Study on Characteristics of Salt-Enhanced Peptides Prepared by Enzymatic Hydrolysis of Larimichthys crocea
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Abstract:
In this work, papain and trypsin were used to hydrolyze protein from Larimichthys crocea, and their hydrolysates were subjected to sensory salty taste evaluation. The taste sensing system-electronic tongue for numerical analysis of taste was also used. The protein recovery, hydrolysis degree and peptide nitrogen recovery were analyzed to investigate the changes of nitrogen forms during enzymatic hydrolysis. Trypsin hydrolysate was found to have the greatest salt-enhanced activity. The maximum of the sensory saltiness value and the electronic tongue salty electric signal value obtained at the enzyme to substrate ratio of 5‰ based protein content, the incubation time of 3 h, the incubation temperature of 55 ℃, the meat to water ratio of 1:1 (the protein content and sodium content of all samples were the same). The salty taste enhanced effect was the strongest, and the protein recovery rate reached 49.7%. Results of antioxidant activities showed that the salt-enhanced peptide prepared with trypsin for 3h had a reducing power of 0.149 mmol TE/mmol and DPPH radical scavenging activity of 0.057 mmol TE/mmol. The salt-enhanced peptide as a bioactive peptide has important nutritional value and biological activity. It can partially replace sodium chloride for the development of high-grade seasonings and as a functional food ingredient.
