鲢鱼蛋白的酶解及产物热反应肉类风味的形成

华南理工大学学报（自然科学版） ›› 2005, Vol. 33 ›› Issue (5): 78-82,86.

鲢鱼蛋白的酶解及产物热反应肉类风味的形成

刘通讯李媛赵谋明

华南理工大学轻工与食品学院，广东广州 510640

收稿日期:2004-01-13 出版日期:2005-05-25 发布日期:2005-05-25
通信作者: 刘通讯(1965-)男，副教授，博士，主要从事食品加T及蛋白质化学研究 E-mail:antoineliu@ 163.corn
作者简介:刘通讯(1965-)男，副教授，博士，主要从事食品加T及蛋白质化学研究
基金资助:
广东省自然科学基金资助项目(031348)

Enzymatic Hydrolysis of Silver Carp(Hypophthalmichthys Molitrix) PrOteins and Thermally Generated Meaty Flavor of the Hydrolysates

Liu Tong-xun Li Yuan Zhao Mou-ming

College of Light Chemistry and Food Science,South China Univ.of Tech.,Guangzhou 510640,Guangdong,China

Received:2004-01-13 Online:2005-05-25 Published:2005-05-25
Contact: Liu Tong—xun(bem in 1965)，male，associate professor,Ph．D.,mainly researches on food processing and protein chemistry． E-mail:antoineliu@ 163.corn
About author:Liu Tong—xun(bem in 1965)，male，associate professor,Ph．D.,mainly researches on food processing and protein chemistry．
Supported by:
Supported by Guan gdong Provincial Natu—ral Science Foundation(031348)

摘要/Abstract

摘要： 研究了鲢鱼蛋白在不同条件下的酶法水解及产物的关拉德反应．结果表明：鲢鱼蛋白可以被内肽酶和端解酶彻底降解成游离氨基酸和小肽；在酶解过程中添加5%(质量分数，下同)的酵母和0．02% 的Nisin可以有效地降低水解产物的苦味，延长水解时间；鲢鱼蛋白水解液与适当的糖、维生素B₁ 、维生素c、胡椒粉、咖喱粉和L-半胱氨酸等通过热反应不但可以合成理想的肉类化合物，而且可以完全去除水解液中的鱼腥味；美拉德反应后游离氨基酸的损失为12．06% ，其中L-半胱氨酸和谷氨酸、天冬氨酸是形成肉类风味的决定性氨基酸．文中还采用气．质联用色谱仪分析鉴定出了19种重要的与肉类风味有关的杂环化合物，其中重要的肉味化舍物——2-呋喃硫醇的质量占总挥发性香味化合物质量的54．74% ．

关键词: 鲢鱼蛋白, 酶法水解, 关拉德反应

Abstract:

This paper studies the enzymatic hydrolysis of silver carp(Hypophthalmichthys molitrix)proteins in various conditions and the Maillard reaction of the hydrolysates.The results show that:(1)silver carp proteins can be completely hydrolyzed by endo·-proteases an d followed by exo·-proteases into free amino ac ids an d small peptides;(2)the addition of 5%yeast(mass fraction,the sanle below)and 0.02% Nisin efectively remove the bitterness of the hydrolysates and prolong the hydrolyzation time;(3)delicious meaty flavor can be thermal-ly generated by the reaction of the hydrolysates with sugar,vitamins B₁ and C,pepper,garlic powder an d LCys,andthefishyflavor completely disappears afterthe reaction;and(4)aftertheMailard reaction,12.6% of the free amino acids is lost,in which L-Cys,Glu and Asp greatly contribute to the meaty flavor ofthe hydro-lysates.Moreover,19 volatile compounds related to the meaty favor were determined by GC-MS,in which sul-furol possesses 54.74%(in mass)of the total volatile compounds.

Key words: silver carp protein, enzymatic hydrolysis, Maillard reaction

刘通讯李媛赵谋明. 鲢鱼蛋白的酶解及产物热反应肉类风味的形成[J]. 华南理工大学学报（自然科学版）, 2005, 33(5): 78-82,86.

Liu Tong-xun Li Yuan Zhao Mou-ming. Enzymatic Hydrolysis of Silver Carp(Hypophthalmichthys Molitrix) PrOteins and Thermally Generated Meaty Flavor of the Hydrolysates[J]. Journal of South China University of Technology (Natural Science Edition), 2005, 33(5): 78-82,86.