晋文慧,陈晖,洪专

• 1:自然资源部第三海洋研究所
• 2:华侨大学化工学院

摘要(Abstract)：

以福建沿海的缢蛏为原料,开发新型天然调味品。通过食品行业常用酶的筛选,确定了中性蛋白酶和诺维信蛋白酶为酶解用酶,通过单因素实验和正交实验优化,确定了二者的最适酶解条件分别为:酶解温度50℃,酶添加量0.2%,酶解pH 7;酶解温度50℃,酶添加量0.2%,酶解pH 6.5。采用离子色谱法对两种酶复合后酶解液中的游离氨基酸组成及含量进行了分析,结果显示:复合酶酶解后游离氨基酸含量均比单酶高,其中1∶1复合比例进行酶解产生游离氨基酸的含量最高。在此条件下,检测出的17种氨基酸中,包含了8种人体必需氨基酸、呈味氨基酸,与酶解前相比,氨基酸总量增加了1.55倍,其中呈味氨基酸增加了1.75倍,表明这一比例的复合酶酶解缢蛏能够产生最佳的风味。

关键词(KeyWords)： 缢蛏;酶解;工艺优化;氨基酸;天然调味品

Abstract:

Keywords:

基金项目(Foundation): 自然资源部第三海洋研究所基本科研业务费(海三科2016041);; 福建省科技计划项目(2017N0014);; 北海市海洋经济创新发展区域示范项目(Bhsfs009)

作者(Author): 晋文慧,陈晖,洪专

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