食品工业科技2013，Vol.34Issue(1)：175-179,5.
双酶水解罗非鱼碎肉制备肉味香精前体物研究
Study on the preparation of meat flavor precursors using enzymatic hydrolysis of mechanically sliced Tilapia residue protein
摘要
Abstract
The mechanically sliced tilapia residue(MSTR)was hydrolyzed by two proteases using single protease-flavourzyme pattern.Degree of hydrolysis(DH),contents of free amino acids( FAA)and peptide molecular weight distribution were index of hydrolysis.The results showed that hydrolysis treated by papain and flavourzyme had the highest ratio of the FAA content,therein delicious amino acids and sulfur-containing amino acids were both more than the other enzymolysis patterns.Molecular weight distribution of different enzymolysis patterns had no obvious difference. Peptide molecular weight of MSTR hydrolysis was lower than that of livestock and poultry meat hydrolysis and plant protein hydrolysis .The peptides (Mw <1000u) accounted for more than 97% of MSTR hydrolysis.The proportion of small peptides was far more than those of livestock and poultry meat hydrolysis.关键词
罗非鱼/酶解液/肉味香精/游离氨基酸/肽分子量分布Key words
Tilapia/hydrolysis/meat-like flavoring/FAA/molecular weight distribution profile of peptide分类
轻工纺织引用本文复制引用
杨建延,刘海英,过世东..双酶水解罗非鱼碎肉制备肉味香精前体物研究[J].食品工业科技,2013,34(1):175-179,5.基金项目
中央高校基本科研业务费专项资金(JUSRP21010). （JUSRP21010）
