利用电子舌对富含ACE抑制肽的酪蛋白水解物的脱苦评价

Using Electronic Tongue to Evaluate the Debittering Effect of Flavourzyme Treatment on Casein Hydrolysate with ACE Inhibitory Activity

利用风味酶法对酪蛋白水解液进行脱苦,采用感官评价法和电子舌技术相结合评价脱苦效果,并用HHL方法检测脱苦前后的水解物对ACE的抑制活性。结果表明,感官评定和电子舌技术对脱苦物质的评价有一定的差异,电子舌在分辨力、敏感度、稳定性等方面更有优势。以电子舌苦味值和苦味回味值为考察指标,正交试验结果表明:[E]/[S]为2800U/g、pH6.8、水解时间3h的试样3的脱苦效果最好。选择脱苦效果好的试验号3、6、8、9四个试样与未经脱苦的酪蛋白水解物进行体外检测比较其IC50值,可得到试样9的IC50值为0.28mg/mL与未经脱苦的水解物IC50值为0.27mg/mL相比基本接近。

The debittering effect of flavourzyme treatment on casein hydrolysate, prepared with pepsin and trypsin, was evaluated by the combined use of sensory evaluation and electronic tongue. Meanwhile, the ACE inhibitory activity of casein hydrolysate and its debittered products was tested by HHL method. Different results were obtained from bitterness evaluation of debittered casein hydrolysate using sensory evaluation and electronic tongue, and electronic tongue was superior to sensory evaluation in terms of resolution, sensitivity and stability. Among 9 orthogonal array runs, the flavourzyme treatment for 2.5 h at an enzyme/substrate ratio of 2800 U/g and pH 6.8 resulted in the best debittering effect on casein hydrolysate. The debittered product （IC50 = 0.28 mg/mL） had similar ACE inhibitory activity to casein hydrolysate （IC50 = 0.27 mg/mL）.