不同蛋白酶制备鹅肉呈味肽的对比分析

以鹅肉为原料，采用中性蛋白酶、碱性蛋白酶、风味蛋白酶、木瓜蛋白酶制备呈味肽，对比分析4 种酶解液中的水解度、寡肽含量，采用氨基酸自动分析仪对酶解液游离氨基酸组成进行测定，并利用电子舌和感官评定方法对酶解液的鲜味等味道进行滋味评定。结果表明：45 ℃恒温水浴酶解6.5 h，加酶量1 200 U/g、pH 7.0、固液比1∶3（g/mL）的条件下，木瓜蛋白酶酶解液水解度最大且寡肽质量分数最高，其次是中性蛋白酶，鹅肉蛋白水解度达到29.69%，寡肽质量分数达到0.18%。此外，中性蛋白酶酶解液的风味最好。中性蛋白酶酶解后产生的游离氨基酸类型丰富，谷氨酸和丙氨酸的含量高，最终酶解液整体鲜味浓郁，并伴有酸味。因此，确定酶解鹅肉蛋白的最佳用酶为中性蛋白酶。

Comparative Analysis of Flavor Peptides Prepared by Enzymatic Hydrolysis of Goose Meat with Different Proteases

In order to prepare flavor peptides, we hydrolyzed goose meat separately with neutral protease, alkaline protease, flavorzyme, and papain. We also comparatively analyzed the degree of hydrolysis and oligopeptide content of the four enzymatic hydrolysates. Moreover, we detected the free amino acid compositions by using an automatic amino acid analyzer, and investigated the taste characteristics including umami with an electronic tongue and sensory evaluation as well. The results showed that under the following conditions: solid-to-liquid ratio (g/mL) 1:3, temperature 45 ℃, pH 7, enzyme-to-substrate ratio, 1 200 U/g protein, and incubation time 6.5 h, the highest degree of hydrolysis and oligopeptide content were obtained with papain, followed by neutral protease. The degree of hydrolysis and oligopeptide content of the neutral protease hydrolysate were 29.69% and 0.18%, respectively. In addition, the neutral protease hydrolysate had the best taste and contained a wide variety of amino acids, the most abundant ones being glutamic acid and alanine. This hydrolysate had a strong umami taste, accompanied by sourness. Therefore, we identified neutral protease as the optimum protease to prepare flavor peptides derived from goose meat.