酶解低值河蟹高压浸提液制备蟹味香料
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摘要
为了提高低值河蟹的利用价值,制备一种新型蟹味香料,采用风味蛋白酶和木瓜蛋白酶对低值河蟹高压浸提液进行酶解,通过响应面优化试验,分别研究风味蛋白酶和木瓜蛋白酶的酶解条件对浸提液水解度的影响,从而优选出两种酶单独添加时的酶解工艺条件。结果表明:单酶酶解时风味蛋白酶的最佳酶解条件为酶解温度47℃、酶解时间1.2 h、酶添加量0.08%,在此条件下水解度可达11.08%;木瓜蛋白酶最佳酶解条件为酶解温度53℃、酶解时间1.6 h、酶添加量0.06%,在此条件下水解度可达10.64%,在此件下得到的两类蟹味香料色泽金黄,蟹味浓郁。
In order to improve the available value of low-value crabs,the low-value crabs were used to prepare a new kind of natural crab flavor. Extracts of low value crab with high pressure were hydrolyzed by flavourzyme and papain. The effects of enzymatic hydrolysis conditions of flavourzyme and papain on the hydrolysis degree of the extract were studied by response surface optimization respectively. The results showed that the highest degree of hydrolysis with flavourzyme was 11.08 % at 47 ℃,hydrolysis time 1.2 h and the addition of enzyme0.08 %;the highest degree of hydrolysis with papain was 10.64 % at 53 ℃,hydrolysis time 1.6 h and the addition of enzyme 0.06 %. The crab flavors obtained under two conditions were golden in color and flavored with a pure crab flavor.
In order to improve the available value of low-value crabs,the low-value crabs were used to prepare a new kind of natural crab flavor. Extracts of low value crab with high pressure were hydrolyzed by flavourzyme and papain. The effects of enzymatic hydrolysis conditions of flavourzyme and papain on the hydrolysis degree of the extract were studied by response surface optimization respectively. The results showed that the highest degree of hydrolysis with flavourzyme was 11.08 % at 47 ℃,hydrolysis time 1.2 h and the addition of enzyme0.08 %;the highest degree of hydrolysis with papain was 10.64 % at 53 ℃,hydrolysis time 1.6 h and the addition of enzyme 0.06 %. The crab flavors obtained under two conditions were golden in color and flavored with a pure crab flavor.
引文
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[15]Muralidhar R V,Chirumamila R R.A response surface approach for the comparison of lipase production by Canida cylindracea using two different carbon sources[J].Biochemical Engineering Journal,2001,9(1):17-23
[2]李伟中.阳澄湖大闸蟹的经济与文化价值探析[J].扬州大学烹饪学报,2006(3):6-10
[3]刘国信.虾皮蟹壳综合利用前景好[J].北京水产,2003(1):46
[4]吕辉,虞田,霍健聪.低值花蟹肉松加工工艺[J].食品工业,2011,32(5):20-22
[5]张泽峰.蟹油及蟹油味汁[J].四川烹饪,2008(2):80
[6]陈义勇,王伟,沈宗根,等.蟹肉双酶复合水解工艺的研究[J].肉类研究,2006,20(8):29-32
[7]Rachid Bel-Rhlid,Ralf Günter Berger,Imre Blank.Bio-mediated generation of food flavors-Towards sustainable flavor production inspired by nature[J].Trends in Food Science&Technology,2018(78):134-143
[8]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
[9]LI S F.Perspective and problems of tilapia industry in China[J].Scientific Fish Farming,2003(9):3-4
[10]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,2017,38(15):68-75
[11]Krzystof Surouka,Miroslaw Fic.Studies on the Recovery of Proteinaceous substances from chicken Heads[J].Jsci Food Agric,1994,65:289-296
[12]Chao-Kun Wei,Kiran Thakur,Dun-Hua Liu,et al.Enzymatic hydrolysis of flaxseed(Linum usitatissimum L.)protein and sensory characterization of Maillard reaction products[J].Food Chemistry,2018,263:186-193
[13]赵新淮,冯志彪.蛋白质水解物水解度的测定[J].食品科学,1994(11):65-67
[14]罗凯,黄秀芳,周毅峰,等.响应面试验优化复合酶法提取碎米荠多糖工艺及其抗氧化活性[J].食品科学,2017,38(4):237-242
[15]Muralidhar R V,Chirumamila R R.A response surface approach for the comparison of lipase production by Canida cylindracea using two different carbon sources[J].Biochemical Engineering Journal,2001,9(1):17-23