平颏海蛇酶解液脱腥去苦工艺研究

Deodoring and Debittering of Sea Snake Protein Hydrolysates

海蛇酶解液具有较好的抗氧化活性,而其腥苦味限制海蛇蛋白产品的进一步开发。试验首先分别用风味酶、碱性蛋白酶、枯草杆菌中性蛋白酶、木瓜蛋白酶和胰蛋白酶对海蛇进行酶解,比较所得海蛇酶解液的腥苦味,从中筛选出腥苦味最小的海蛇酶解液;然后以腥苦味最小的海蛇酶解液为原料,比较活性炭吸附、酵母发酵和β-环糊精包埋对其脱腥去苦效果;再通过单因素试验及正交试验对脱腥去苦工艺进行优化,以期促进海蛇水解动物蛋白在功能食品领域的进一步开发利用。试验发现海蛇经木瓜蛋白酶水解所得酶解液腥苦味最小,活性炭吸附对海蛇木瓜蛋白酶解液脱腥去苦效果优于酵母发酵和β-环糊精包埋。海蛇最佳脱腥去苦工艺为:经木瓜蛋白酶酶解,在pH7.0条件下,添加0.4%的活性炭于40℃吸附1.0 h。

The sea snake protein hydrolysates have antioxidant activity, however their utilization is limited by the bitterness and fishy smell. Therefore, it is very important to deodor and debitter of the sea snake protein hydrolysates. In this research, the sea snake was hydrolyzed by flavourzyme, alkaline protease, neutral protease, papain and trypsin, respectively. The optimal enzyme was selected by comparing the taste of the different hydrolysates. Moreover, three methods, such as active carbon adsorption, yeast fermentation and fl-cyclodextrin, were compared for the removal effect of the bitterness and fishy smell. Then, one-factor experiment and orthogonal experiment were performed for the investigation of the optimum operation conditions of active carbon adsorption. We found that the papain hydrolysate had less bitterness and fishy smell. Active carbon was much more efficient for the removal of the bitterness and fishy smell than yeast and β-cyclodextrin. The optimum process was to digest the sea snakes by papain enzyme and then adsorbed by 0.4% active carbon for 1.0 h at pH 7.0 with the temperature of 40 ℃.