Keywords

Grass Carp Viscera, Protein, Hydrolysis, Flavor

Abstract

Grass carp viscera was used as raw material, and crude protein extract was prepared by defatting and centrifugation. The protein molecular weight was determined by SDS-PAGE method. Then, the prepared grass carp viscera protein was used as the substrate to conduct comparative studies on papain, alkaline protease, flavorase, pepsin, Hydrolytic properties of trypsin and neutral proteases. The results showed that the molecular masses of grass carp visceral proteins were approximately 32.4, 13.2, and 2.8 kD respectively. The amino acid content in the six enzymatic hydrolysates increased rapidly with the prolongation of time in the first 6 hours, and then stabilized; the ammonia nitrogen content of flavor protease was the highest, the difference between alkaline protease and neutral protease was not significant, and other various proteases The differences between the two are significant. The polypeptide content of trypsin, pepsin, neutral protease, papain, and flavor protease reached the maximum value at 6 hours of enzymatic hydrolysis, and alkaline protease reached the maximum value at 9 hours of enzymatic hydrolysis. Papain peptide content was the highest, while flavor protease content was the lowest. As enzymatic hydrolysis continues, the taste effect of the enzymatic hydrolyzate continues to change. With the release of amino acids and peptides, the taste characteristics of the enzymatic hydrolyzate gradually become more obvious. Taking sensory evaluation as an indicator, the umami taste of flavor proteases The strongest, the six proteases are significantly different from each other

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Original research done by Cong Yanjun,Sang Yuting

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