裙带菜孢子叶副产物酶解液制备的研究

Preparation of enzymatic solution from the by-products of Undaria Pinnatifida sporophyll

利用裙带菜孢子叶提取多糖后的副产物为原料,以复合蛋白酶和菠萝蛋白酶的酶加量及其酶解时间为变量,水解度和得率为评定指标进行单因素分析,确定复合蛋白酶和菠萝蛋白酶最优酶解条件分别为酶加量10%和10%,酶解时间12 h和6 h,在此条件下水解度为(9.74±0.22)%和(12.64±0.28)%,得率为(29.15±0.57)%和(23.47±0.21)%。复合蛋白酶酶解裙带菜孢子叶提取多糖后,副产物的酶解液中游离氨基酸分析结果表明,酶解液中甘氨酸、丙氨酸和苏氨酸的含量最多,分别达到(3580±200)、(2100±250)、(1970±350)mg/100 g,具有鲜、甜味氨基酸的总量占到总氨基酸的84.8%。菠萝蛋白酶酶解裙带菜孢子叶提取多糖后副产物的酶解液中游离氨基酸分析结果表明,酶解液中甘氨酸、丙氨酸和脯氨酸的含量最多,分别达到(3860±170)、(2880±150)、(2160±160)mg/100 g,具有鲜、甜味氨基酸的总量占到总氨基酸的89.2%。感官评定的结果表明,酶解液具有良好的海藻风味和鲜味。

The by-products of Undaria Pinnatifida（U. Pinnatifida） sporophyll after polysaccharide extracting were as the raw materials. The adding amounts of enzyme and hydrolysis time were as the variable factors. Single factor analysis was conducted using hydrolysis degree and yield as the indices. The optimal condition of complex protease and bromelain hydrolysis was as follows： the adding amount of enzyme was 10% and 10%, the hydrolysis time was 12 h and 6 h. The hydrolysis degree was（9.74±0.22）% and（12.64±0.28）%, the yield was（29.15±0.57）% and（23.47±0.21）% at this optimal condition. Free amino acid analysis showed that the concentrations of glycine, alanine and threonine were the highest in the hydrolysis solution, the concentrations were（3580±200） mg/100 g,（2100±250） mg/100 g and（1970±350）mg/100 g, respectively. The amounts of free amino acid with the flavor and sweet occupied 84.8% in the all of free amino acids. Free amino acid analysis showed that the concentrations of glycine, alanine and proline were the highest in the hydrolysis solution, the concentrations were（3860±170） mg/100 g,（2880±150） mg/100 g and（2160±160） mg/100 g, respectively. The amounts of free amino acid with the flavor and sweet occupied 89.2% in the all of free amino acids. They were also the flavor which possesses seaweed odorant. The sensor evaluation results indicated that the hydrolysis solution possessed that good seaweed and seafood odorant.