| 牡蛎复合酶解液的制备及其风味成分的测定 |
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| 引用本文： | 邓嫣容.牡蛎复合酶解液的制备及其风味成分的测定[J].现代食品科技,2011,27(8):968-971,1014. |
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| 作者姓名： | 邓嫣容 |
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| 作者单位： | 佛山市海天调味食品股份有限公司,广东佛山,528000 |
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| 摘 要： | 以酶解液的风味作为主要考察因素,对各种蛋白酶对牡蛎酶解的效果进行比较,确定了最佳的酶解时间为18h,最佳组合方式为0.1%木瓜蛋白酶+0.1%碱性蛋白酶+0.15%风味蛋白酶+0.15%菠萝蛋白酶.在此基础上利用复合酶水解制备牡蛎酶解液,并测定了酶解液的游离氨基酸组成,呈鲜味和甜味的氨基酸,总量达到61.19 mg/m...
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| 关 键 词： | 牡蛎 蛋白酶 酶解 感官分析 香气成分 |
Preparation of Oyster Enzymatic Hydrolysate and Determination of its Flavors |
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| DEND Yan-rong.Preparation of Oyster Enzymatic Hydrolysate and Determination of its Flavors[J].Modern Food Science & Technology,2011,27(8):968-971,1014. |
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| Authors: | DEND Yan-rong |
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| Affiliation: | DEND Yan-rong(Foshan Haitian Flavouring & Food Co.,Ltd,Foshan 528000,China) |
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| Abstract: | The flavor of oyster enzymatic hydrolysis was study and effects of oyster hydrolysate proteolysised by different proteases were compared in this paper.Optimization experiments showed that the best reaction time and dosages of papain,protease,flavor protease and bromelin were 18h,0.1%,0.1%,0.15% and 0.15%,respectively.Analysis of the hydrolysate under theoptimized hydrolysis conditions showed that the concentration of umami and sweet taste-acid amino reached 61.19mg/ml which was 2.22 times higher than bitter taste-acid amino.In addition,20 kinds of aroma components in oyster enzymatic hydrolysis were identified by gas chromatography-mass spectrometry,including 8 kinds of acids accounts,2 kinds of alcohols,1 kind of aldehydes,3 kinds of esters,1 kind of Phenols,4 kinds of Pyrazines and 1 kinds of furan.These components formed the particular aroma of oyster enzymatic hydrolysis. |
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| Keywords: | oyster protease hydrolysate sensory analysis aroma components |
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