鳕鱼骨低苦味多肽酶解制备及其特性研究

Preparation and Characteristics of Low-Bitter Peptides from the Enzymatic Hydrolysate of Cod Bone

本研究以鳕鱼骨为原料,通过控制水解度降低鳕鱼骨酶解液的苦味,并分析了水解物中的多肽与游离氨基酸对苦味的产生机制。结果表明通过木瓜蛋白酶适度水解2 h,鳕鱼骨酶解液水解度达到7.48%,苦味值为5.80,并且多肽主要分布在1500~2000 Da;另外,第一次酶解后将沉淀进行高压蒸煮热处理(121℃,30 min),使鱼骨表面变得松散,再次添加混合酶对沉淀进行酶解,以实现鳕鱼骨的深度水解,水解度达到49.24%,水解物中多肽分子量较小,主要分布在500~1000 Da,苦味值为6.03,游离氨基酸显著高于仅一次水解后的含量。通过控制水解度从而限制了苦味的产生,这种低苦味酶解肽的制备为其在食品中的应用奠定了基础。

In this study,cod bones were used as raw material.The bitterness of cod bone hydrolysate was reduced by controlling the degree of hydrolysis,and the mechanism of peptide and free amino acids in the hydrolysate on bitterness was analyzed.The results showed that the degree of hydrolysis reached 7.48%and the bitterness value was 5.80 through mild hydrolysis for 2 h.The peptides were mainly distributed between 1500 and 2000 Da.In addition,the precipitate was subjected to high-pressure cooking and heat treatment(121°C,30 min)to make the surface of the fish bone loose after the first enzymolysis.The degree of hydrolysis reached 49.24%and the bitterness value was 6.03 through extensive hydrolysis for 2 h.The peptides were mainly distributed between 500 and 1000 Da.Free amino acids were significantly higher than the content after only the first hydrolysis.By controlling the degree of hydrolysis to limit the production of bitterness,the preparation of this low-bitterness enzymatic peptide laid the foundation for its application in food.