食品与机械2023，Vol.39Issue(11)：38-44,7.DOI:10.13652/j.spjx.1003.5788.2023.60130
超声辅助酶解对龙头鱼蛋白肽理化性质及风味特性的影响
The effect of ultrasound assisted enzymatic hydrolysis on the physicochemical properties and flavor characteristics of protein peptides from Harpodon nehereus
摘要
Abstract
Objective:This study aimed to solve the problems of low freshness,heavy bitterness,and poor flavor of protein peptides hydrolyzed by enzymes of Harpodon nehereus(HN).Methods:Ultrasound assisted enzymatic hydrolysis method was used to prepare the HN protein peptides.Papain was selected as the catalyst to study the changes in particle size,hydrolysis degree,soluble peptide content,relative molecular mass distribution,free amino acid content,and electronic tongue flavor signal of the HN protein peptides under different ultrasound power(0,120,240,480,600 W).The effect of different ultrasound intensities on the structure and flavor of HN protein peptides was studied.Results:Under the control of the conditions of ultrasound intensity of 360 W,ultrasound time of 1 h,water bath temperature of 55 ℃,and water bath time of 4 h,the protein hydrolysis degree reached 19.29％,and the soluble peptide content was 0.57 mg/mL.Ultrasound assisted significantly reduced the particle size and relative molecular mass of HN protein peptides,and the proportion of components＜3 000 increased from 67％to 82％.In addition,the bitter amino acids dominate the protein HN protein peptides,followed by sweet and fresh amino acids.The increase in the content of fresh free amino acids in the products of ultrasound assisted enzymatic hydrolysis was the largest.Therefore,ultrasound assisted enzymatic hydrolysis reduced the bitterness of HN protein peptides by increasing the content of fresh amino acids.Conclusion:Ultrasound assistance can enhance the enzymatic hydrolysis of HN proteins,thus improve the physicochemical properties and flavor characteristics of HN protein peptides.关键词
龙头鱼/蛋白肽/超声/结构/风味特征Key words
Harpodon nehereus/protein peptides/ultrasound/structure/flavor characteristics引用本文复制引用
芦江会,陈跃文,付晶晶,隆勇杰..超声辅助酶解对龙头鱼蛋白肽理化性质及风味特性的影响[J].食品与机械,2023,39(11):38-44,7.基金项目
浙江省自然科学基金一般项目(编号:LQ21C200004) （编号:LQ21C200004）
