Journal of South China University of Technology (Natural Science Edition) ›› 2005, Vol. 33 ›› Issue (5): 78-82,86.

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

Liu Tong-xun  Li Yuan  Zhao Mou-ming   

  1. 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)

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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