马春蕾,郭辉,王晨祥,胥怀,颜东方,李库

• 1:安琪酵母股份有限公司酵母功能湖北省重点实验室

摘要(Abstract)：

该研究以大豆蛋白为原料，通过单因素实验探讨了大豆肽酶解工艺中总加酶量、酶解时间、酶解温度对蛋白质含量、肽含量和总游离氨基酸含量的影响。进一步通过正交实验优化了酶解条件，确定最佳条件为总加酶量8‰、酶解时间15 h、酶解温度55℃,在此条件下，180～2 000 Da肽含量高达60.78%,且口感最佳。大豆肽在鸡肉肠中的应用实验结果表明，最佳条件下制备的大豆肽可在降低鸡肉肠中50%味精添加量的同时，维持产品的质构稳定，有效提升了其风味和品质，具体表现为鲜味与咸味的协同增强以及整体适口性的改善。风味分析进一步揭示，大豆肽的添加显著提高了多种关键风味物质的含量，其中包括赋予苹果香与青草香的乙醛、提供奶油香气的3-羟基-2-丁酮、呈现花果清香的多种醇类以及4-甲氧基苯甲醛等，丰富了风味的层次感与复杂性。综上所述，适量添加大豆肽可以保持鸡肉肠的风味和质构，同时提升鲜味，应用前景较好。

关键词(KeyWords)： 大豆肽;正交实验优化;肽含量;鲜味协同;风味和质构

Abstract:

Keywords:

基金项目(Foundation): 湖北省自然科学基金计划项目资助(2024AFD185)

作者(Author): 马春蕾,郭辉,王晨祥,胥怀,颜东方,李库

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