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投稿时间：2020-07-21
投稿时间：2020-07-21
中文摘要: 该研究以啤酒酵母和花生粕混合物为原料，综合分析蛋白回收率、水解度和感官评价等指标，通过单因素结合正交优化试验确定酶解制备鲜味多肽的最佳条件。正交试验选取温度、时间和加酶量3个因素进行优化，以蛋白回收率为指标。优化结果如下：风味蛋白酶∶胰蛋白酶=1∶3（质量比），加酶量（E/S）为 1.2%，料液比 1∶12（g/mL），pH 7.0，时间12 h，温度55℃，蛋白回收率为（67.78±1.06）%，水解度为（20.05±0.49）%。在上述条件下制备的样品肽分子量主要分布在5000Da以下，占比为99.72%。游离氨基酸总含量达169.98 mg/g，其中谷氨酸含量最高，占比15.45%。
Abstract:The mixture of brewer's yeast and peanut meal were used as raw materials.After comprehensive analysis of protein recovery(PR)，degree of hydrolysis(DH)and sensory evaluation，the optimum conditions for enzymatic hydrolysis to prepare umami peptides were determined by single factor combined with orthogonal optimization test.Three factors of temperature,time and amount of enzyme were selected for optimization with PR and DH as indicators.The optimization results were as follows:Flavourzyme:Trypsin=1 ∶3，enzyme content 1.2%，The ratio of solid to liquid was 1∶12（g/mL），pH=7.0，time 12 h，temperature 55℃，protein recovery was （67.78±1.06）%，DH= （20.05±0.49）%.Samples prepared under the above conditions，the molecular weight was mainly distributed below 5 000 Da，the proportion was 99.72%.The total of free amino acids content was 169.98 mg/g，the most content of amino acid was Glu，accounting for 15.45%.
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