不同蛋白酶对复合骨素酶解液呈味物质的影响

为研究不同蛋白酶对复合骨素（牛骨素和鸡骨素）酶解液呈味物质的影响，选取复合蛋白酶（P）、菠萝蛋白酶（B）和复合风味蛋白酶（F），制备单一和组合酶解液，对酶解液肽分子质量分布、核苷酸含量、游离氨基酸含量等呈味物质指标进行综合评价。结果表明：P＋F组酶解液的水解度最大，酶解液中小分子质量肽（＜200 Da）分布比例最大；P＋F组酶解液的游离氨基酸含量最高，鲜味和甜味氨基酸是复合骨素酶解液的主要呈味成分；P＋F组的5’-核苷酸（5’-肌苷酸、5’-鸟苷酸、5’-腺苷酸）总含量较高。因此，复合蛋白酶和复合风味蛋白酶处理的复合骨素酶解液整体风味最佳。

Effect of Different Proteases on Taste Compounds of Enzymatic Hydrolysates of Mixed Chicken and Bovine Bone Extract

In order to investigate the effect of different proteases on taste compounds of enzymatic hydrolysates of a mixed bovine and chicken bone extract, protamex (P), bromelain (B) and flavourzyme (F) were used singly and in combination for enzymatic hydrolysis. The resulting hydrolysates were evaluated by measuring their peptide molecular mass distribution, nucleotide and free amino acid contents as taste compounds. The results showed that P + F led to the highest degree of hydrolysis of the mixed extract and small peptides (< 200 Da) accounted for the highest proportion of total peptides in the hydrolysate. This hydrolysate contained the highest content of free amino acids with fresh and sweet amino acids being major taste compounds, as well as higher contents of total 5’-nucleotides (5’-inosinemonophosphate, 5’-guanosinemonophosphate and 5’-adeninemonophosphate). Therefore, P + F treatment imparted the best flavor in enzymatic hydrolysates.