低值小杂鱼风味成分磁性超滤膜分离技术

Magnetic Ultrafiltration Membrane Separation of Flavor Components from Low Value Trash Fish

为建立一种风味成分提取分离新方法,提高低值小杂鱼附加值,实现小杂鱼资源深度开发利用。采用生物酶解技术和磁性超滤膜分离技术得到低值小杂鱼中的风味成分,基膜为截留相对分子质量2000的聚砜超滤膜经原位生成法制备得磁性超滤膜。超滤分离实验结果表明:利用此膜在压力0.4MPa、磁场强度0.6T条件下可实现对小杂鱼酶解液中呈鲜味小肽的选择性分离;以目标产物中呈鲜味的氨基酸占总氨基酸的百分比为指标,比较胰蛋白酶、木瓜蛋白酶、中性蛋白酶、碱性蛋白酶分别与风味蛋白酶复合酶解所得风味成分的差异,结果显示碱性蛋白酶和风味蛋白酶的复合效果较好;由正交试验优化得到最佳酶解工艺条件为碱性蛋白酶用量2350U/g、风味蛋白酶用量700U/g、酶解温度55℃、酶解时间6h、料液比1:10(g/mL),由此工艺制备出富含鲜味肽和鲜味氨基酸的目标产物,得率为6.43%。磁性超滤膜技术可实现风味成分的选择性分离。

This study aimed to establish a new method to extract and separate flavor compounds from small trash fish,improving the added value of the resource and realizing its in-depth development and utilization.The method was based on bio-enzymatic hydrolysis and magnetic ultrafiltration membrane separation and the magnetic ultrafiltration membrane used was prepared by in situ synthesis from polysulfone ultrafiltration membrane with a molecular weight cut-off（MWCO） of 2000.Selective separation was achieved for umami small peptides small peptides in small trash fish hydrolysate.The difference in the composition of flavor compounds in small trash fish hydrolysates prepared with flavourzyme in combination with trypsin,papain,neutrase or alcalase was evaluated based on the percentage of umami amino acids in total amino acids,and the results showed that the combination of flavourzyme and alcalase provided optimum hydrolysis of small trash fish.Using orthogonal array design,the optimal conditions for the application of both enzymes to hydrolyz small trash fish was optimized to be： 2350 U/g alcalase dosage,700 U/g flavourzyme dosage,1：10 material/liquid ratio,55 ℃ and 6 h.The optimized hydrolysate was rich in umami peptides and umami amino acids with a yield of 6.43%.This study suggests that magnetic ultrafiltration membrane separation enables the selective separation of flavor compounds.