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
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摘要: 利用风味蛋白酶组合其他蛋白酶酶解罗非鱼碎肉,以蛋白水解液的水解度,游离氨基酸含量和肽分子量分布为指标综合评价水解效果。结果表明:木瓜蛋白酶+风味蛋白酶组合水解的水解液中游离氨基酸的总得率最高,其中鲜味氨基酸,含硫氨基酸均高于复合蛋白酶+风味蛋白酶组合和中性蛋白酶+风味蛋白酶组合的水解产物;分子量分布无明显的差异,罗非鱼水解液的肽片段的分子量明显小于畜禽肉类和植物蛋白的水解液,其分子量Mw<1000u的肽段占97%以上,小肽的比例显著高于畜禽肉的水解液。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.
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