摘要
以庸鲽鱼骨为原料,研究其最佳酶解工艺条件及氨基酸组成特性,在单因素实验基础上,以水解度为指标进行响应面优化实验,并进行酶解液的游离氨基酸分析。结果表明:最佳酶解条件为液料比2∶1,加酶量0.16%,酶解时间2 h,庸鲽鱼骨酶解液水解度为32.79%±0.33%;庸鲽鱼骨酶解液中含有人体所需的8种必需氨基酸,含量为33.3%,其中部分必需氨基酸的含量与牛奶中乳蛋白必需氨基酸含量及FAO/WHO提出的理想蛋白质的必需氨基酸含量基本接近,说明其营养价值较高;庸鲽鱼骨酶解液中含有丰富的呈味氨基酸,药效氨基酸含量为34.2%,甜味氨基酸含量为41.4%,苦味氨基酸含量为38.2%,鲜味氨基酸含量为52.6%。因此,庸鲽鱼骨酶解液具有较高的营养价值,风味良好,可作为优质蛋白来源或特医食品与其它功能食品风味改良剂,以及呈鲜调味料的研发基料,是一种具有较高应用价值和开发潜力的海洋蛋白资源。
The optimum enzymatic hydrolysis conditions of Hippoglossus hippoglossus bone and amino acid composition characteristics of its enzymatic hydrolysate were studied in this paper.Based on the result of single factor experiments,response surface methodology(RSM)was carried out by hydrolysis degree.The results showed that the best enzymatic hydrolysis conditions were liquid ratio 2∶1,enzyme addition 0.16%,enzymatic hydrolysis time 2 h.Under the condition,the degree of enzyme hydrolysis of Hippoglossus hippoglossus bone was 32.79%±0.33%.There were 8 essential amino acids required by the human body in the Hippoglossus hippoglossus bone enzymatic solution,which contained 33.3%.The content of some of the essential amino acids in Hippoglossus hippoglossus bone enzymatic solution and the essential amino acid content of milk protein and the ideal protein proposed by FAO/WHO were basically similar.It was indicated that the nutritional value of the Hippoglossus hippoglossus bone was higher.The enzymatic solution of Hippoglossus hippoglossus bone was rich in taste amino acids,with an effective amino acid content of 34.2%,a sweet amino acid content of 41.4%,a bitter amino acid content of 38.2%,and an umami amino acid content of 52.6%.The results showed that the enzymatic solution of Hippoglossus hippoglossus bone was of high nutritional value and good flavor.It could be used as a source of high quality protein or as a flavor modifier for specialty foods and other functional foods,as well as a research and development base for fresh seasonings.It was a marine protein resource with high application value and potential for development.
作者
衣美艳
侯虎
毛毛
郭红
YI Mei-yan;HOU Hu;MAO Mao;GUO Hong(Shandong Oriental Ocean Sci-Tec Co.,Ltd.,National Sub-center for Research and Development of Seawater Fish Processing Technology,Yantai 264003,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China)
出处
《食品工业科技》
CAS
北大核心
2019年第22期175-180,186,共7页
Science and Technology of Food Industry
基金
山东省重点研发计划(医用食品专项计划)(2017YYSP015)
关键词
庸鲽鱼骨
酶解
水解度
响应面分析
氨基酸组成
hippoglossus bone
enzymatic hydrolysis
hydrolysis degree
response surface methodology
amino acid composition
