Preparation of polypeptides from Acetes chinensis by membrane separation and evaluation of taste
HUI Tingting1, YANG Zhiyan1, ZHU Baohua1, LI Yan1,2,3, LI Xiaohui1,2,3*
1(College of Food, Shanghai Ocean University, Shanghai 201306, China) 2(Shanghai Aquatic Product and processing and storage Engineering Technology Research Center, Shanghai 201306,China) 3(Laboratory for Risk Assessment of Quality and Safety of Storage and Preservation of Aquatic Products, Ministry of Agriculture, Shanghai 201306,China)
Abstract: In this study, membrane filtration technology was applied to prepare polypeptides from Acetes chinensis hydrolysate under the previous optimal enzymatic hydrolysis conditions. The Acetes chinensis hydrolysate was successively filtered by ceramic membrane, 3 000 Da ultrafiltration membrane and 150 Da nanofiltration membrane. The solid recovery of nanofiltration retentate was (51.06±1.34)%. The lyophilized powder contained total nitrogen content of (13.95±0.05) g/100g, polypeptide content (70.75±0.35) g/100g and free amino acid content (14.64±0.27) g/100g. The taste characteristics of Acetes chinensis hydrolysate and membrane separation components were analyzed by electronic tongue, hydrophobicity index and sensory evaluation. The results showed that the umami taste increased, the sour and salty taste decreased, the hydrophobicity index decreased, and a certain bitter taste existed in the enzymatic hydrolysate after membrane separation. This study can provide theoretical basis and technical support for the polypeptide preparation and flavor improvement of Acetes chinensis hydrolysate, and lay a foundation for the industrial production and development of related polypeptide products from low-valued Acetes chinensis.
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2022, Vol. 48 
