[1]黄百祺,杨昭,王如意,等.4种龟肉酶解液的氨基酸对比分析[J].中国调味品,2021,46(1):67-70.
 Comparison of Amino Acids in Enzymatic Hydrolysate of Four Kinds of Emydidae Meat[J].CHINA CONDIMENT,2021,46(1):67-70.
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4种龟肉酶解液的氨基酸对比分析()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
67-70
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Comparison of Amino Acids in Enzymatic Hydrolysate of Four Kinds of Emydidae Meat
作者:
黄百祺杨昭王如意黄创成吴巨贤邹琴
文献标志码:
A
摘要:
以黄喉拟水龟(石龟)、中华草龟(草龟)、中华花龟(花龟)和鳄龟肉为原料,采用复合蛋白酶制备4种龟肉酶解液,对比分析不同龟肉酶解液在总氨基酸、游离氨基酸和呈味特性上的差异。结果表明:4种龟肉酶解液的总氨基酸和游离氨基酸中均含有16种氨基酸,总含量最高的分别是草龟肉酶解液和花龟肉酶解液,分别为23.577、11.058 mg/g ,总氨基酸中含量最高的氨基酸均为谷氨酸,最低均为蛋氨酸,游离氨基酸中含量最高的氨基酸均为赖氨酸。4种龟肉酶解液游离氨基酸的EAA/TFAA在58.06%~61.06%之间,EAA/NEAA在138.43%~156.91%之间,明显大于其总氨基酸中的对应值。4种龟肉酶解液的呈味氨基酸总量最高为花龟肉酶解液,不同龟肉酶解液中各类型呈味氨基酸组成比例相似,均有6种氨基酸TAV>1且种类相同,分别为谷氨酸、赖氨酸、组氨酸、缬氨酸、精氨酸和苯丙氨酸,其中苦味和鲜味氨酸对4种龟肉酶解液的风味贡献较大。
Abstract:
Meat of Mauremys mutica, Chinemys reevesii, Ocadia sinensis, Chelydra serpentina was used as raw material, which was hydrolyzed by a complex enzyme composed of trypsin and flavor protease to attain their hydrolysate, respectively. The differences of total amino acids, free amino acids and taste characteristics in the four kinds of enzymatic hydrolysate were investigated. The results showed that 16 amino acids were detected in the total amino acids and free amino acids of the four kinds of enzymatic hydrolysates. The highest content of total amino acid and free amino acid was the hydrolysate of C. reevesii and the hydrolysate of O. sinensis, respectively, which were 23.577, 11.058 mg/g. In anyone of the four kinds of enzymatic hydrolysate, the highest content of amino acid in total amino acid was glutamic acid, and the lowest was methionine; the highest content of free amino acids was lysine. The EAA/TFAA of free amino acids in the four kinds of enzymatic hydrolysate ranged from 58.06% to 61.06%, and the EAA/NEAA ranged from 138.43% to 156.91%, which were significantly larger than the corresponding values in total amino acids. The highest total amount of flavored amino acids was the hydrolysate of O. sinensis. The flavor amino acid composition in the four kinds of enzymatic hydrolysates was similar and there were the same six amino acids with TAV>1 , among which umami and bitter acid contributed more flavor to the enzymatic hydrolysate
更新日期/Last Update: 2021-01-22