Changes in flavor compounds of Aloididae aloidi during enzymatic hydrolysis

Xuting Bai,Jianrong Li,Honglei Zhao,Xuepeng Li,Wenhui Zhu,Tao Li,Yongxia Xu,Ying Bu

doi:10.1051/e3sconf/202123302040

Abstract

Protamex was selected to prepare the hydrolysate. E-tongue, free amino acid combined with soluble peptide analysis were used to detect the flavor changes of Aloididae aloidi during enzymolysis. Degree of proteolysis increased with the prolongation of enzymolysis time, and reached the maximum value at 8 hours. The content of soluble peptide of hydrolysate increased firstly and then decreased in the later process. The E-tongue could effectively distinguish the taste difference of hydrolysates at different enzymolysis time, and the hydrolysate presented strong bitterness and astringency during the whole enzymolysis. The total amount of free amino acids in the hydrolysate increased gradually, and some sweet, umami and bitter amino acids increased in varying degrees during the process of enzymolysis.

Highlights

The blue clam (Aloididae aloidi), a small low-value shellfish, is abundant in the coastal areas of China
This paper selected complex protease enzyme hydrolysis of blue clam protein, using electronic tongue, trichloroacetic acid (TCA)-soluble peptide and free amino acids and other indicators to analyze the changes of flavor substances of blue clam during enzymatic hydrolysis
Compound protease is a high-efficiency hydrolase, which is widely used in the preparation of aquatic products and animal protein hydrolysates [4]

Summary

Introduction

The blue clam (Aloididae aloidi), a small low-value shellfish, is abundant in the coastal areas of China. Taste amino acids account for more than 50% of the total amino acids in blue clam protein, among which alanine and glycine are higher, which are the high-quality raw materials for seafood flavoring. Biological enzymolysis technology is a common method to produce natural and safe seasoning base materials It can fully hydrolyze the raw protein, and has many advantages such as mild reaction conditions, low energy consumption, less pollution, directional and controllable reaction process. It is an important mean of high-value utilization of valuable fish and shrimp. This paper selected complex protease enzyme hydrolysis of blue clam protein, using electronic tongue, TCA-soluble peptide and free amino acids and other indicators to analyze the changes of flavor substances of blue clam during enzymatic hydrolysis

Methods

Results

Conclusion