付安珍,贾庆辉,毕爽,刘野

• 1:北京工商大学食品与健康学院

摘要(Abstract)：

为制备具有减盐增咸特性的豌豆蛋白风味活性肽基料，并促进豌豆蛋白的深度开发利用，基于单因素优化试验对酶解液的感官得分、水解度、相对分子质量小于1 000 Da的比例及三者的综合得分进行分析，筛选出最佳蛋白酶组合、加酶量、酶比例、酶解时间和酶解温度。采用Design-Expert V8.0.6软件设计三因素三水平响应面优化试验，确定豌豆蛋白的最佳酶解工艺。结果表明，风味蛋白酶和复合蛋白酶的复合酶解效果最佳，在总加酶量为3 500 U、风味蛋白酶和复合蛋白酶的比例为1∶5、酶解温度为51℃、酶解时间为4.2 h的条件下得到最高的综合得分96.43分。综上所述，通过酶解工艺优化试验能制得具有明显咸味特性的豌豆蛋白风味活性肽基料，为减盐增咸提供有价值的参考。

关键词(KeyWords)： 豌豆蛋白;酶解工艺优化;响应面试验;咸味特性

Abstract:

Keywords:

基金项目(Foundation): 国家自然科学基金青年科学基金项目(32202214)

作者(Author): 付安珍,贾庆辉,毕爽,刘野

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