Study On The Preparation Of Belt Fish Polypeptide And The Effect Of Maillard Reaction On Its Activity

As one of the four major economic fish in China,belt fish is widely distributed in the Yellow Sea,East China Sea,Bohai Sea,and South China Sea.Its meat is delicious,smooth in taste,and rich in nutrients,making it a popular food variety.This paper takes belt fish as the research object,and studies the preparation of belt fish polypeptide and its Maillard reaction product,the properties and structural characterization of the reaction product,and the preparation process of belt fish polypeptide flavoring liquid.The main research results are as follows:(1)Using belt fish as the research object,alkaline protease hydrolysis was used to prepare belt fish peptides(BFP).With belt fish polypeptide as raw material,xylose(Xyl)as sugar source,1,1-diphenyl-2-picryl-hydrazyl hydrazine(DPPH)free radical scavenging rate and the absorbance value of the product at 294 and 420 nm as indicators,the process of preparing belt fish polypeptide Maillard reaction products(BFP MRPs)was optimized by single factor method;Based on the results of the single factor experiment,with the reaction time,reaction temperature,and the mass ratio of xylose to belt fish polypeptide as independent variables,and the free radical scavenging rate of DPPH as the response value,the design expert 10.0.3 software was used to carry out the central combination experiment design,optimize the optimal process for preparing the Maillard reaction product of belt fish polypeptide,and establish a regression simulation equation,The optimal reaction conditions for the reaction products were determined.The results showed that the DPPH radical scavenging rate was(98.83 ± 1.28)% when Maillard reaction was carried out under the conditions of reaction time 6 h,xylose to BFP mass ratio 1:1,and reaction temperature 90 ℃.(2)Taking belt fish polypeptide and its Maillard reaction product as the research object,its grafting degree,emulsification and emulsification stability,water and oil absorption,solubility,antioxidant activity,bacteriostasis,and anti apple browning were analyzed.And its molecular weight,amino acid composition,and structure were analyzed using high-performance liquid chromatography,infrared spectroscopy,ultraviolet spectroscopy,fluorescence spectroscopy,and other methods.The results showed that the grafting degree of the product was the highest at 6 hours of heating,reaching 64.92 %.After Maillard reaction,its emulsification,water and oil absorption,solubility,antioxidant activity and bacteriostasis were significantly improved,but its emulsification stability was slightly decreased.From the analysis of various structural results,it can be seen that BFP and Xyl are covalently cross-linked after Maillard reaction,the structure of peptide chain changes,small molecular weight substances disappear and form new macromolecular glycopeptide polymers.The reduction of amino acid content indicates that most amino acids participate in the Maillard reaction,and the reduction of some bitter amino acids can reduce the bitterness of the Maillard reaction products to a certain extent.The chelating ability of iron ions increases,but the chelating ability of copper ions decreases to a certain extent.Through the sensory evaluation,browning index and weight loss rate test of fresh cut apples,the Maillard reaction products also have good fresh-keeping effect.(3)A belt fish polypeptide flavoring liquid was prepared by Maillard reaction with the enzyme hydrolysate of belt fish polypeptide as the base liquid.Using sensory evaluation as an indicator,the process for preparing belt fish peptide seasoning was optimized through single factor method;Based on the results of a single factor experiment,three influencing factors,namely the amount of ginger and garlic juice added,the amount of white pepper juice added,and the amount of salt added,were selected for orthogonal experiments.The results showed that adding 30 mg of salt,0.75 m L of ginger and garlic juice,and 1.5 m L of white pepper juice to 5 m L of belt fish seasoning base solution,respectively,resulted in the best taste of belt fish seasoning solution,with a sensory score of 78.40,and had the color,aroma,taste,and form corresponding to the seasoning,The physical,chemical,and hygiene indicators are within the relevant standard range.The volatile compounds in the prepared belt fish peptide seasoning were analyzed using headspace gas chromatography-mass spectrometry technology.The seasoning mainly contained furans,aldehydes,esters,alcohols,and pyrans,with relative contents accounting for 25.09 %,18.49 %,11.68 %,11.17 %,and 11.02 %,respectively,bringing rich flavor to the seasoning.