文献类型：期刊文献

中文题名：大孔树脂动态吸附前后罗非鱼下脚料蛋白酶解液的理化特性比较

英文题名：Comparative of physicochemical properties of tilapia scraps enzymatic hydrolyzate treated by dynamic adsorption of macroporous resin

作者：蒋雄武[1];杨萍[1];张瑞瑞[1];洪鹏志[1];周春霞[1]

机构：[1]广东海洋大学食品科技学院广东省水产品加工与安全重点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

年份：2015

卷号：36

期号：20

起止页码：102

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD、、北大核心2014、北大核心、CSCD_E2015_2016、CSCD

基金：863计划项目(2013AA102201);创新强校工程项目(GDOU2013050204;GDOU2014050203);省部产学研合作专项(2013B090800021)

语种：中文

中文关键词：大孔树脂;吸附;罗非鱼下脚料;蛋白酶解液;理化特性

外文关键词：macroporous resin; adsorption ;tialapia scraps; enzymatic hydrolysates; physicochemical properties

中文摘要：为大孔树脂改善鱼下脚料酶解液的风味提供理论依据。采用大孔树脂AB-8和DA20-C动态吸附罗非鱼下脚料蛋白酶解液,分析产物的基本成分、分子量分布、氨基酸含量、挥发性成分及腥苦味变化。结果表明：经大孔树脂AB-8和DA201-C吸附后的酶解液：腥苦味值都降低;蛋白质含量分别减少2.02%和9.05%,灰分和脂肪含量都有所增加;分子量小于1 ku组分分别减少49.1%和53.6%,同时AB-8树脂使分子量大于8 ku组分减少30.20%,DA201-C使分子量在1~5 ku组分减少70.69%;水解氨基酸和游离氨基酸含量分别减少8.29%、25.39%和15.22%、26.09%;挥发性风味物质的种类分别减少5种和7种,醛类含量由35.94%分别降为31.22%和33.01%,酯类由4.03%降为2.38%和1.99%,含氮类由13.95%降为13.60%和12.07%。大孔树脂AB-8和DA201-C对罗非鱼下脚料蛋白酶解液的理化特性都有较大影响。

外文摘要：To provide a theoretical basis for improving the flavor of fish scraps enzymatic hydrolyzate through macroporous resin. AB-8 and DA201-C macroporous resin dynamic was used to adsorp tilapia scraps hydrolyzate,and the basic ingredients,molecular weight distribution,amino acid content,volatile flavor components and fishy bitterness flavor of the hydrolyzates were analyzed. Results..After absorption treatment by AB-8 and DA201-C macroporous resin,the fishiness and bitterness of enzymatic hydrolysates became litter. The loss rates of protein were 2.02% and 9.05%,respectively,but the relative contents of fat and ash were increased. The components with molecular weight less than 1 ku were decreased by 49.1% and 53.6%,meanwhile,for AB-8 absorption treatment the components with molecular weight more than 8 ku was reduced by 30.20% and for DA201-C absorption treatment the components with molecular weight 1~5 ku was reduced by 70.69%. The relative content of the hydrolysis and free amino acids were decreased by 8.29% ,25.39% and 15.22% ,26.09% respectively. The disappeared species composition of volatile flavor compounds were 5 and 7,and the relative content of aldehydes,esters,and nitrogenous were reduced after adsorption with aldehydes from 35.94% to 31.22% and 33.01%,esters from 4.03% to 2.38% and 1.99%,nitrogenous from 13.95% to 13.60% and 12.07%. AB-8 and DA201-C absorption treatment could affect physicochemical properties greatly of Tilapia scraps hydrolyzate.