The main taste components of triploid and diploid oyster (Crassostrea gigas) were compared. Free amino acids, inosine monophosphate, succinate, trimethylamine oxide and betaine in fresh and boiled extractives were ana...The main taste components of triploid and diploid oyster (Crassostrea gigas) were compared. Free amino acids, inosine monophosphate, succinate, trimethylamine oxide and betaine in fresh and boiled extractives were analyzed. The protein, lipids, glycogen, moisture and ash, which may affect the flavour, were evaluated. In boiled extractives, the amino acids were 394.1 mg(100 g) -1 in diploid and 183.5 mg(100 g) -1 in triploid. However, in fresh oyster extractives, they were 320.0 mg(100 g) -1 and 147.3 mg(100 g) -1 respectively. The inosine monophosphate in triploid was 44% more than that in diploid, and a little difference existed in the content of trimethylamine oxide between them. The contents of these taste components were the basis for taste flavour pattern determination.展开更多
[Objective] The aim was to study the optimal test condition for preparation of active peptides from corn and soybean by bi-enzyme hy- drolysis. [Metbod]Taking soybean peptide and corn peptide as materials, different c...[Objective] The aim was to study the optimal test condition for preparation of active peptides from corn and soybean by bi-enzyme hy- drolysis. [Metbod]Taking soybean peptide and corn peptide as materials, different concentrations of soy-corn protein isolate solution were pre- pared. Through pretreatment, and based on compound protease, flavor protease, neutral protease, papaya protease, pineapple hydrolysis, and by measuring the degree of hydrolysis activity and enzyme activity, tested enzyme was determined. Mixing two of those enzymes in certain proportion and by orthogonal test, the optimal condition of enzyme hydrolysis of a double was determined. [ Result] The optimal hydrolysis condition was 2% of substrate concentration, 1 ： 1of hydrolyze compound protease and flavor protease, and 8 h of hydrolysis time, 75.14% of DH. [ Condasien] The study provided a basis for the development and application of active peptides from corn and soybean by bi-enzyme hydrolysis.展开更多
基金supported by Shandong Natural Science Foundation(No.Y2001D06).
文摘The main taste components of triploid and diploid oyster (Crassostrea gigas) were compared. Free amino acids, inosine monophosphate, succinate, trimethylamine oxide and betaine in fresh and boiled extractives were analyzed. The protein, lipids, glycogen, moisture and ash, which may affect the flavour, were evaluated. In boiled extractives, the amino acids were 394.1 mg(100 g) -1 in diploid and 183.5 mg(100 g) -1 in triploid. However, in fresh oyster extractives, they were 320.0 mg(100 g) -1 and 147.3 mg(100 g) -1 respectively. The inosine monophosphate in triploid was 44% more than that in diploid, and a little difference existed in the content of trimethylamine oxide between them. The contents of these taste components were the basis for taste flavour pattern determination.
基金Supported by Liaoning Education Bureau Scientific Research Support Fund(L2010203)Liaoning"Eleventh five-year plan"Education Science Fund Program(JG08DB133)The Seventh University Graduates Scientific Research Program of Liaoning Science and Technology University
文摘[Objective] The aim was to study the optimal test condition for preparation of active peptides from corn and soybean by bi-enzyme hy- drolysis. [Metbod]Taking soybean peptide and corn peptide as materials, different concentrations of soy-corn protein isolate solution were pre- pared. Through pretreatment, and based on compound protease, flavor protease, neutral protease, papaya protease, pineapple hydrolysis, and by measuring the degree of hydrolysis activity and enzyme activity, tested enzyme was determined. Mixing two of those enzymes in certain proportion and by orthogonal test, the optimal condition of enzyme hydrolysis of a double was determined. [ Result] The optimal hydrolysis condition was 2% of substrate concentration, 1 ： 1of hydrolyze compound protease and flavor protease, and 8 h of hydrolysis time, 75.14% of DH. [ Condasien] The study provided a basis for the development and application of active peptides from corn and soybean by bi-enzyme hydrolysis.
