超声辅助酶解对鱿鱼内脏感官特性与代谢组学的影响-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

超声辅助酶解对鱿鱼内脏感官特性与代谢组学的影响

Effects of ultrasound-assisted enzymatic hydrolysis on sensory characteristics and metabolomic profiles in Dosidicus gigas viscera

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250407003
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(12)
作者	陶磊, 吴谦诚, 胡逸鹏, 周先媛, 孙迪, 刘宇, 余中节, 姜维,
作者单位	浙江海洋大学食品与药学学院; 浙江海洋大学国家海洋设施养殖工程技术研究中心
摘要	目的探讨超声辅助酶解对鱿鱼内脏感官特性及代谢组学的影响。方法实验设置自身酶解组(B)、外源性酶解组(C)及超声辅助外源性酶解组(U), 通过感官评定、氨基酸态氮含量测定和非靶向代谢组学分析, 系统比较不同酶解方式对鱿鱼内脏蛋白质的转化效果。结果超声预处理显著提高了酶解效率, 酶解液鲜味评分和氨基酸态氮含量[(0.12±0.00) g/100 mL]均优于外源性酶解组(C)。非靶向代谢组学显示, 超声辅助外源性酶解组(U)与自身酶解组(B)的代谢物差异显著, 且差异代谢物数量多于常规外源性酶解组(C)。差异代谢物主要富集在植物次级代谢物生物合成和ABC转运蛋白等通路中, 表明超声预处理通过改变蛋白质结构和代谢网络, 显著提升了酶解效率。结论超声辅助酶解可有效改善鱿鱼内脏感官特性, 促进蛋白质降解及代谢产物生成, 提升鱿鱼内脏的高值化利用和工业化生产的效率, 为水产副产物加工利用提供了理论支持与工艺优化方向。
Abstract	Objective To investigate the effects of ultrasound-assisted enzymatic hydrolysis on the sensory properties and metabolomics profiles of Dosidicus gigas viscera. Methods Three experimental groups were established: Autolytic group (B), exogenous enzymatic hydrolysis group (C) and ultrasound-assisted exogenous enzymatic hydrolysis group (U). Sensory evaluation, amino nitrogen content determination, and non-targeted metabolomics analysis were conducted to systematically compare the protein conversion efficiency under different hydrolysis strategies. Results Ultrasonic pretreatment significantly improved hydrolysis efficiency. The umami score and amino nitrogen content [(0.12±0.00) g/100 mL] of the hydrolysate in the ultrasound-assisted group (U) surpassed those of the conventional exogenous enzymatic group (C). Non-targeted metabolomics showed that the metabolites in the ultrasound-assisted exogenous enzymatic hydrolysis group (U) and the self-enzymatic hydrolysis group (B) were significantly different, and the number of differential metabolites was greater than that in the conventional exogenous enzymatic hydrolysis group (C). Primarily enriched in pathways related to plant secondary metabolite biosynthesis and ABC transporters. These findings indicated that ultrasound pretreatment enhanced enzymatic efficiency by altering protein conformation and metabolic networks. Conclusion Ultrasound-assisted enzymatic hydrolysis effectively improves the sensory characteristics of Dosidicus gigas viscera, promotes protein degradation and metabolite production, and enhances the high-value utilization and industrial production efficiency of Dosidicus gigas by-products. This study provides theoretical support and technical guidance for optimizing the processing of aquatic by-products.
关键词	超声预处理;酶解;鱿鱼内脏;代谢
KeyWord	ultrasonic pretreatment; enzymatic hydrolysis; Dosidicus gigas viscera; metabolism
基金项目
页码	175-183

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陶磊, 吴谦诚, 胡逸鹏, 周先媛, 孙迪, 刘宇, 余中节*, 姜维*. 超声辅助酶解对鱿鱼内脏感官特性与代谢组学的影响 [J]. 食品安全质量检测学报. 2025; 16; (12). 175 - 183.

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