不同蛋白酶对蓝蛤酶解液风味特性的影响

为得到风味良好的蓝蛤酶解液,选用复合蛋白酶、木瓜蛋白酶、菠萝蛋白酶、碱性蛋白酶和中性蛋白酶进行单酶酶解,采用固相微萃取-气相色谱-质谱联用、电子鼻、电子舌及氨基酸自动分析仪等对不同酶解液的风味特征进行综合评价,利用滋味活性值评价滋味物质的呈味作用和强度.结果表明,复合蛋白酶酶解液的水解度较高,达到28.02％;不同酶解...

Effects of Different Proteases on the Flavor Characteristics of Aloididae aloidi Muscle Hydrolysates

In order to obtain well-flavored blue clam hydrolysates,single-enzyme hydrolysis was carried out using protamex,papain,bromelain,alkaline protease and neutral protease.The flavor characteristics of the resulting hydrolysates were comprehensively evaluated by solid phase microextraction combined with gas chromatography-mass spectrometry(SPMEGC-MS),electronic nose(EN),electronic tongue(ET)and automatic amino acid analyzer.The taste activity value(TAV)was used to assess the contribution of the taste-active compounds to the main tastes.The results showed that the highest hydrolysis degree of of 28.02%was observed for the protamex hydrolysate.The flavor profiles of the five hydrolysates were significantly different from one another.EN and ET could clearly distinguish the odor and taste patterns of these hydrolysates.Umami and sweetness were the main taste characteristics for all blue clam hydrolysates.The total amount of free amino acids and the total amount of umami and sweet amino acids were the highest in the protamex hydrolysate and alkaline protease hydrolysate,respectively.A total of 50 volatile components were identified,among which,aldehydes and alcohols were the most abundant.The relative contents of the aldehydes responsible for the fishy odor were the highest in the alkaline protease hydrolysate,and the lowest in the protamex and neutral protease hydrolysates.The flavor compounds 2-ethyl-furan and 2-pentyl-furan were the most abundant in the protamex hydrolysate,which exhibited the best flavor.