本研究以扇贝裙边为原料，利用复合蛋白酶对扇贝裙边进行酶解，在确定扇贝裙边最佳酶解温度的基础上，探索了扇贝裙边酶解液在不同酶解时间下的呈味特点，并探讨了不同酶解液中呈味分子的变化规律，探明不同酶解时间下扇贝裙边酶解液的呈味规律。结果表明不同酶解时间制备酶解液的滋味存在显著性差异，其中8 h的扇贝裙边酶解液鲜味强度最高（9.32分），而12 h酶解液的苦味（7.33分）和饱满度（8.33分）最强。主要是因为酶解时间对酶解液鲜味氨基酸和苦味氨基酸的含量及比例存在较大影响，当酶解8 h时，扇贝裙边酶解液中鲜味氨基酸比例最高（46.80%），而苦味氨基酸比例最低（51.67%）；此外，肽分子分布结果显示8 h酶解液中>5000 u的肽段（对呈味贡献小）和<180 u的肽段（苦涩味明显）比例较低，可能是8 h扇贝裙边酶解液取较好的鲜味和饱满度，较低苦味的主要原因。本研究通过研究扇贝呈味组分在酶解过程中的变化规律，为工业上利用扇贝裙边制备高品质呈味基料提供理论基础和指导。

In this study, scallop brim was used as the raw material for enzymolysis by a composite protease. On the basis of the determined optimal temperature for the enzymolysis of scallop brim, the taste characteristics of the scallop brim hydrolysates obtained from enzymolysis for different times were studied, and the changing trends of the taste-active components of different hydrolysates and the taste profiles of the scallop brim hydrolysates with different enzymolysis times were further discussed. The results showed that there were significant differences in the taste of the hydrolysates with different enzymolysis times. Among which, the 8-h scallop brim hydrolysate exhibited the highest umami intensity (9.32), while the 12-h hydrolysate showed the highest bitterness (7.33) and greatest fullness (8.33). These results were mainly due to the strong influence of enzymolysis time on the contents and ratio of umami amino acids and bitter amino acids in the hydrolysates. After the enzymolysis for 8 h, the proportion of umami amino acids was the highest (46.80%) whilst the proportion of bitter amino acids was the lowest (51.67%). In addition, the analysis of molecular weight distribution results revealed that the ratio of the total peptides > 5000 u (which made small contribution to taste) to the peptides < 180 u (which exhibited apparent bitter taste) in the 8-h hydrolysate was relatively low, which may be the main reason for the higher umaminess and fullness and lower bitterness of the 8-h scallop brims hydrolysate. This study provided a theoretical basis and guidance for the industrial use of scallop brim to prepare high-quality taste-active stock materials, through studying the changing trend of the taste-active components of scallop during enzymatic hydrolysis.

广东省科技发展专项资金项目公益研究与能力建设类广东省调味食品生物发酵先进技术企业重点实验室建设项目（2017B030302002）；广东省调味食品先进制造工程技术研究中心（gc001886）