摘要
本研究旨在建立以三疣梭子蟹蒸煮液为原料制备调味品的最佳酶解工艺。以鲜味氨基酸含量为评价指标,通过响应面实验设计优化确定碱性蛋白酶、风味蛋白酶依次水解的两步酶解工艺,并采用顶空固相微萃取(headspace-solid phase microextraction,HS-SPME)结合气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)技术对三疣梭子蟹二次酶解后产生的挥发性风味物质进行定性与定量分析。结果表明:一次酶解最佳工艺条件为碱性蛋白酶添加量6825 U/g、初始水解pH 8.45、水解时间2.50 h,得到的酶解液中鲜味氨基酸质量浓度为(7.18±0.09)mg/mL;二次酶解最佳酶解工艺条件为风味蛋白酶添加量3750 U/g、初始水解pH 6.81、水解时间3.33 h,得到的酶解液中鲜味氨基酸质量浓度为(10.49±0.12)mg/mL,两步酶解优化后酶解液中鲜味氨基酸含量比梭子蟹蒸煮液提高了135.2%。二次酶解液中共定性检测到62种挥发性风味成分,其中己醛、苯甲醛和不饱和醇为挥发性风味主要贡献物质。本研究结果为研发蒸煮液调味产品和三疣梭子蟹加工副产物高值化利用提供了理论依据。
The objective of this study was to establish the optimum enzymolysis technology for Portunus trituberculatus seasoning based on the cooking liquor.Taking the flavor amino acid contents as evaluation indicators,a two-step enzymolysis technology with alcalase and flavorzyme was determined by response surface optimization methodology,and volatile flavor compounds in the secondary enzymolysis liquor were qualitatively and quantitatively analyzed by headspace-solid phase microextraction(HS-SPME)with gas chromatography-mass spectrometry(GC-MS).The results indicated that the optimum technological conditions of the primary enzymolysis were alcalase of 6825 U/g,primary hydrolysis pH 8.45,hydrolysis time of 2.50 h,and the content of flavor amino acid in the hydrolysate was(7.18±0.09)mg/mL.The optimum technological conditions of the secondary enzymolysis were flavorzyme of 3750 U/g,primary hydrolysis pH 6.81,hydrolysis time of 3.33 h,and the content of flavor amino acid in flavor precursors of P.trituberculatus seasoning was(10.49±0.12)mg/mL,which was 135.2%higher than that of P.trituberculatus cooking liquor.There were 62 volatile flavor compounds in the secondary hydrolysate;among them,hexanal,benzaldehyde and unsaturated alcohol were the main flavor components.The results provide a theoretical basis for the research of seasoning products of cooking liquor and high value utilization of P.trituberculatus.
作者
陈瑜
马剑锋
许丹
张小军
何鹏飞
CHEN Yu;MA Jianfeng;XU Dan;ZHANG Xiaojun;HE Pengfei(Zhejiang Marine Fisheries Research Institute,Zhoushan 316021,Zhejiang,China;Scientific Observing and Experimental Station of Fishery Resources for Key Fishing Grounds,Ministry of Agriculture and Rural Affairs,Zhoushan 316021,Zhejiang,China;Key Laboratory of Sustainable Utilization of Technology Research for Fishery Resource of Zhejiang Province,Zhoushan 316021,Zhejiang,China;Food and Medicine School,Zhejiang Ocean University,Zhoushan 316022,Zhejiang,China)
出处
《浙江大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2022年第3期321-335,共15页
Journal of Zhejiang University:Agriculture and Life Sciences
基金
浙江省舟山市科技计划项目(2019C31051)。
关键词
三疣梭子蟹蒸煮液
两步水解
鲜味氨基酸
响应面分析
挥发性风味物质
Portunus trituberculatus cooking liquor
two-step hydrolysis
flavor amino acids
response surface analysis
volatile flavor compounds
