超高压对蓝蛤酶解液风味及其蛋白质结构的影响

以蓝蛤为原料,研究了经超高压处理后蓝蛤酶解液中游离氨基酸、核苷酸和有机酸等含量的变化,同时分析了挥发性风味物质、蛋白质结构和外源添加酶活性的变化。结果表明:超高压处理对风味蛋白酶和复合风味蛋白酶有激活作用,且对风味蛋白酶激活作用更强;超高压处理蓝蛤酶解液中游离氨基酸、琥珀酸及味精当量高于常压处理的酶解液;超高压处理酶解液鲜味及整体滋味更好,主要挥发性物质种类和含量增加,不良风味物质种类和含量减少,改变了其挥发性物质的组成,从而达到增香的作用。超高压能破坏蛋白质结构,促进了呈味氨基酸的释放,改善了酶解液的风味,提高了蛋白质利用率。超高压处理是通过提高蛋白酶活性特别是风味蛋白酶活性,破坏蛋白质结构,从而增加了蛋白质水解度,促进了呈味氨基酸、核苷酸、有机酸等的释放,改善了酶解液的风味。

Effects of Ultra-High Pressure on Flavor and Protein Structure of Enzymatic Hydrolysates of Aloididae aloidi

Aloididae aloidi was used as raw materials to study the contents of free amino acids, nucleotides and organic acids, and the changes of volatile flavor substances, protein structure and the exogenous enzyme activity of Aloididae aloidi hydrolysates with ultra-high pressure treatment. The results showed that the ultra-high pressure treatment could activate both the flavor protease and compound flavor protease, and the former was activated more strongly. Compared with the normal pressure treatment, ultra-high pressure treatment led to higher contents of free amino acids, succinic acid and monosodium glutamate equivalents in Aloididae aloidi hydrolysates. In addition, ultra-high pressure treatment gave enzymatic hydrolysates better umami and overall flavor, more main volatile substances, and less unpleasant flavor substances, which changed the composition of volatile substances to achieve flavor-enhanced effect. Ultra-high pressure destroyed the protein structure, which could promote the release of flavor amino acids, improve the flavor of the enzymatic hydrolysates, and increase the protein utilization rate. Ultra-high pressure treatment could improve the proteolytic degree and promote the release of flavor amino acid, nucleotides and organic acids by improving the protease activity, especially flavor protease activity, and destroying the protein structure.