| 酸法和酶法水解海蚬蛋白的呈味作用研究 |
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| 引用本文： | 崔春,赵谋明,曾晓房,任娇艳.酸法和酶法水解海蚬蛋白的呈味作用研究[J].中国调味品,2007(10):34-36,43. |
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| 作者姓名： | 崔春 赵谋明 曾晓房 任娇艳 |
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| 作者单位： | 华南理工大学,轻工与食品学院,广州,510641 |
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| 基金项目： | 引进国际先进农业科技计划(948计划) |
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| 摘 要： | 分别利用酸法和酶法水解海蚬蛋白制备出富肽和富氨基酸调味液，并通过成分分析和感官品评探讨肽的呈味作用。研究结果表明，海蚬酸法水解液的水解度为79．64％；酶法水解液的水解度为52．11％。酶法水解液的鲜甜味明显高于酸水解液，亲水性肽在海蚬酶法水解液的呈味中起到重要的作用。
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| 关 键 词： | 海蚬 酶法水解 酸法水解 呈味肽 |
| 文章编号： | 1000-9973（2007）10-0034-03 |
| 修稿时间： | 2007-05-20 |
Sensory and chemical studies of hydrolyzed Corbiculida protein produced by various processes |
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| CUI Chun,ZHAO Mou-ming,ZENG Xiao-fang,REN Jiao-yan.Sensory and chemical studies of hydrolyzed Corbiculida protein produced by various processes[J].China Condiment,2007(10):34-36,43. |
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| Authors: | CUI Chun ZHAO Mou-ming ZENG Xiao-fang REN Jiao-yan |
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| Affiliation: | College of Light Industry and Food Science, South China University of Technology, Guangzhou 510641,China |
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| Abstract: | Sensory and chemical analysis of hydrolyzed Corbiculida protein produced by enzymatic and acidic hydrolysis were studied. Results showed hydrolyzed Corbiculida protein produced by acid was rich in free amino acid, with amino acids make up 79.11% of total protein, while enzymatic hydrolysates were rich in peptide, with peptides make up 47. 89% of total protein. The Umami and sweet taste of enzymatic hydrolysates were more strong than acidic hydrolysate, due to the hydrophilic peptides. |
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| Keywords: | Corbiculida enzymatic hydrolysis acidic hydrolysis peptides |
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