豆粕蛋白酶解过程中呈味物质的释放规律  

Releasing Rule of Taste Compounds in Enzymolysis of Soybean Meal Protein

作　　者：孙潇[1] 王慧云[1] 陈海华[1] 史岩[1] 王雨生[1] 

机构地区：[1]青岛农业大学食品科学与工程学院,山东青岛266109

出　　处：《青岛农业大学学报（自然科学版）》2015年第1期42-46,共5页Journal of Qingdao Agricultural University(Natural Science)

基　　金：山东省高等学校优秀中青年骨干教师国际合作培养项目(SD2013-8-25)

摘　　要：探讨了不同酶解条件对豆粕酶解过程中呈味物质释放规律的影响。结果表明,酶解液中肽态氮的含量随着酶解温度、酶解pH、酶解时间的增加均呈现先增加后降低的趋势。总酸含量的变化受酶解条件的影响较大,酶解3h时糖的释放量最大。高效液相色谱分析结果表明,酶解液中的肽分子量在酶解过程中逐渐降低。氨基酸分析结果显示,酶解后,游离氨基酸和肽态氨基酸含量迅速增加。当酶解工艺为温度50℃、pH=6.5、时间4h时,所得酶解液整体味感较佳,适于做调味基料。Releasing rule of taste compounds in enzymolysis of soybean meal protein was analysed under different enzymolysis conditions.The results showed that content of peptide nitrogen as firstly incresed and decresed later with enzymolysis temperature,pH,time increasing.Total acids were significantly influenced by different enzymolysis conditions.Total saccharides was the maximum when enzymolysis time of 3h.The results of HPLC showed that peptide molecular weight was decreased gradually during enzymatic hydrolysis.The results of amino acid analysis showed that free amino acids and peptidyl amino acids were rapidly increased by enzymolysis.Color of soybean meal hydrolysates was greatly affected by enzymolysis pH and it was the darkest when pH of 8.5.Hydrolysates were suit for using as seasoning makings when produced by temperature of 50 ℃,pH of 6.5and time of 4h.

关 键 词：豆粕 酶解 呈味物质 释放规律 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]