文献类型：期刊文献

中文题名：白贝肉酶解工艺的优化及其产物呈味特性研究

英文题名：Optimization of Enzymatic Hydrolysis Process of Monetaria moneta and Flavor Characteristics of Its Products

作者：邓宇[1];曹文红[1,2];陈忠琴[1,2];秦小明[1,2];高加龙[1,2];郑惠娜[1,2];林海生[1,2]

机构：[1]广东海洋大学食品科技学院,国家贝类加工技术研发分中心(湛江),广东省水产品加工与安全重点实验室,广东省海洋食品工程技术研究中心,广东省海洋生物制品工程实验室,水产品深加工广东普通高等学校重点实验室,广东湛江524088;[2]大连工业大学海洋食品精深加工关键技术省部共建协同创新中心,辽宁大连116034

年份：2023

卷号：48

期号：3

起止页码：11

中文期刊名：中国调味品

外文期刊名：China Condiment

收录：CSTPCD、、北大核心、北大核心2020

基金：国家重点研发计划课题(2018YFD0901105);广东海洋大学“冲一流”学科建设科研项目(231419014);广东省科技计划项目(2015A020209164);现代农业产业技术体系专项资金资助(CARS-49)。

语种：中文

中文关键词：白贝;酶解;响应面优化;呈味特性

外文关键词：Monetaria moneta;enzymatic hydrolysis;response surface optimization;taste characteristics

中文摘要：通过酶解法利用白贝制备酶解产物,并对其进行滋味评价,为白贝调味品的开发奠定了前期基础。以水解度为指标,筛选蛋白酶后,应用响应面优化得到最佳酶解工艺,制备白贝酶解产物,测定其游离氨基酸、核苷酸、有机酸和有机碱含量,并通过滋味活性值评价这些呈味物质对提取物滋味的贡献。采用复合蛋白酶进行工艺优化,最佳酶解工艺为加酶量4586 U/g、料液比1∶4.4、酶解温度58℃、酶解5 h,此条件下水解度达42.46%。所制备的酶解液中鲜味和甜味氨基酸含量占游离氨基酸总量的44.70%,鲜味核苷酸GMP和IMP的含量分别为24.21 mg/100 g和66.39 mg/100 g,有机酸琥珀酸含量为360.33 mg/100 g,有机碱甜菜碱含量为394.00 mg/100 g。电子舌分析表明,酶解产物中鲜味、甜味、苦味特征明显。白贝酶解产物中滋味成分丰富,鲜味含量较高,可用于调味品的开发。

外文摘要：The enzymatic hydrolysates are prepared from Monetaria moneta by enzymolysis method,and their taste is evaluated,which has laid a foundation for the development of Monetaria moneta condiments.With the degree of hydrolysis as the index,after screening protease,the optimal enzymatic hydrolysis process is obtained by response surface optimization,and the enzymatic hydrolysates of Monetaria moneta are prepared.The content of free amino acids,nucleotides,organic acids and organic alkali is determined,and the contribution of these taste compounds to the taste of extracts is evaluated by the taste activity value.The process is optimized by protamex.The optimal enzymolysis process is enzyme addition amount of 4586 U/g,solid-liquid ratio of 1∶4.4,enzymolysis temperature of 58℃,enzymolysis time of 5 h,the hydrolysis degree is 42.46%under such conditions.The content of umami and sweet amino acids accounts for 44.70%of the total free amino acids,and the content of umami nucleotides GMP and IMP is 24.21 mg/100 g and 66.39 mg/100 g respectively.The content of organic acid such as succinic acid is 360.33 mg/100 g,and the content of organic alkali such as betaine is 394.00 mg/100 g.Electronic tongue analysis shows that the enzymatic hydrolysates have obvious characteristics of umami,sweetness and bitterness.The enzymatic hydrolysates of Monetaria moneta have rich taste components and high umami content,which can be used in the development of condiments.