Abstract：
In the study of protein-rich byproducts, enzymatic hydrolysis stands as a prominent technique, generating bioactive peptides. Combining exo- and endopeptidases could enhance both biological and sensory properties. Ultrasound pretreatment is one of the most promising techniques for the optimization of enzymatic hydrolysis. This research aimed to create tasteful and biologically active pork liver hydrolyzates by using sequential hydrolysis with two types of enzymes and two types of ultrasound pretreatments. Sequential hydrolyzates exhibited a higher degree of hydrolysis than single ones. Protana Prime hydrolyzates yielded the largest amount of taste-related amino acids, enhancing sweet, bittersweet, and umami amino acids according to the Taste Activity Value (TAV). These hydrolyzates also displayed significantly higher antioxidant activity. Among sequential hydrolyzates, Flavourzyme and Protana Prime hydrolyzates pretreated with ultrasound showed the highest ferrous ion chelating activity. Overall, employing both Alcalase and Protana Prime on porcine livers pretreated with ultrasound proved to be highly effective in obtaining potentially tasteful and biologically active hydrolyzates.
摘要：
在富含蛋白质的副产品的研究中，酶水解是一种突出的技术，产生生物活性肽。结合外肽酶和内肽酶可以增强生物学和感官特性。超声预处置是酶解优化最有远景的技巧之一。这项研究旨在通过使用两种类型的酶和两种类型的超声预处理的顺序水解来创建有品位和生物活性的猪肝水解产物。顺序水解产物比单个水解产物表现出更高的水解度。ProtanaPrime水解产物产生了最大量的与味道相关的氨基酸，增强甜味，苦乐参半，和根据味道活性值(TAV)的鲜味氨基酸。这些水解产物还显示出显著更高的抗氧化活性。在连续的水解产物中，用超声波预处理的Flavourzyme和ProtanaPrime水解产物显示出最高的亚铁离子螯合活性。总的来说,在用超声波预处理的猪肝上使用Alcalase和ProtanaPrime被证明可以非常有效地获得潜在的有品味和生物活性的水解产物。
