沙蚕不同蛋白酶酶解产物滋味特征及聚类分析研究

摘要：目的 研究沙蚕不同酶解产物中氨基酸和呈味核苷酸的含量、组成和呈味效果差异。方法 以酱油粉为对照，采用味道强度值、味精当量、主成分分析法、聚类分析法进行分析和综合评价。结果 沙蚕不同蛋白酶解产物中游离氨基酸含量在90.84±1.12~151.25±0.95 mg/g之间；风味蛋白酶酶解产物的游离氨基酸和呈味氨基酸含量最高；胰蛋白酶组的味精当量值远高于酱油粉组；各组氨基酸对滋味有较大贡献，风味、胰蛋白酶组中谷氨酸的味道强度值值与酱油粉组中该值接近，分别为37.13和35.40 mg/g。提取了4个主成分，累计方差贡献率达95.372%，较好地反应了酶解产物中游离氨基酸的综合信息，风味蛋白酶组综合得分最高，基于电子舌的滋味轮廓也支撑了这一结论。采用聚类分析将实验组分为4类，较直观地反映了不同酶解产物间的差异。结论 风味蛋白酶和胰蛋白酶酶解沙蚕的产物游离氨基酸品质较好，且鲜味氨基酸含量和呈味核苷酸含量较高，可开发呈味基料。

Study on taste characteristics and cluster analysis of enzymatic hydrolysates of Perinereies aibuhitensis with different proteases

Objective To study the content, composition and taste effect of amino acids and taste nucleotides in different enzymatic hydrolysates of Perinereies aibuhitensis. Methods Taking soy sauce powder as reference, the taste intensity value, monosodium glutamate equivalent, principal component analysis and clustering analysis were adopted for analysis and comprehensive evaluation. Results The total free amino acids content in the hydrolysates of different proteases of Perinereies aibuhitensis were (90.84±1.12)-(151.25±0.95) mg/g; the content of free amino acids and flavor-forming amino acids in the hydrolysate of flavor protease were the highest, the monosodium glutamate equivalent value in trypsin group was much higher than that in soy sauce powder group; amino acids in each group contributed significantly to the taste, and the taste strength values of glutamic acid in the flavor and trypsin groups were close to those in the soy sauce powder group, 37.13 and 35.40 mg/g, respectively. Four principal components were extracted, and the cumulative variance contribution rate was 92.537%, which reflected the comprehensive information of free amino acids in the enzymolysis products well, and the comprehensive score of the flavor protease group was the highest, which was also supported by the taste profile based on electronic tongue. Cluster analysis was used to divide the experimental groups into four categories, which directly reflected the differences among different enzymatic hydrolysates. Conclusion The free amino acid quality of the products hydrolyzed by flavourzyme and trypsin is better, and the content of delicious amino acid and taste nucleotide is higher, which can be used to develop taste base material.