食品科学2012，Vol.33Issue(13)：248-253,6.
水产蛋白酶解制备鲜味肽
Preparation of Umami Peptides by Enzymatic Hydrolysis of Proteins from Aquatic Products
摘要
Abstract
The aim of this study was to prepare umami peptides from the hydrolysis of a mixture of meat from 3 different species of aquatic products （silver carp, prawn and scallop） at a mass ratio of 1：1：1 with both flavourzyme and protamex at a mass ratio of 1：1. The hydrolysis process was optimized using response surface methodology based on a Box-Behnken experimental design. The effects of enzyme-to-substrate （[E]/[S]） ratio, hydrolysis temperature and hydrolysis time on degree of hydrolysis and sensory evaluations were explored. The optimal hydrolysis conditions were determined as follows： [E]/[S] ratio 7.5%0, substrate concentration 30 g/100 mL, natural pH, hydrolysis 56 ℃, and hydrolysis duration 5.9 h. Under these conditions, the degree of hydrolysis of aquatic products and the sensory evaluation score of the hydrolysate obtained were 56.32% and 6.8, respectively, close to the predicted values （55.17% and 6.9, respectively）. The ultrafiltration of this hydrolysate resulted in 4 umami peptides. MaiUard reaction products of each umami peptide with molecular weight between 2.5 kD and 5 kD showed a strong umami and non-bitter taste and no fishy odor.关键词
鲜味肽/酶解/超滤/美拉德反应Key words
umami peptide/enzymatic hydrolysis/ultrafiltration/Maillard reaction分类
化学化工引用本文复制引用
李莹,黄开红,周剑忠,曾晓雄..水产蛋白酶解制备鲜味肽[J].食品科学,2012,33(13):248-253,6.基金项目
江苏省科技支撑计划项目 （）
