豆腐黄浆水蛋白制备鲜味基料工艺的研究  

Research on the Production Technology of Umami Flavoring from Tofu Wastewater Protein

作　　者：孙绮遥 赵忠良[1] 郭顺堂[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业》2016年第10期139-143,共5页The Food Industry

基　　金：北京市科技计划(Z141100002614008)

摘　　要：选择5种蛋白酶对大豆黄浆水进行酶解,通过比较其氨基酸转化率、鲜味评分以及综合感官评分,确定利用Protease M酶解豆腐黄浆水以提高酶解液中的游离氨基酸含量以及增强鲜味。在反应温度、pH、反应时间和酶用量单因素试验基础上,采用正交法对酶解反应的影响因素进行了优化。当反应温度45℃、pH 6、加酶量7%(对蛋白)条件下,酶解6 h,氨基酸转化率达到18.77%,能获得鲜味和综合感官评分最佳的产物。Tofu wastewater protein was enzymatic hydrolyzed by 5 types of protease and the hydrolysis was compared by amino acid conversion rate, unami degree and comprehensive sensory score. Protease M was proved to best take effect to improve the free amino acid content and enhance the unami. Furthermore, on the basis of single factor experiment of reaction temperature, pH, reaction time and enzyme amount, orthogonal method was adopted to optimize the significant influence factors. According to the result, under the conditions of 45 ℃, pH 6, enzyme amount of 7% and enzymolysis duration of 6 h, the conversion rate of amino acid could reach 18.77% with the strongest unami and the best comprehensive sensory score.

关 键 词：黄浆水 酶解 氨基酸转化率 鲜味 感官分析 

分 类 号：TS264[轻工技术与工程—发酵工程]