The Study On The Flavour And Debittering Of Porcine Bone Extract Hydrolysate And The Identification Of Microbes

In these study, porcine bone extract was hydrolysised with papain,Flavourzyme,animal protease Alkali protease, and pancreatin, investigate the change of the volatile substances, bitterness,the protein and amino acids before and after hydrolysis. In the study, microbes are isolated and identified from Jiuqu, in order to reduce the bitterness of the papain hydrolysate,and study the change of volatile substances, bitterness,the protein and amino acids before and after debittering. The result shows,Much more species of volatile substances were detected after hydrolysis,according to the quantity of species of volatile substances of different proteinase hydrolyzate, the sequence was papain hydrolyzate>animal protease hydrolyzate>Pancreatin hydrolyzate >flavourzyme hydrolyzate>alkalin protease hydrolyzate.Hydrolyzate,alcohols,aldehydes,ketones, and heterocyclic substances were detected.Analysised by Tricine-SDS-PAGE electictropherogram, during the hydrolysis of porcine ossein,the molecular weight become smaller,the molecular weight of papain hydrolyzate is the smallest of all,33.0 kDa, and the molecular weight of Flavourzyme hydrolyzate is the biggest of all,66.2KDa.There are much more amino acid after hydrolysis, after hydrolysis, the free amino acids in papain hydrolyzate were the most of all hydrolyzate,and the alkaline protease hydrolyzate contain the least free amino acids of all.The papain hydrolyzate was the most bitter of all hydrolyzate,after that, alkaline protease hydrolyzate Pancreatin hydrolyzate were also bitter,but the flavourzyme hydrolyzate and Animal protease hydrolyzate have a good taste of umami.The microbes were isolated from Jiuqu to reduce the bitterness of the papain hydrolysate.According to the sensory evaluation,strain Yl have the best effect on debittering,strain JZ1 also have a good effect on debittering,but it will produce some peculiar smell.According to the FAA,strain JZ1 take the most increment of FAA,it was 0.24g/ml,after that was strain Y1,it take 0.12g/ml.Analysised by Tricine-SDS-PAGE electictropherogram, part of the protein in papain hydrolyzate was decomposed by different microbes,the smallest molecular weight of all is 18.0kDa.Molecular biology identification was used on the microbes to amplify the 16SrDNA of the bacteria and the ITS fragment of the fungi.JZ1, JZ4, JZ5, JZ6, JZ7, JZ8 was identified as Bacillus subtilis, JZ2 was identified as Bacillus licheniformis, JZ3 was identified as Bacillus subtilis, N4 was identified as Rhizopus arrhizus. G2 was identified as Rhizopus oryzae,G1,G3 were identified asRhizopus microsporus var. chinensis, L5, S277 were identified as Saccharomyces cerevisiae,MQ1,MQ2 were identified as Aspergillus oryzae.