水解度对牡蛎酶解液特性的影响

利用胰蛋白酶限制性酶解牡蛎肉,研究水解度(degree of hydrolysis,DH)对牡蛎酶解液的感官评分、肽分子量分布和游离氨基酸组成的影响。实验结果表明,随着水解度的增大,牡蛎酶解液的鲜味、酸味和甜味先增加后降低,而咸味和苦味则一直增加;分子量>10 kDa和5~10 kDa肽比例逐渐减少,3~5 kDa肽比例先增加后减少,1~3 kDa和<1 kDa肽比例逐渐增大。<1 kDa和1~3 kDa肽比例最高的是DH62.02%酶解液。6种水解度牡蛎酶解液中各游离氨基酸含量、游离氨基酸总量、必需氨基酸含量随着水解度的增大而升高。鲜味氨基酸、甜味氨基酸和苦味氨基酸含量均随着水解度的增大而增加,芳香族氨基酸含量先增加后降低。随着水解度的增大,6种酶解液中TAV>1的氨基酸数量逐渐增多。6种水解度牡蛎酶解液中谷氨酸TAV值均大于1,且随着水解度的增大TAV值逐渐增大。

Effects of Degree of Hydrolysis on the Properties of Oyster Hydrolysates

Trypsin was used to digest oyster meat restrictively. The effects of hydrolysis degree on the sensory score,distribution of peptide molecular weight and composition of free amino acid in oyster hydrolysates were studied. The results showed that with the increase of hydrolysis degree,the umami,sour and sweet taste of oyster hydrolysates began to increase and then decrease,while the salty and bitter taste increased. The ratio of peptide molecular weight>10 kDa and 5~10 kDa decreased gradually,while 3~5 kDa began to increase and then decrease,and 1~3 kDa and <1 kDa increased gradually. The hydrolysates with the highest ratio of peptide molecular weight <1 kDa and 1~3 kDa was DH62.02%. The contents of free amino acids,total free amino acids and essential amino acids in the six hydrolysis degree oyster hydrolysates increased with the increase of hydrolysis degree. The content of flavor amino acid,sweet amino acid and bitter amino acid increased with the increase of hydrolysis degree,and aromatic amino acid began to increase and then decrease. With the increase of hydrolysis degree,the amount of TAV>1 amino acids in six hydrolysates increased gradually. The TAV values of glutamic acid in the six hydrolysis degree oyster hydrolysates were all greater than 1,and the TAV values gradually increased with the increase of hydrolysis degrees.