固定化脂肪酶的条件优化及对猪肉风味的影响

Immobilization of Porcine Pancreatic Lipase by Modified Walnut Shell and Its Effect on Pork Flavor

为提高猪肉内源性脂肪酶在传统肉品风味加工中的应用,以改性核桃壳为载体,通过单因素试验和响应面法探究吸附法固定化猪肉内源性脂肪酶的最佳制备工艺,并通过HS-SPME-GC-MS检测固定化猪肉内源性脂肪酶处理前后猪肉风味的变化情况。结果表明,各因素对固定化酶活性的影响程度依次为载体量>p H>温度>固定化时间。其最佳制备条件为载体量0.75 g、pH 7.0、固定化温度45℃、时间3 h,此时固定化脂肪酶酶活力达178 U/g。HS-SPME-GC-MS分析结果表明,猪肉样品经固定化脂肪酶处理后其挥发性风味物质含量在硫化物、有机硫化物等方面有明显增加,产生更多的挥发性成分,能够有效改善猪肉样品风味,可为固定化脂肪酶的进一步开发与利用提供试验依据。

In order to improve the application of pork endogenous lipase in traditional meat flavor processing, the modified walnut shell was used as the carrier to explore the optimal preparation process of immobilized pork endogenous lipase by single factor test and response surface methodology, and the changes of pork flavor before and after immobilized pork endogenous lipase treatment were detected by HS-SPME-GC-MS. The results showed that the effects of various factors on the activity of immobilized enzyme were as follows: carrier volume>p H>temperature>immobilization time. The optimal preparation conditions were as follows: the amount of carrier was 0.75 g, pH was 7.0, immobilization temperature was 45℃, time was 3 h, and the activity of immobilized lipase was 178 U/g. The results of HS-SPME-GC-MS analysis showed that the content of volatile flavor compounds in pork samples treated with immobilized lipase increased significantly in terms of sulfide and organic sulfide, resulting in more volatile components, which could effectively improve the flavor of pork samples,and could provide experimental basis for the further development and utilization of immobilized lipase.