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时间:2018-04-16
《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》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
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
2、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7.0,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
3、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-(2014)05-0087-08DOI:10.13721/j.cnki.dsyy.2014.05.017Optimizationoftwo-stepenzymatichydrolysisofTilapiaframeanditseffectontheflavorcompoundsofhydrolysatesYETao,LINLin,ZHANGYong-jin,W
4、ANGWei,JIANGShao-tong,LUJian-feng(CollegeofBiotechnologyandFoodEngineering,HefeiUniversityofTechnology,Hefei230009,China)Abstract:Inordertolearntheeffectoftwo-stepenzymatichydrolysisontheflavorcompoundsofTilapiaframehydroly-sates,theoptimalconditionsofthe
5、two-stepenzymatichydrolysiswereobtainedbyusingResponseSurfaceAnalysis,andthenthefreeaminoacidsandthevolatileflavorcomponentsinone-stepandtwo-stephydrolysateswereanalyzed.Resultsindicatedthattheoptimalconditionsfortwo-stephydrolysisbyflavourzymewereasfollo
6、ws:pHvaluewas7.0,timewas4h,temperaturewas55℃,enzymedosagewas1315U/g.Thedegreeofhydrolysiscouldreach47.22%,13.52%high-erthanthatofone-stepenzymatichydrolysisundertheoptimumvalues.Totalfreeaminoacidsandessentialaminoacidscontentcombinedwiththeproportionofde
7、liciousaminoacid(sweetorumami)inthetwo-stephydrolysatesincreasedby224.39mg/100mL,114.15mg/100mLand3.26%,respectively.Meanwhile,therelativeratioofaldehydesinthevolatileflavorcomponentsfromthetwo-stephydrolysatesincreased9.0%.However,thecontentsofsomecharac
8、teristicflavorcompoundssuchasguaiacoland1-octene-3-alcoholweresignificantlyreduced.Therefore,two-stepenzymatichy-drolysismethodologycouldnotonlyimprovethedegreeofhydrolysis,butalsoimprovetheflavorcompoundsofhydroly-
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