鲍鱼内脏酶解液抗氧化能力及脱腥工艺研究

Study on Antioxidant Ability and Deodorization Process of Abalone Visceral Enzymatic Hydrolysate

以鲍鱼内脏粗蛋白为原料,使用木瓜蛋白酶为工具酶对其进行高效酶解,以水解度和抗氧化能力为指标,通过正交试验优化酶解工艺,得到最佳酶解工艺:p H 9,酶/底物([E]/[S])1 000 U/g,酶解温度60℃,底物浓度5%,此时酶解液DPPH自由基清除率为(88.14±0.92)%,水解度为(14.12±0.53)%;以食品级活性炭粉末为吸附剂,以蛋白质损失率和感官评价为指标,得到酶解液的最佳脱腥工艺为:活性炭的质量分数1.0%,吸附时间为60 min,吸附温度为50℃,在该条件下试验得到的蛋白质回收率为(88.06±0.24)%,腥味值为2.00。制备得到的酶解液具有较强抗氧化能力,脱腥液无明显苦腥味,液体澄清呈淡黄色,感官品质有了很大改善。

Crude protein of abalone viscera was used as raw material and papain was used as a tool enzyme to carry out high-performance enzymatic hydrolysis.The optimum enzymolysis process was obtained based on the index of the degree of hydrolysis and antioxidant capacity by optimizing the enzymolysis process through orthogonal experiments,namely pH 9,1 000 U/g of enzyme/substrate,60℃ of enzymolysis temperature,5%of substrate concentration,(88.14±0.92)% of the DPPH radical scavenging rate of enzymatic hydrolysateand(14.12±0.53)%of the degree of hydrolysis;the food grade activated carbon powder was used as absorbents to obtain the optimum dehydration technology of the enzymatic hydrolysis solution based on the indicators of protein loss rate and sensory evaluation including 1.0%of mass fraction of activated carbon,60 min of adsorption time and 50℃ of adsorption temperature.In this experiment,the protein recovery was(88.06±0.24)% and the odor value was 2.00.The obtainedenzymatic hydrolysis solution had a strong anti-oxidation capability and the deodorizing solution in pale yellow didn't have obvious bitter and fishy smell with improved sensory quality.