大鲵酶解液脱苦脱腥工艺研究

Study on Debittering and Deodoring of Enzymatic Hydrolysates of Andrias davidianus

摘要: 大鲵具有良好的食用及药用价值，具有极高的研究价值。为促进大鲵蛋白产品的进一步开发，试验采用活性炭吸附法、羟基化多壁碳纳米管吸附法和β-环糊精包埋法对大鲵酶解液进行味道去除，比较三种方法的脱腥脱苦效果，再通过单因素实验法和正交试验法优化脱腥脱苦工艺。试验表明，活性炭吸附法对蛋白质的损耗较羟基化多壁碳纳米管吸附法小，但前者脱苦效果不如后者；β-环糊精包埋法脱苦效果不明显，但其脱腥效果较好。活性炭吸附法和β-环糊精包埋法联合脱苦脱腥效果最佳：先向0.8 g大鲵酶解液的溶液中添加0.5 g β-环糊精，在温度为35℃，pH为7.0的条件下包埋0.75 h，然后添加1.5 g活性炭，在温度为20℃，pH为3.5的条件下吸附3.0 h。该条件下测试电子舌口感度为1.9，蛋白质回收率为87.53%，三甲胺去除率为89.3%。

Abstract: Andrias davidianus has a good edible and medicinal value, with very high research value. In order to promote the further development of Andrias davidianus protein products, in this research, active carbon, hydroxylated multi walled carbon nanotubes and β-cyclodextrin were used to remove the taste of Andrias davidianus peptide, and the three methods were compared for the removal effect of the bitterness and fishy smell. Then, one-factor experiment and orthogonal experiment were per-formed for the investigation of the optimum operation conditions. The results showed that the loss of protein by active carbon adsorption was less than that by hydroxylated multi walled carbon nanotube adsorption, but active carbon was much more efficient for the removal of the bitterness taste than hydroxylated multi walled carbon nanotube. The debittering effect of β-cyclodextrin was not obvious, but its deodorization effect was better. Using active carbon coupling with β-cyclodextrin was much more efficient. The optimal condition was that the reaction occurred first with adding 0.5 g β-cyclodextrin at 35˚C and pH 7.0 for 0.75 hin to 0.8 g hydrolysates of Andrias davidianus, then with 1.5 g active carbon at 20˚C and pH 3.5 for 3.0 h. Under the optimal condition, the hydrolysates bitterness value of electronic tongue was 1.9, and the protein recovery was 87.53%, and the removal rate of trimethylamine was 89.3%.