罗非鱼排二段酶解工艺优化及其对酶解液风味物质的影响.pdf

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1、第44卷第5期淡水渔业2014年9月Vol.44No.5FreshwaterFisheriesSep.2014罗非鱼排二段酶解工艺优化及其对酶解液风味物质的影响叶韬，林琳，张永进，王伟，姜绍通，陆剑锋(合肥工业大学生物与食品工程学院，合肥230009)摘要:为获知二段(或分步)酶解工艺对罗非鱼排水解液中风味物质的影响，通过响应面分析法研究了风味蛋白酶二段酶解罗非鱼排的最佳工艺，并分析比较一段酶解液以及二段酶解液中的游离氨基酸种类及含量，同时采用顶空—固相微萃取(HS-SPME)结合气质联用(GC-MS)技术对酶解液挥发性风味物质组成进行分析研究。结果显示:在温度为55℃，pH为7.

2、0，加酶量为1315U/g时，水解4h，水解度可达47.22%，显著高于一段酶解液(33.70%);二段酶解液的游离氨基酸总量及必需氨基酸含量分别提高224.39mg/100mL和114.15mg/100mL，呈鲜味及甜味的氨基酸所占比例提高3.26%;二段酶解液挥发性风味成分中醛类物质的相对含量提高了9.0%，愈创木酚、1-辛烯-3-醇等特征风味物质相对含量有所降低。研究表明，二段酶解工艺不仅可以提高罗非鱼排水解度，还可改善酶解液的风味成分。关键词:罗非鱼排;二段酶解;游离氨基酸;风味成分中图分类号:TS254.1;S986.1文献标识码:A文章编号:1000-6907-(201

3、4)05-0087-08DOI:10.13721/j.cnki.dsyy.2014.05.017Optimizationoftwo-stepenzymatichydrolysisofTilapiaframeanditseffectontheflavorcompoundsofhydrolysatesYETao，LINLin，ZHANGYong-jin，WANGWei，JIANGShao-tong，LUJian-feng(CollegeofBiotechnologyandFoodEngineering，HefeiUniversityofTechnology，Hefei230009，Ch

4、ina)Abstract:Inordertolearntheeffectoftwo-stepenzymatichydrolysisontheflavorcompoundsofTilapiaframehydroly-sates，theoptimalconditionsofthetwo-stepenzymatichydrolysiswereobtainedbyusingＲesponseSurfaceAnalysis，andthenthefreeaminoacidsandthevolatileflavorcomponentsinone-stepandtwo-stephydrolysate

5、swereanalyzed．Ｒesultsindicatedthattheoptimalconditionsfortwo-stephydrolysisbyflavourzymewereasfollows:pHvaluewas7.0，timewas4h，temperaturewas55℃，enzymedosagewas1315U/g．Thedegreeofhydrolysiscouldreach47.22%，13.52%high-erthanthatofone-stepenzymatichydrolysisundertheoptimumvalues．Totalfreeaminoaci

6、dsandessentialaminoacidscontentcombinedwiththeproportionofdeliciousaminoacid(sweetorumami)inthetwo-stephydrolysatesincreasedby224.39mg/100mL，114.15mg/100mLand3.26%，respectively．Meanwhile，therelativeratioofaldehydesinthevolatileflavorcomponentsfromthetwo-stephydrolysatesincreased9.0%．However，th

7、econtentsofsomecharacteristicflavorcompoundssuchasguaiacoland1-octene-3-alcoholweresignificantlyreduced．Therefore，two-stepenzymatichy-drolysismethodologycouldnotonlyimprovethedegreeofhydrolysis，butalsoimprovetheflavorcompoundsofhydroly-