温度对固态制曲-水解制备抗氧化大豆肽的影响研究  

Study on effect of temperature on soybean antioxidative peptides prepared by solid-state fermentation and hydrolysis

作　　者：王海萍[1] 崔春[1] 钱杨鹏 赵海峰[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《食品工业科技》2015年第20期225-228,243,共5页Science and Technology of Food Industry

基　　金：国家高技术研究发展计划(863计划)子课题(2012AA021302);中央高校基本科研业务费专项(2014ZZ0053)

摘　　要：以豆粕为原料,通过固态制曲-液态水解制备大豆肽,探究水解温度对大豆肽水解液水解效率、抗氧化性、滋味特性的影响。研究表明,随着温度的升高,水解效率逐渐降低,均质处理相比于未均质处理具有较好的水解效果,45℃均质处理水解效果最好,总氮1.08%,氨基酸态氮0.55%,水解度50.64%,蛋白回收率64.25%。45℃未均质处理大曲水解液DPPH清除率、还原力均最高,分别是谷胱甘肽的85.8%和1.71倍;50℃均质处理水解液ABTS清除率最高,是谷胱甘肽的1.22倍。此外,对抗氧化性较好的大豆肽水解液进行鲜味、厚味、后味评定,45℃未均质处理组各项指标均较好,50℃均质处理组鲜味得分最高,为6分。The objective of this study was to evaluate the effect of temperature on the efficiency of hydrolysis, antioxidant activity and flavor characteristics of soybean peptides prepared by soybean meal solid-state fermentation and hydrolysis. Results showed that,with the increasing temperature,hydrolysis efficiency gradually decreased. Koji treated by homogeneous process had better hydrolysis efficiency. Homogeneous process at 45 ℃ resulted in the maximum hydrolysis efficiency. Under this conditions the total nitrogen,ammonia nitrogen, DH,protein recovery of hydrolyzates were 1.08% ,0.55% ,50.64% ,64.25% ,respectively. The highest DPPH radical scavenging activity and reducing capability of koji hydrolysate were observed at 45 ℃ without homogeneous process,which were 85.8% and 1.71 times of those of GSH. The highest ABTS radical scavenging activity was achieved at 50 ℃ with homogeneous process,which was 1.22 times of that of GSH. Sensory evaluation of hydrolysates with higher antioxidant activity in umami,savory and aftertaste showed that hydrolysate at 45 ℃ without homogeneous process had a better score in three aspects and that at 50 ℃ with homogeneous process had the highest umami score,6 points.

关 键 词：豆粕 固态制曲 水解 抗氧化性 滋味 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]