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投稿时间：2023-03-02
投稿时间：2023-03-02
中文摘要: 以中华绒螯蟹为研究对象，以水解度和感官评价为评价指标，采用木瓜蛋白酶、胰蛋白酶、复合风味酶、中性蛋白酶、碱性蛋白酶、胃蛋白酶对蟹肉进行酶解，利用氨基酸分析仪和高效液相色谱技术对酶解物中呈味物质进行分析，经分离纯化后采用高效液相色谱串联质谱技术鉴定酶解物中鲜味肽的氨基酸序列。结果表明，中华绒螯蟹蟹肉经胰蛋白酶酶解后，鲜味浓郁、感官评价最佳，其水解度为（51.99±1.85）%，其中鲜味肽、谷氨酸、5'-单磷酸肌苷（5'-inosine monophosphate，5'-IMP） 和琥珀酸是主要鲜味物质，经质谱鉴定及鲜味预测筛选，得到14 条分子量为795.42～981.55 Da 的具有潜在鲜味特性的肽。
Abstract:The Chinese mitten crab was selected as the research object，and water solubility and sensory evaluation were used as evaluation indicators.Papain，trypsin，composite flavor enzyme，neutral protease，alkaline protease，and pepsin were used to hydrolyze the crab meat.The flavor substances in the hydrolysates were analyzed using an amino acid analyzer and high-performance liquid chromatography technology，and the amino acid sequence of umami peptides in the hydrolysates was identified using high -performance liquid chromatography -tandem mass spectrometry after isolation and purification.The results showed that after hydrolysis with trypsin，the crab meat had a strong umami taste and the best sensory evaluation，with a hydrolysis degree of（51.99±1.85）%.Umami peptides，glutamic acid，5'-inosine monophosphate（5'-IMP），and succinic acid were the main umami substances.After mass spectrometry identification and umami prediction screening，14 peptides with molecular weights ranging from 795.42 -981.55 Da and potential umami characteristics were obtained.
文章编号：202321002 中图分类号： 文献标志码：
基金项目:天津市教委科研计划项目（2019KJ206）
| Author Name | Affiliation |
| WEN Zehua，YANG Can，HUANG Yurong，YU Jiale，SU Qi，LI Xiao，JIN Yan*，ZHANG Min | College of Food Science and Engineering，Tianjin University of Science & Technology，Tianjin 300457，China |
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