Changes of bitter substances of collagen peptide in Takifugu obscurus skin before and after debittering
LE Caihong1, TAO Ningping1,2*, XU Xiao3
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) 2(Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation, Shanghai 201306, China) 3(Jiangsu Zhongyang Group Limited by Shared Ltd, Nantong 226600, China)
Abstract: The purpose of this study was to investigate the effects of activated carbon and diatomite on removing bitterness of collagen peptide enzymatic hydrolysate in Takifugu obscurus skin. The microstructure of the inner and outer skin of Takifugu obscurus were observed by scanning electron microscopy (SEM). Based on the previously extraction and debittering process optimized in the laboratory, the collagen peptide enzymatic hydrolysate of Takifugu obscurus skin was produced by composite protease and the activated carbon and diatomite was used to adsorb and remove the bitterness. Finally, the effect of debittering was evaluated using sensory, electronic tongue, amino acids profile and gas chromatography-mass spectrometry (GC-MS) analysis. The results showed that the thorns on the outer skin of the Takifugu obscurus were arranged regularly, while the inner skin was wrinkled and uneven. After debittering of the collagen peptide enzymatic hydrolysate of Takifugu obscurus skin by activated carbon and diatomite, the bitterness sensory score was 3.3, which was lower than the sensory score of 4.8 before debittering (P<0.05). Moreover, the bitterness response value, the contents of hydrophobic amino acids and the relative contents of acetaminophen showed significantly difference than control (P<0.05). In this study, the bitter substances of the collagen peptide enzymatic hydrolysate of Takifugu obscurus skin were absorbed by activated carbon and diatomite, and a certain debittering effect was achieved, which can provide theoretical support for the removal of bitter substances of the polypeptide.
乐彩虹,陶宁萍,徐逍. 暗纹东方鲀鱼皮胶原蛋白肽脱苦前后苦味物质的变化[J]. 食品与发酵工业, 2021, 47(4): 87-95.
LE Caihong,TAO Ningping,XU Xiao. Changes of bitter substances of collagen peptide in Takifugu obscurus skin before and after debittering[J]. Food and Fermentation Industries, 2021, 47(4): 87-95.
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2021, Vol. 47 
