五种蛋白酶对牡蛎酶解产物滋味特性的影响

Effects of Five Proteases on the Taste Characteristics of Oyster Hydrolysates

以牡蛎为研究对象,在水解度一致的情况下,探究胰蛋白酶、动物蛋白酶、碱性蛋白酶、中性蛋白酶和风味蛋白酶对牡蛎酶解产物感官、肽分子量和游离氨基酸的影响。结果表明:五种酶解产物均具有较强的鲜味。碱性蛋白酶酶解产物在五种酶解产物中整体感官评价最佳。分子量<5 kDa肽比例从大到小是胰蛋白酶(74.99%)、动物蛋白酶(73.44%)、中性蛋白酶(71.53%)、碱性蛋白酶(68.46%)和风味蛋白酶(58.77%)。五种酶解产物中游离氨基酸百分比均呈现出谷氨酸百分比最高、组氨酸百分比最低的特点。游离氨基酸总量从高到低分别为胰蛋白酶(22.816 mg/g)、中性蛋白酶(20.775 mg/g)、风味蛋白酶(20.530 mg/g)、动物蛋白酶(16.287 mg/g)、碱性蛋白酶(16.232 mg/g)。胰蛋白酶、动物蛋白酶、碱性蛋白酶、中性蛋白酶和风味蛋白酶酶解产物中TAV大于1的游离氨基酸数量分别为10、8、8、9和11种。5种蛋白酶酶解产物中,TVA值最大的氨基酸均是谷氨酸。

Oyster was taken as the research object,under the condition of the same degree of hydrolysis,the effects of trypsin,animal protease,alkaline protease,neutral protease and flavor protease on the sensory,peptide molecular weight and free amino acid of oyster hydrolysate were studied.The results showed that the five hydrolysates all had strong umami flavor.The whole sensory evaluation of alkaline protease hydrolysates was the best among the five hydrolysates.The percentage of peptide area with molecular weight less than 5 kDa was trypsin(74.99%),animal protease(73.44%),neutral protease(71.53%),alkaline protease(68.46%)and flavor protease(58.77%).The percentage of free amino acids was the highest in glutamic acid and the lowest in histidine.The total content of free amino acids from high to low were trypsin(22.816 mg/g),neutral protease(20.775 mg/g),flavor protease(20.530 mg/g),animal protease(16.287 mg/g)and alkaline protease(16.232 mg/g).The number of free amino acids with a TAV greater than 1 in trypsin,animal protease,alkaline protease,neutral protease and flavor protease was 10,8,8,9 and 11 respectively.Among the five hydrolysates,the amino acid with the largest TVA value was glutamic acid.