范海茹,李淑英,许斌,高雅鑫,张蒙冉,王凤忠

• 1:中国农业科学院农产品加工研究所

摘要(Abstract)：

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7种蛋白酶组合的方案,对高温豆粕进行酶解。研究发现7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7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,7种方案中Neu-p组,即中性蛋白酶、木瓜蛋白酶和风味蛋白酶连续酶解组合制备的酶解产物有望深入开发成鲜味肽。该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。

关键词(KeyWords)： 豆粕;连续酶解;鲜味肽;水解度;感官

Abstract:

Keywords:

基金项目(Foundation): 农业部现代农业产业技术体系项目(CARS-04-PS29);; 典型农产品品质指标体系构建与特征性指标筛选验证项目(GJFP2019043)

作者(Author): 范海茹,李淑英,许斌,高雅鑫,张蒙冉,王凤忠

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