超声波协同酶法制备香菇酶解液及其鲜味物质研究  

Preparation of Mushroom Hydrolysate by Ultrasonic-Enzyme Synergistic Method and Studies on Its Umami Substances

作　　者：王雨生[1,2] 陈海华[1] 王莹钰[1] 张晶[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 [2]青岛农业大学学报编辑部,山东青岛266109

出　　处：《中国食品学报》2015年第9期134-141,共8页Journal of Chinese Institute Of Food Science and Technology

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：以水解度和感官评价为参考指标,通过单因素试验和响应面优化香菇酶解的工艺条件。结果表明,超声波法是适合香菇预处理的方法。复合蛋白酶为最佳蛋白酶。复合蛋白酶酶解香菇的最佳工艺条件:酶解p H6.4,酶解温度45℃,酶解时间260 min。在此条件下,香菇的水解度达33.05%,感官评分4.8。酶解后游离氨基酸总量增加529%,5′-GMP含量增加26.4%。According to the degree of hydrolysis and sensory evaluation, the optimum enzymatic hydrolysis conditionsof Lentinus edodes were explored by single-factor test and response surface methodology. The results showed that the suitable pretreatment method and appropriate enzyme were ultrasonic method and compound proteinase respectively. The optimal hydrolysis conditions were as follows： hydrolysis pH of 6.4, hydrolysis temperature of 45 ℃, hydrolysis time of 260 min. Under the above conditions, the degree of hydrolysis was 33.05%, meanwhile, the sensory score was 4.8. The total free amino acids and the content of 5＇-GMP were increased by 529% and 26.4% after hydrolysis, respectively.

关 键 词：香菇 蛋白酶 酶解 超声波处理 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]