食品与发酵工业 >

2022 , Vol. 48 >Issue 20: 51 - 56

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032656

研究报告

膜分离制备中国毛虾多肽及滋味评价

  • 惠婷婷 ,
  • 杨志艳 ,
  • 祝宝华 ,
  • 李燕 ,
  • 李晓晖
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  • 1(上海海洋大学 食品学院,上海,201306)
    2(上海水产品及加工及贮藏工程技术研究中心,上海,201306)
    3(农业部水产品贮藏保鲜质量安全风险评估实验室,上海,201306)
硕士研究生(李晓晖副教授为通信作者,E-mail:xhli@shou.edu.cn)

收稿日期: 2022-06-13

  修回日期: 2022-07-04

  网络出版日期: 2022-11-18

基金资助

国家重点研发计划(2019YFD0902000)

收起

Preparation of polypeptides from Acetes chinensis by membrane separation and evaluation of taste

  • 惠婷婷 ,
  • 杨志艳 ,
  • 祝宝华 ,
  • 李燕 ,
  • 李晓晖
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  • 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)

Received date: 2022-06-13

  Revised date: 2022-07-04

  Online published: 2022-11-18

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摘要

该文在前期酶解工艺优化条件的基础上对中国毛虾酶解液进行膜分离分级制备研究,将毛虾酶解液经过陶瓷膜、3 000 Da超滤膜和150 Da纳滤膜多级过滤,得到毛虾截留液固形物回收率为(51.06±1.34)%,冷冻干燥得到多肽粉中总氮含量为(13.95±0.05) g/100g,多肽含量为(70.75±0.35) g/100g,游离氨基酸含量为(14.64±0.27) g/100g。以电子舌、疏水性指数和感官分析酶解液和膜分离组分的滋味特征,结果表明,酶解液经过膜分离后鲜味增加,酸味和咸味下降,疏水性指数下降,存在一定的苦味。该研究为中国毛虾多肽的制备方法和风味改善提供理论基础和技术支持,为低值毛虾酶法制备活性肽工业化生产和开发相关产品奠定基础。

关键词： 中国毛虾; 酶解; 膜分离; 电子舌; 疏水性

本文引用格式

惠婷婷 , 杨志艳 , 祝宝华 , 李燕 , 李晓晖 . 膜分离制备中国毛虾多肽及滋味评价[J]. 食品与发酵工业, 2022 , 48(20) : 51 -56 . DOI: 10.13995/j.cnki.11-1802/ts.032656

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.

Key words： Acetes chinensis; enzymatic hydrolysis; membrane separation; electronic tongue; hydrophobicity

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