[1]范海茹,李淑英,许斌,等.内外切蛋白酶连续酶解制备豆粕鲜味肽的研究[J].中国调味品,2021,46(1):77-82.
 Study on Preparation of Soybean Meal Umami Peptides by Continuous Enzyme Hydrolysis[J].CHINA CONDIMENT,2021,46(1):77-82.
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内外切蛋白酶连续酶解制备豆粕鲜味肽的研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年1期
页码:
77-82
栏目:
出版日期:
2021-01-15

文章信息/Info

Title:
Study on Preparation of Soybean Meal Umami Peptides by Continuous Enzyme Hydrolysis
作者:
范海茹李淑英 102 102); font-family: Arial Verdana sans-serif; font-size: 12px; background-color: rgb(255 255 255);">许斌高雅鑫张蒙冉王凤忠
文献标志码:
A
摘要:
本文旨在筛选豆粕鲜味肽的最适酶解方案,以内切酶和外切酶连续酶解的方式,设计了七种蛋白酶组合的方案,对高温豆粕进行酶解。研究发现七种方案的豆粕蛋白利用率均大于80%,实现了豆粕蛋白的高效利用;感官分析表明七种酶解产物的呈味特性差异显著,其中Neu-p组酶解产物在呈味特性上与味精和核苷酸二钠(I+G)极为相似;呈味机制探索结果表明酶解产物的呈味特性与豆粕蛋白的水解度和多肽中鲜味氨基酸占比显著相关。综合考虑,七种方案中Neu-p组,也即中性蛋白酶、木瓜蛋白酶和Flavourzyme连续酶解组合制备的酶解产物有望深入开发成鲜味肽。本研究工作的开展,必将为高温豆粕酶解生产调味基料奠定理论基础。
Abstract:
The purpose of this paper is to screen the optimal enzymatic hydrolysis scheme of soybean meal umami peptides. Based on sequential hydrolysis of endo- and exo-enzymes, a method of enzymatic hydrolysis of high temperature soybean meal with seven proteases combinations were designed. The study found that the soybean meal protein utilization rate of the seven schemes was more than 80%, which realized the efficient utilization of soybean meal protein. Sensory analysis showed that the taste characteristics of the seven enzymatic hydrolysis products were significantly different. It is very similar to monosodium glutamate and disodium nucleotide (I+G). The exploration of the taste mechanism showed that the taste characteristics of the enzymatic hydrolysis products were significantly related to the degree of hydrolysis of soybean meal protein and the proportion of umami amino acids in peptides. Comprehensively considered, the enzymatic hydrolysis products prepared by the Neu-p group, that is, the continuous proteolysis of neutrase, papain and Flavourzyme, are expected to develop into umami peptides. The development of this research work will surely lay a theoretical foundation for the enzymatic hydrolysis of high-temperature soybean meal to produce seasoning bases
更新日期/Last Update: 2021-01-22