酶解大黄鱼制备咸味增强肽的研究

Study on Characteristics of Salt-Enhanced Peptides Prepared by Enzymatic Hydrolysis of Larimichthys crocea

本文采用木瓜蛋白酶、胰酶对大黄鱼蛋白进行酶解,对酶解产物进行感官咸味评分,并结合味觉传感系统-电子舌进行味觉数值化分析。通过蛋白回收率、水解度以及肽氮回收率研究蛋白酶解过程中氮存在形式的变化规律,结果表明,酶解大黄鱼制备咸味增强肽的最优条件为采用胰酶酶解大黄鱼 3 h,此时加酶量为蛋白含量 5‰,酶解温度 55 ℃,肉水比 1:1,在控制蛋白含量和钠离子含量一致的情况下,感官咸味值和电子舌咸味电信号值均达到最大,具有较好咸味增强作用。抗氧化实验结果表明,3 h 时胰酶酶解咸味增强肽还原力可达 0.149 mmol TE/mmol,DPPH 自由基清除活性可达 0.057 mmol TE/mmol。咸味增强肽作为一种生物活性肽,具有重要的营养价值和生物活性,可用于开发高档调味品以及作为功能性食品配料。

In this work, papain and trypsin were used to hydrolyze protein from Larimichthys crocea, and their hydrolysates were subjected to sensory salty taste evaluation. The taste sensing system-electronic tongue for numerical analysis of taste was also used. The protein recovery, hydrolysis degree and peptide nitrogen recovery were analyzed to investigate the changes of nitrogen forms during enzymatic hydrolysis. Trypsin hydrolysate was found to have the greatest salt-enhanced activity. The maximum of the sensory saltiness value and the electronic tongue salty electric signal value obtained at the enzyme to substrate ratio of 5‰ based protein content, the incubation time of 3 h, the incubation temperature of 55 ℃, the meat to water ratio of 1:1 (the protein content and sodium content of all samples were the same). The salty taste enhanced effect was the strongest, and the protein recovery rate reached 49.7%. Results of antioxidant activities showed that the salt-enhanced peptide prepared with trypsin for 3h had a reducing power of 0.149 mmol TE/mmol and DPPH radical scavenging activity of 0.057 mmol TE/mmol. The salt-enhanced peptide as a bioactive peptide has important nutritional value and biological activity. It can partially replace sodium chloride for the development of high-grade seasonings and as a functional food ingredient.