Debitter Process of ACE-Inhibiting Peptide of Loach by Response Surface Combined with Fuzzy Mathematical Sensory Evaluation Method
Bitter taste is the main factor limiting the development of angiotensin converting enzyme(ACE)-inhibiting peptides of loach.The purpose of this study is to explore a good process to remove bitterness,hoping to provide a theoretical basis for the application of ACE-inhibiting peptides in food processing,medical care and other fields.β-cyclodextrin(β-CD)was used to remove the bitter taste of ACE-inhibiting peptide of loach.The response surface design combined with fuzzy mathematical sensory evaluation method was used to further optimize the single-factor experimental results.The comprehensive flavor of ACE-inhibiting peptide of loach before and after debitter was detected by electronic tongue technology.The orthogonal partial least squares discriminant analysis(OPLS-DA)was used to analyze the taste data.The results showed that the optimal process parameters for bitterness removal of loach ACE-inhibiting peptides were:β-CD addition of 3.0％,embedding time of 30 minutes,and embedding temperature of 40 ℃.Under the optimal bitterness removal process,the bitterness of loach ACE-inhibiting peptides was effectively removed,and the aftertaste was close to tasteless.
万方数据
维普
