Optimization of Preparation Process of Antarctic Krill Hydrolysate with Delicate Taste by Compound Enzyme Method
In this paper, defatted Antarctic krill powder was used as raw material to prepare hydrolysate with delicate taste by compound enzyme method. By means of sensory evaluation, peptide yield and degree of hydrolysis, the screening of exogenous enzymes and single factor experiments were carried out. In...
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ftdoajarticles:oai:doaj.org/article:0e9bd293728c4136b5d0f5739191c94d 2023-05-15T13:59:13+02:00 Optimization of Preparation Process of Antarctic Krill Hydrolysate with Delicate Taste by Compound Enzyme Method Qingchun ZHANG Xiaowan YU Xingwei XIANG Tiao HAN Tianlun SHAO Xiaoting HE Yefeng LIU Yuting DING Jianhua LIU Yanping CAI 2022-01-01T00:00:00Z https://doi.org/10.13386/j.issn1002-0306.2021040293 https://doaj.org/article/0e9bd293728c4136b5d0f5739191c94d ZH chi The editorial department of Science and Technology of Food Industry http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040293 https://doaj.org/toc/1002-0306 1002-0306 doi:10.13386/j.issn1002-0306.2021040293 https://doaj.org/article/0e9bd293728c4136b5d0f5739191c94d Shipin gongye ke-ji, Vol 43, Iss 2, Pp 195-205 (2022) defatted antarctic krill powder enzymatic hydrolysis umami amino acids process optimization compound enzyme method Food processing and manufacture TP368-456 article 2022 ftdoajarticles https://doi.org/10.13386/j.issn1002-0306.2021040293 2022-12-30T19:39:57Z In this paper, defatted Antarctic krill powder was used as raw material to prepare hydrolysate with delicate taste by compound enzyme method. By means of sensory evaluation, peptide yield and degree of hydrolysis, the screening of exogenous enzymes and single factor experiments were carried out. In order to further optimize the taste of enzymatic hydrolysate, the total amount of amino acids with delicate flavor was used as the index to optimize the enzymatic hydrolysis condition. The results showed that the optimal hydrolysis conditions were as follows: The ratio of trypsin and pepsin 1:100, the total amount of enzyme 2800 U/g, the liquid and material ratio 1:4 g·mL−1, the pH of enzymatic hydrolysis 7.0, the temperature of enzymatic hydrolysis 40 ℃, and the time of enzymatic hydrolysis 3 h. Under these conditions, the content of free amino acids with delicate taste in the hydrolysate was 331.79 mg/100 mL. Except tryptophan, the remaining eight essential amino acids accounted for 63.66% of the total amino acids. Free bitter amino acids accounted for 27.83% of the total amino acids, and free sweet amino acids accounted for 26.22% of the total amino acids. Free glutamic acid and free aspartic acid, which played a key role in the formation of umami taste, accounted for 10.26% of the total free amino acids. This study could provide theoretical basis and technical guidance for the development of Antarctic krill flavoring products. Article in Journal/Newspaper Antarc* Antarctic Antarctic Krill Directory of Open Access Journals: DOAJ Articles Antarctic |
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Directory of Open Access Journals: DOAJ Articles |
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ftdoajarticles |
language |
Chinese |
topic |
defatted antarctic krill powder enzymatic hydrolysis umami amino acids process optimization compound enzyme method Food processing and manufacture TP368-456 |
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defatted antarctic krill powder enzymatic hydrolysis umami amino acids process optimization compound enzyme method Food processing and manufacture TP368-456 Qingchun ZHANG Xiaowan YU Xingwei XIANG Tiao HAN Tianlun SHAO Xiaoting HE Yefeng LIU Yuting DING Jianhua LIU Yanping CAI Optimization of Preparation Process of Antarctic Krill Hydrolysate with Delicate Taste by Compound Enzyme Method |
topic_facet |
defatted antarctic krill powder enzymatic hydrolysis umami amino acids process optimization compound enzyme method Food processing and manufacture TP368-456 |
description |
In this paper, defatted Antarctic krill powder was used as raw material to prepare hydrolysate with delicate taste by compound enzyme method. By means of sensory evaluation, peptide yield and degree of hydrolysis, the screening of exogenous enzymes and single factor experiments were carried out. In order to further optimize the taste of enzymatic hydrolysate, the total amount of amino acids with delicate flavor was used as the index to optimize the enzymatic hydrolysis condition. The results showed that the optimal hydrolysis conditions were as follows: The ratio of trypsin and pepsin 1:100, the total amount of enzyme 2800 U/g, the liquid and material ratio 1:4 g·mL−1, the pH of enzymatic hydrolysis 7.0, the temperature of enzymatic hydrolysis 40 ℃, and the time of enzymatic hydrolysis 3 h. Under these conditions, the content of free amino acids with delicate taste in the hydrolysate was 331.79 mg/100 mL. Except tryptophan, the remaining eight essential amino acids accounted for 63.66% of the total amino acids. Free bitter amino acids accounted for 27.83% of the total amino acids, and free sweet amino acids accounted for 26.22% of the total amino acids. Free glutamic acid and free aspartic acid, which played a key role in the formation of umami taste, accounted for 10.26% of the total free amino acids. This study could provide theoretical basis and technical guidance for the development of Antarctic krill flavoring products. |
format |
Article in Journal/Newspaper |
author |
Qingchun ZHANG Xiaowan YU Xingwei XIANG Tiao HAN Tianlun SHAO Xiaoting HE Yefeng LIU Yuting DING Jianhua LIU Yanping CAI |
author_facet |
Qingchun ZHANG Xiaowan YU Xingwei XIANG Tiao HAN Tianlun SHAO Xiaoting HE Yefeng LIU Yuting DING Jianhua LIU Yanping CAI |
author_sort |
Qingchun ZHANG |
title |
Optimization of Preparation Process of Antarctic Krill Hydrolysate with Delicate Taste by Compound Enzyme Method |
title_short |
Optimization of Preparation Process of Antarctic Krill Hydrolysate with Delicate Taste by Compound Enzyme Method |
title_full |
Optimization of Preparation Process of Antarctic Krill Hydrolysate with Delicate Taste by Compound Enzyme Method |
title_fullStr |
Optimization of Preparation Process of Antarctic Krill Hydrolysate with Delicate Taste by Compound Enzyme Method |
title_full_unstemmed |
Optimization of Preparation Process of Antarctic Krill Hydrolysate with Delicate Taste by Compound Enzyme Method |
title_sort |
optimization of preparation process of antarctic krill hydrolysate with delicate taste by compound enzyme method |
publisher |
The editorial department of Science and Technology of Food Industry |
publishDate |
2022 |
url |
https://doi.org/10.13386/j.issn1002-0306.2021040293 https://doaj.org/article/0e9bd293728c4136b5d0f5739191c94d |
geographic |
Antarctic |
geographic_facet |
Antarctic |
genre |
Antarc* Antarctic Antarctic Krill |
genre_facet |
Antarc* Antarctic Antarctic Krill |
op_source |
Shipin gongye ke-ji, Vol 43, Iss 2, Pp 195-205 (2022) |
op_relation |
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021040293 https://doaj.org/toc/1002-0306 1002-0306 doi:10.13386/j.issn1002-0306.2021040293 https://doaj.org/article/0e9bd293728c4136b5d0f5739191c94d |
op_doi |
https://doi.org/10.13386/j.issn1002-0306.2021040293 |
_version_ |
1766267727147696128 |