,Sjoberg L B.Two new methods of debittering protein hydrolysates and a fraction of hydrolysates with exceptionally high content of essential amino acids[J].Annales De La Nutrition Et De Lalimentation,1978,32(2-3):709.
[12]周俊清.酪蛋白肽及其苦味肽功能特性的研究[D].北京:中国农业科学院,2008.
[13]Lebogang Keabaitse,王璋.乙醇分级大豆肽的氨基酸组成与相对分子质量分布[J].食品工业科技,2004(11):81-84.
[14]周俊清,吕加平,段玉权.酪蛋白肽及其水相肽、醇相肽功能特性的研究[J].食品科学,2009,30(7):20-24.
[15]黄伟坤.食品分析与检验[M].北京:中国轻工业出版社,1995.
[16]崔春,钱杨鹏,彭睆睆,等.谷朊粉发酵液中鲜味肽的分离、鉴定与呈味分析[J].现代食品科技,2015(9):175-179.
[17]姚玉静,杨昭,黄佳佳,等.复合酶深度酶解牡蛎制备呈味基料的研究[J].食品与机械,2017,33(6):180-184.
[18]解铭.鳕鱼肉酶解液中苦味肽的分离纯化及脱苦方法研究[D].青岛:中国海洋大学,2015.
[19]文志州.响应面法优化复合酶酶解牡蛎蛋白的工艺研究[J].食品研究与开发,2016(12):96-99.
[20]张永生,靳慧慧,江方,等.酶解工艺对炖煮风味鸡肉香精特征香味的影响[J].食品研究与开发,2017(15):68-75.
[21]黄艳青,陆建学,黄洪亮,等.南极磷虾木瓜蛋白酶酶解产物的营养学评价[J].海洋渔业,2012,34(3):324-330.
[22]李燕,刘清君,徐莹,等.味觉传导机理及味觉芯片技术研究进展[J].科学通报,2005,50(14):1425-1433.
[23]Kim Y,Kim E Y,Son H J,et al.Identification of a key umami-active fraction in modernized Korean soy sauce and the impact thereof on bitter-masking[J].Food Chemistry,2017,233:256-262.
[24]任娇艳,卢韵君,廖文镇,等.凝胶色谱测定核桃肽分子量方法比较[J].现代食品科技,2015(5):267-271.
[25]邓勇,冯学武.大豆多肽分子质量分布与苦味的确定[J].中国农业大学学报,2001,6(4):98-102.
[26]付光中,章超桦,吉宏武,等.虾头自溶产物苦味与蛋白平均疏水度的联系及脱苦[J].食品科学,2010,31(19):121-123.
[27]宋雪梅,张炎,杨敏,等.牦牛乳硬质干酪苦味肽的分离与特征鉴定[J].食品科学,2016,37(15):160-164.