以淘汰蛋鸡为研究对象,利用木瓜蛋白酶制备咸味增强肽,通过单因素实验和正交实验优化最佳制备工艺条件。采用量值估计法评定鸡肉蛋白酶解产物的咸味增强作用,利用电子舌分析样品间滋味差异。正交实验极差分析结果表明,制备咸味增强肽的最佳酶解条件为:酶解时间4 h,酶解温度50 ℃,加酶量为鸡肉质量的0.2%,肉水比1:2(w/w);方差分析结果表明,酶解时间、加酶量、肉水比以及时间和加酶量的交互作用对水解度有显著影响(P<0.05);酶解时间对酶解产物的咸味增强作用有显著影响(P<0.05)。电子舌输出信号值主成分分析结果表明,27组样品间的咸味存在差异,其主要影响因素为酶解时间。研究表明,淘汰蛋鸡蛋白酶解物能够将50 mmol/L NaCl溶液的咸味强度提升26.2%,可用于开发兼具调味和营养功能的调味品。
The purpose of this study is to optimize rejected hen protein hydrolysis using papain for salt-enhanced peptides preparation. The enzymatic hydrolysis was optimized using single-factor experiments and orthogonal test methods. The magnitude estimation method was employed to evaluate the saltiness enhancement of chicken protein hydrolysates. In addition, the electronic tongue was used to investigate the flavor difference in chicken protein hydrolysates. The results of the range analysis showed that the optimal enzymatic hydrolysis was achieved when enzymatic hydrolysis time reached 4 h, incubation temperature at 50 ℃, enzyme to substrate ratio to be 0.2% (w/w), and meat-water ratio of 1:2. The results of variance analysis showed that the effect of hydrolysis time, enzyme concentration, the ratio of meat to water, and the interaction between time and enzyme concentration on the degree of hydrolysis were significant (P<0.05). The hydrolysis time had a significant effect (P<0.05) on taste enhancement. The output data from principal component analysis of taste sensor showed flavor difference existed among the 27 samples, and was mainly related to the enzymatic hydrolysis time. This study showed that the rejected hen protein hydrolysates was able to enhance salty taste of a 50 mmol/L NaCl solution by 26.2%. This optimized process can be used to develop nutritious flavor-enhancing condiments.
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