食品与发酵工业 >

2021 , Vol. 47 >Issue 4: 87 - 95

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025300

研究报告

暗纹东方鲀鱼皮胶原蛋白肽脱苦前后苦味物质的变化

  • 乐彩虹 ,
  • 陶宁萍 ,
  • 徐逍
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海水产品加工及贮藏工程技术研究中心,上海,201306)
    3(江苏中洋生态鱼类股份有限公司,江苏 南通, 226600)
硕士研究生(陶宁萍为通讯作者,E-mail:nptao@shou.edu.cn)

收稿日期: 2020-08-07

  修回日期: 2020-09-14

  网络出版日期: 2021-03-16

基金资助

校企合作项目(D-8006-20-0020)

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Changes of bitter substances of collagen peptide in Takifugu obscurus skin before and after debittering

  • LE Caihong ,
  • TAO Ningping ,
  • XU Xiao
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  • 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)

Received date: 2020-08-07

  Revised date: 2020-09-14

  Online published: 2021-03-16

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摘要

采用扫描电子显微镜(scanning electron microscopy,SEM)观察暗纹东方鲀鱼皮内外2层皮肤微观结构,基于实验室前期优化的提取和脱苦工艺,用复合蛋白酶提取暗纹东方鲀鱼皮胶原蛋白肽,活性炭和硅藻土对其酶解液进行吸附脱苦,最后以感官、电子舌、氨基酸组成和气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)分析评价脱苦效果。结果表明,暗纹东方鲀鱼皮外层皮肤的刺排列规则,内层皮肤则有褶皱,不平整;胶原蛋白肽酶解液经活性炭和硅藻土脱苦后苦味感官评分为3.3,低于脱苦前评分4.8(P<0.05);经电子舌分析脱苦后苦味响应值为5.2,低于脱苦前响应值6.8(P<0.05);脱苦后疏水性氨基酸含量为29.75%,低于脱苦前含量33.63%(P<0.05);脱苦后呈苦味的物质对乙酰氨基酚相对含量为4.36%,低于脱苦前相对含量26.58%(P<0.05)。该研究用活性炭和硅藻土对暗纹东方鲀鱼皮胶原蛋白肽酶解液苦味物质进行吸附后取得了一定的脱苦效果,为多肽苦味物质的脱除提供一定的理论支撑。

关键词： 暗纹东方鲀鱼皮; 胶原蛋白肽; 苦味; 电子舌; 氨基酸; 气相色谱-质谱

本文引用格式

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 . DOI: 10.13995/j.cnki.11-1802/ts.025300

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.

Key words： Takifugu obscurus skin; collagen peptide; bitterness; electronic tongue; amino acid; gas chromatography-mass spectrometry (GC-MS)

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