鳀鱼酶解过程中呈味物质变化趋势的研究

Study on the taste compounds from hydrolyzed engraulis japonicus by protease

研究了鳀鱼酶解过程主要呈味成分(氨基酸、多肽)以及酶解液滋味的变化。结果表明,鳀鱼酶解液在酶解4h达到苦味最大值,而鲜味随着酶解时间延长而提高;随着酶解时间的延长氨基酸含量逐渐增加,呈鲜甜味氨基酸比其他氨基酸增加得快;大分子量的多肽随水解时间延长有较大幅度的降解,酶解8h后,大部分肽类物质的分子量均小于1000Da。

The change of taste compounds （the amino acids and peptides） and taste duiring the hydrolysis of engraulis japonicus were investigated.The results showed that the fish hydrolysate which was hydrolyzed four hours was the bitterest, but the fresh taste was stronger and stronger.When the fish was hydrolyzed by protease,the amino acids were increased and the fresh taste ones were increased faster than the other ones. The large molecular peptides were decreased largely while the protein was hydrolyzed.The molecular weight of most peptides was below 1000Da.