东海大黄鱼干呈味肽提取工艺

Extraction Process of Taste Peptides from Dried Large Yellow Croaker

以可溶性肽的含量、感官评价、多肽相对分子质量分布以及电子舌分析为指标,对比2种大黄鱼干原料的水煮提取效率,选择提取效率较高的原料干大黄鱼水煮液,利用风味蛋白酶、木瓜蛋白酶、胃蛋白酶、胰蛋白酶4种酶进行酶解反应。结果表明:4种酶解产物在酸味、甜味、苦味、咸味、鲜味的感官强度上差异较大,其中风味蛋白酶和木瓜蛋白酶酶解得到的多肽相对分子质量更小,MW<5 ku多肽的分别占61.47%、87.09%。因此,风味蛋白酶和木瓜蛋白酶可以作为深入研究东海大黄鱼干呈味肽的工具酶。对大黄鱼干提取呈味肽的酶解工艺进行论述,并讨论提取的多肽的滋味特征,以期为东海大黄鱼干呈味肽的提取分离及其更深入的滋味研究提供理论依据和参考。

Using the content of soluble peptides,sensory evaluation,relative molecular mass distribution of peptides and electronic tongue analysis as indicators,firstly,comparing the boiling extraction efficiency of two kinds of dried large yellow croakers,and selected the boiled liquid with higher extraction efficiency for next enzymatic hydrolysis utilizing the flavorzyme,papain,pepsin,and trypsin.The results showed that the four kinds of enzymatic hydrolysis products differed greatly in the sensory intensity of sour,sweet,bitter,salty,and umami.Among them,the relative molecular weight of the polypeptide obtained from the enzymatic hydrolysis of flavourzyme and papain was smaller,MW<5 ku peptides accounted for 61.47% and 87.09% respectively.Therefore,flavour protease and papain can be used as tool enzymes for further study of the taste peptides extracted from dried large yellow croakers.Discussing the enzymatic hydrolysis process of extracting flavor peptides from dried large yellow croakers and the flavor characteristics of the extracted peptides is to provide a theoretical basis and reference for the extraction and separation of flavor peptides from dried large yellow croakers and further taste characteristics research.