酶法联合Plastein反应制备海参肠调味料

为制备风味良好的海参肠调味料产品,该研究以海参肠为原料,采用酶解方法和Plastein反应修饰的方法,获得味道鲜美的调味料。以感官评分为指标,对比中性蛋白酶、风味蛋白酶、碱性蛋白酶、木瓜蛋白酶、胰蛋白酶这5种蛋白酶对海参肠的酶解效果,通过单因素探究料液比、加酶量、酶解温度的最适条件。采用Plastein反应对酶解产物进行脱腥处理,以游离氨基酸减少量和脱腥率为指标,考察Plastein反应过程中酶的种类、底物质量分数、加酶量、时间和温度对脱腥结果产生的影响。经过单因素和响应面实验优化后,获得Plastein反应最佳脱腥工艺。最后对最终产品进行游离氨基酸成分分析。结果表明,风味蛋白酶的最佳酶解工艺为:料液比1∶8(g/mL),加酶量0.5%,温度50℃,时间4 h,此条件下酶解产物鲜味浓郁,但略有腥味。最佳脱腥工艺为中性蛋白酶加酶量3.40%,底物浓度20%,温度57℃,时间100 min,所得调味料味道鲜美,无腥臭味道。游离氨基酸组成分析显示,经过Plastein反应后,必需氨基酸从反应前的45.67%增加到46.88%,6种呈味氨基酸(Gly、Ala、Asp、Thr、Ser和Glu)占总氨基酸含量的35.77%,脱腥后的修饰物有一定的海鲜风味。

Preparation of Sea Cucumber Intestinal Seasoning by Enzymatic Hydrolysis Coupled with Plastein Reaction

In this study,sea cucumber intestine is used as the raw material,and enzymatic hydrolysis method and Plastein reaction modification method are used to obtain a kind of delicious seasoning.Using the sensory score as the indicator,comparing the enzymatic hydrolysis effects of five proteases such as neutral protease,flavourzyme,alkaline protease,papain and trypsin on the sea cucumber intestines,the ratio of material to liquid,enzyme additive amount and enzymatic hydrolysis temperature are investigated by single factor experiment to explore the optimal conditions for enzymatic hydrolysis.The enzymatic hydrolysis product is deodorized by Plastein reaction.The effects of enzyme types,substrate mass fraction,enzyme additive amount,time and temperature during the Plastein reaction on the deodorization results are investigated by using the reduction amount of free amino acid and the deodorization rate as the indicators.After optimization by single factor and response surface experiments,the optimal deodorization process of Plastein reaction is obtained.Finally,the final product is analyzed for free amino acid composition.The results show that the optimal enzymatic hydrolysis process of flavourzyme is as follows: the ratio of material to liquid is 1∶8 (g/mL), the additive amount of enzyme is 0.5%, the temperature is 50 ℃, and the time is 4 h. Under such conditions, the enzymatic hydrolysate is rich in umami, but with slightly fishiness. The optimal deodorization process is that the additive amount of neutral protease is 3.40%, the substrate concentration is 20%, the temperature is 57 ℃, and the time is 100 min. The obtained seasoning is delicious and without fishiness. The analysis of free amino acid composition shows that after the Plastein reaction, the essential amino acids increase from 45.67% to 46.88% before the reaction, and the six taste amino acids (Gly, Ala, Asp, Thr, Ser and Glu) accounts for 35.77% of the total amino acids content. The deodorized decoration has a certain seafood flavor.