脂肪酶在海参内脏多肽气味与口感可接受性优化中的应用

Application of Lipase on Smell and Mouth Feel Modification of Sea Cucumber Viscera Peptide

针对海参内脏多肽气味特殊、口感苦麻刺激,难以加工利用的现状,本文探讨了脂肪酶对海参内脏多肽制品的气味与口感可接受性优化作用。本文将蛋白酶与脂肪酶复合作用制备海参内脏多肽制品,以感官评价分数为指标考察其优化程度。单因素实验结果表明,脂肪酶对海参内脏多肽具有显著的风味矫正作用,可有效脱除其刺激性气味与苦涩麻辣口感。在单因素实验基础上采用Box-Behnken设计对加工条件进行优化,结果表明,对海参内脏多肽感官评价分数影响的大小依次为第二次酶解温度>第二次酶解时间>脂肪酶用量;在第二次酶解温度42℃,第二次酶解时间2.2h,脂肪酶用量为质量分数0.09%时,得到最高感官评价分数9.6分,加工工艺条件最优。将响应面法获得的最优条件下的制备的产品与漂洗法获得的产品对比,脂肪酶法的感官得分与色泽指标显著优于后者;脂肪酶法产率为8.15%,远高于同等条件下漂洗法的产率4.43%。

Lipase was applied in this paper to improve the acceptability of smell and mouth feel of sea cucumber viscera polypeptide which was too smelly,bitter and peppery to processing and application.Sea cucumber viscera polypeptide was prepared with the combination of protease and lipase,and the optimization degree was investigated by sensory scores.The single factor experiment results showed that lipase could remarkably improve the smell and flavor of sensory properties of sea cucumber viscera polypeptide,especially on removal of thrill smell and bitter mouth feel.The processing technology was optimized by Box -Behnken central design on the basis of single factor experiment.The results showed that the influence on the sensory was second enzymolysis temperature > second enzymolysis time > lipase concentration;When the second enzymolysis temperature was 42 ℃,the second enzymolysis time was 2.2 h,and the lipase concentration was 0.09%,the viscera peptide attained best sensory score 9.6,and the process was the best.The method with lipase of optimized parameter was further compared with rinsing method,and showed notably advantage in smell,flavor,color.Furthermore,method with lipase attained the productivity of 8.15% in contrast of rinsing method of 4.43%.