鲢鱼蛋白的酶解及产物热反应肉类风味的形成

研究了鲢鱼蛋白在不同条件下的酶法水解及产物的关拉德反应．结果表明：鲢鱼蛋白可以被内肽酶和端解酶彻底降解成游离氨基酸和小肽；在酶解过程中添加5％(质量分数，下同)的酵母和0．02％的Nisin可以有效地降低水解产物的苦味，延长水解时间；鲢鱼蛋白水解液与适当的糖、维生素B1、维生素C、胡椒粉、咖喱粉和L-半胱氨酸等通过热反应不但可以合成理想的肉类化合物，而且可以完全去除水解液中的鱼腥味；美拉德反应后游离氨基酸的损失为12．06％，其中L-半胱氨酸和谷氨酸、天冬氨酸是形成肉类风味的决定性氨基酸．文中还采用气．质联用色谱仪分析鉴定出了19种重要的与肉类风味有关的杂环化合物，其中重要的肉味化合物——2-呋喃硫醇的质量占总挥发性香味化合物质量的54．74％．

Enzymatic Hydrolysis of Silver Carp (Hypophthalmichthys Molitrix) Proteins and Thermally Generated Meaty Flavor of the Hydrolysates

This paper studies the enzymatic hydrolysis of silver carp (Hypophthalmichthys molitrix) proteins in various conditions and the Maillard reaction of the hydrolysates. The results show that: (1) silver carp proteins can be completely hydrolyzed by endo-proteases and followed by exo-proteases into free amino acids and small peptides; (2) the addition of 5% yeast (mass fraction, the same below) and 0.02% Nisin effectively remove the bitterness of the hydrolysates and prolong the hydrolyzation time; (3) delicious meaty flavor can be thermally generated by the reaction of the hydrolysates with sugar, vitamins B 1 and C, pepper, garlic powder and L-Cys, and the fishy flavor completely disappears after the reaction; and (4) after the Maillard reaction, 12.06% of the free amino acids is lost, in which L-Cys, Glu and Asp greatly contribute to the meaty flavor of the hydro- lysates-. Moreover, 19 volatile compounds related to the meaty favor were determined by GC-MS, in which sulfurol possesses 54.74% (in mass) of the total volatile compounds.