缢蛏酶解工艺优化及氨基酸分析研究

Optimization of Enzymatic Hydrolysis of Sinonovacula constricta and Analysis of Amino Acids

以福建沿海的缢蛏为原料,开发新型天然调味品。通过食品行业常用酶的筛选,确定了中性蛋白酶和诺维信蛋白酶为酶解用酶,通过单因素实验和正交实验优化,确定了二者的最适酶解条件分别为:酶解温度50℃,酶添加量0.2%,酶解pH 7;酶解温度50℃,酶添加量0.2%,酶解pH 6.5。采用离子色谱法对两种酶复合后酶解液中的游离氨基酸组成及含量进行了分析,结果显示:复合酶酶解后游离氨基酸含量均比单酶高,其中1∶1复合比例进行酶解产生游离氨基酸的含量最高。在此条件下,检测出的17种氨基酸中,包含了8种人体必需氨基酸、呈味氨基酸,与酶解前相比,氨基酸总量增加了1.55倍,其中呈味氨基酸增加了1.75倍,表明这一比例的复合酶酶解缢蛏能够产生最佳的风味。

Sinonovacula constricta from Fujian coast is used as the raw material to develop a new natural condiment.Through the screening of enzymes commonly used in food industry,neutral protease and novozyme protease are chosen as the enzymes for hydrolysis.The optimal hydrolysis conditions for the two enzymes are determined respectively by single factor experiment and orthogonal experiment optimization as follows:hydrolysis temperature is 50℃,enzyme additive amount is 0.2%,hydrolysis pH is 7;hydrolysis temperature is 50℃,enzyme additive amount is 0.2%,hydrolysis pH is 6.5.The composition and content of free amino acids in the enzymatic hydrolysate of the two compound enzymes are analyzed by ion chromatography.The results show that the content of free amino acids in the enzymatic hydrolysate of the two compound enzymes is higher than that of single enzyme,and the content of free amino acids is the highest when the compound ratio is 1∶1.Under such conditions,among the 17 kinds of amino acids detected,8 kinds are human essential amino acids and flavor amino acids.Compared with pre-enzymatic hydrolysis,the total amount of amino acids increases by 1.55 times,among which,the flavor amino acids increase by 1.75 times,indicating that Sinonovacula constricta hydrolyzed by compound enzymes with this ratio can produce the best flavor.