| 姜晓东,王 颖,赵旭东,刘天红,李 晓,李红艳,张帅中.卤虫鲜味酶解液制备工艺优化及其呈味特性分析[J].保鲜与加工,2026,26(3):76~85 |
| 卤虫鲜味酶解液制备工艺优化及其呈味特性分析 |
| Optimization of Preparation Process for Artemia Umami Enzymatic Hydrolysate and Analysis of Its Flavor Characteristics |
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| DOI： |
| 中文关键词: 卤虫 酶解液 工艺 滋味物质 鲜味 调味料 |
| 英文关键词:Artemia enzymatic hydrolysate process taste compounds umami condiment |
| 基金项目:国家重点研发计划项目（2024YFD2401604）；山东省海洋科学研究院科研补助经费课题（2024SDMSRI20240404）；山东省虾蟹产业 技术体系建设任务项目（SDAIT-13?01） |
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| 中文摘要: |
| 为挖掘卤虫作为鲜味调味料的开发潜力，以卤虫为原料，以水解度和感官评分为指标，采用单因素 试验筛选蛋白酶种类，响应面试验优化酶解工艺条件，制备卤虫鲜味酶解液，并对其进行呈味特性解析。结 果表明：中性蛋白酶可作为制备卤虫酶解液的最适用酶；最佳酶解条件为加酶量815 U/g，酶解时间4.20 h， 温度50 ℃，pH 7.20，在此条件下酶解液的水解度和感官评分分别为13.80%和9.30分。所得卤虫鲜味酶解 液中水分含量为96.40 g/100 g，粗蛋白含量为2.38 g/100 g；游离氨基酸含量为1 050 mg/100 g，其中必需氨基 酸占51.43%，鲜味氨基酸占17.14%，氨基酸含量与滋味活度值最高为谷氨酸；无机离子中Na+ 和Cl - 滋味活 度值较高；酶解液中肽含量为1.23 g/100 g，占粗蛋白含量的51.68%；电子舌检测结果表明，卤虫鲜味酶解液 具有明显的鲜味特征。经酶解法工艺制备的卤虫酶解液鲜味明显，在鲜味调味料方面开发潜力广阔。 |
| 英文摘要: |
| To explore the development potential of Artemia as an umami seasoning, using Artemia as raw material, with degree of hydrolysis and sensory score as indicators, protease types were screened through single-factor experiments, and enzymatic hydrolysis conditions were optimized via response surface methodology to prepare Artemia umami enzy? matic hydrolysate, and its taste characteristics were analyzed. Results demonstrated neutral protease could be used as the optimal enzyme for preparing Artemia umami enzymatic hydrolysate, and the optimal enzymatic parameters condi? tions were as follows: enzyme dosage 815 U/g, enzymatic hydrolysis time 4.20 h, temperature 50 ℃, and pH 7.20, and the degree of hydrolysis and sensory score of the optimized enzymatic hydrolysate were 13.80% and 9.30, respectively. The hydrolysate contained 96.40 g/100 g moisture, 2.38 g/100 g crude protein, and 1 050 mg/100 g free amino acids, among which essential amino acids accounted for 51.43%, umami amino acids 17.14%. Glutamic acid exhibited the highest amino acid content and taste activity value (TAV). Na? and Cl? showed high TAVs among inorganic ions. Pep? tide content in the enzymatic hydrolysate reached 1.23 g/100 g, accounting for 51.68% of crude protein. The electronic tongue analysis confirmed Artemia umami enzymatic hydrolysate had obvious umami attributes. Therefore, the enzy?matically-prepared Artemia umami hydrolysate possesses significant umami characteristics and substantial potential in development of umami seasoning. |
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