酶解扇贝裙边制备海鲜风味肽的研究

Study on Preparation of Seafood Flavor Peptides with Enzymatic Hydrosis of Scallop Skirt

为确定扇贝裙边制备海鲜风味肽的最佳条件,提高低值扇贝裙边的附加值。采用复合蛋白酶和风味蛋白酶联合酶解法,以氨基酸态氮的含量结合感官评定为评价指标,通过单因素实验和正交实验考查了酶浓度、酶解温度和时间以及固液比对水解效果的影响。确定在酶用量5‰、固液比为1∶4、55℃反应6 h的条件下水解效果达到最佳。所得的风味肽海鲜味浓郁,可进一步开发成优质的调味品。

In order to improve the added value of low scallop skirt and determine the best conditions for preparation of seafood flavor peptides with scallop skirt,in this study,Protamex and Flavourzyme enzymatic hydrosis method was used and the content of free amino acid nitrogen（AN）and sensory evaluation index were chosen as indictor of enzymolysis degree.By single factor experiments and orthogonal experiments,effects of enzyme amount,reaction time,temperature and the solid-liquid ratio on the hydrolysis effect were tested.The result shows that the experiment achieves the best effect under the conditions of the amount of enzyme 5 ‰,solid-liquid ratio 1∶4,55℃ for 6 hours.The flavor peptides have rich taste of seafood and could be further developed into a high-quality spice.