风味
水解物
化学
海参
食品科学
酶水解
粒径
酶
水解
色谱法
生物化学
生物
生态学
物理化学
作者
Yung‐chi Cheng,Dan‐li Jin,Wen‐tao Yu,Bo-yang Tan,Jing‐jing Fu,Yuewen Chen
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-04-09
卷期号:449: 139302-139302
被引量:1
标识
DOI:10.1016/j.foodchem.2024.139302
摘要
In this study, the effects of the thermal ultrasonic enzyme inactivation process on flavor enhancement in sea cucumber hydrolysates (SCHs) and its impact on the inactivation of neutral proteases (NPs) were investigated. The body wall of the sea cucumber was enzymatically hydrolyzed with NPs. On the one hand, the structure of NPs subjected to different enzyme inactivation methods was analyzed using ζ-potential, particle size, and Fourier transform infrared (FT-IR) spectroscopy. On the other hand, the microstructure and flavor changes of SCHs were examined through scanning electron microscopy, E-nose, and gas chromatography-ion mobility spectrometry (GC-IMS). The results indicated that thermal ultrasound treatment at 60 °C could greatly affect the structure of NPs, thereby achieving enzyme inactivation. Furthermore, this treatment generated more pleasant flavor compounds, such as pentanal and (E)-2-nonenal. Hence, thermal ultrasound treatment could serve as an alternative process to traditional heat inactivation of enzymes for improving the flavor of SCHs.
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