近江牡蛎肉轻度与深度酶解产物中氨基酸对比分析

以牡蛎为原料,采用胰蛋白酶和风味蛋白酶组成复合酶水解近江牡蛎肉,通过控制水解程度制得近江牡蛎轻度酶解产物和深度酶解产物,探究2种酶解产物中总氨基酸、游离氨基酸和呈味特性的差异。结果表明:牡蛎深度酶解产物中各氨基酸含量、氨基酸总量和必需氨基酸含量均高于轻度酶解产物。牡蛎轻度酶解产物和深度酶解产物中游离氨基酸含量最高的分别是精氨酸(1.387 mg/g)和谷氨酸(2.054 mg/g)。牡蛎深度酶解产物中游离氨基酸总量高于轻度酶解产物,其游离氨基酸总量分别为15.856 mg/g和13.782 mg/g。牡蛎深度酶解产物中鲜味氨基酸、甜味氨基酸、苦味氨基酸和芳香族氨基酸含量均高于轻度酶解产物。牡蛎轻度酶解产物和深度酶解产物中,TAV最大的是谷氨酸,其次是精氨酸。

Comparative Analysis of Amino Acids in Light and Deep Hydrolysates of Ostrea Rivularis Gould Meat

Ostrea rivularis Gould meat was hydrolyzed by a complex enzyme composed of trypsin and flavor protease.The slight and deep enzymatic hydrolysates were prepared by controlling the degree of hydrolysis.The differences of total amino acids,free amino acids and flavor characteristics between the two enzymatic hydrolysates were explored.The results showed that the contents of single amino acids,total amino acids and essential amino acids in oyster deep enzymatic hydrolysates were higher than those of slight enzymatic hydrolysates.Arginine (1.387 mg/g) and glutamic acid (2.054 mg/g) were the highest in slight and deep enzymatic hydrolysates of oyster,respectively.The total amount of free amino acids in oyster deep enzymatic hydrolysis products was higher than that in mild enzymatic hydrolysis products.The total amount of free amino acids was 15.856 mg/g and 13.782 mg/g,respectively.The contents of umami amino acid,sweet amino acid,bitter amino acid and aromatic amino acid in oyster deep enzymatic hydrolysate were higher than those in slight enzymatic hydrolysate.Among the slight and deep enzymatic hydrolysates of oyster,glutamic acid was the largest TAV,followed by arginine.