广东海洋大学学报2024，Vol.44Issue(2)：96-105,10.DOI:10.3969/j.issn.1673-9159.2024.02.013
中国毛虾酶解工艺优化及其酶解条件对风味的影响
Optimization of Enzymatic Hydrolysis Process of Fresh Acetes chinensis and Effect of Enzymatic Hydrolysis Conditions on Flavor
摘要
Abstract
[Objective]The study aimsto screen out a protease that can be directly used and has an obvious effect on the enzymatic hydrolysis of Acetes chinensis,and to analyze the impact of varied enzymatic hydrolysis conditions on flavor,eliminating the need for pH control,thereby reducing processing costs and improving flavor,ultimately providing a theoretical basis for the utilization of enzymatic hydrolysis of A.chinensis.[Method]The Forlin-phenol method and formaldehyde titration were utilized to screen out proteases with the best enzyme activity.A process single-factor experiment was conducted considering the mass fraction of amino acid nitrogen(AAN),degree of hydrolysis(DH),and sensory score.The orthogonal assay[L9(34)]was employed to optimize the enzymatic hydrolysis process.Meteorological chromatography-ion mobility spectrometry(GC-IMS)combined with OPLS-DA was used to analyze the changes in volatile substances during the single-factor experiment.[Result]Under the condition of maintaining the original pH of fresh A.chinensis,the activity of alkaline protease was 28 435 U/g,which was determined to be the most suitable enzyme.The optimal experiment parameters were 55℃,4 hours,20%water,and 0.8%protease(227.48 U/g).The results of GC-IMS revealed that the enzymatic hydrolysis process significantly altered the odor profile of fresh A.chinensis.The gradual changes in time and temperature were the primary reasons for the odor differentiation of A.chinensis enzymatic hydrolysate.The variable importance in projection(VIP)analysis indicated that temperature primarily influenced the changes in aldehydes and alcohols,time primarily influenced the changes in esters and ketones,and the amount of enzymes and water primarily affected the changes in alcohols.[Conclusion]Alkaline protease enzymatic hydrolysis of fresh A.chinensis exhibited excellent performance,and the mass fraction of AAN was 1.11 g/100 g under the optimal process conditions.Furthermore,time and temperature of the enzymatic hydrolysis process had significant effects on the odor,which could enhance the flavor of A.chinensis.The above results showed that alkaline protease had obvious effect on the enzymatic hydrolysis of A.chinensis,and the process was simple,which had a significant improvement to the flavor of the enzymatic hydrolysate.关键词
中国毛虾/酶解工艺/碱性蛋白酶/GC-IMS分析/OPLS-DAKey words
Acetes chinensis/enzymatic hydrolysis process/alkaline protease/GC-IMS/OPLS-DA分类
生物科学引用本文复制引用
香江,刘唤明,洪鹏志,邓楚津,周春霞,罗东辉,刘书成..中国毛虾酶解工艺优化及其酶解条件对风味的影响[J].广东海洋大学学报,2024,44(2):96-105,10.基金项目
南方海洋科学与工程重点实验室(湛江)资助项目(ZJW-2019-07) （湛江）
国家虾蟹产业技术体系项目(CARS-48) （CARS-48）
潮州市科技计划项目(2020PT01) （2020PT01）
