4种蛋白酶水解双孢蘑菇效果比较及风味蛋白酶水解工艺优化  

Comparison of Efficiencies of Four Proteases in Hydrolyzing Agaricus bisporus and Optimization of Flavorzyme Hydrolysis Process

作　　者：常诗洁 高娟 方东路[1] 汤静[1] 杨方美[1] 安辛欣[1] 赵立艳[1] 胡秋辉[1] CHANG Shijie;GAO Juan;FANG Donglu;TANG Jing;YANG Fangmei;AN Xinxin;ZHAO Liyan;HU Qiuhui(College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China)

机构地区：[1]南京农业大学食品科学技术学院,江苏南京210095

出　　处：《食品科学》2018年第24期276-283,共8页Food Science

基　　金：现代农业产业技术体系建设专项(CARS-20)

摘　　要：采用生物酶解技术对双孢蘑菇进行酶解,从而充分利用并提取其中的滋味物质,对比4种蛋白酶(中性蛋白酶、木瓜蛋白酶、复合蛋白酶及风味蛋白酶)对双孢蘑菇的酶解效果,结果表明,风味蛋白酶酶解后水解液可溶性固形物、呈味氨基酸含量显著高于其他处理组,可以显著除去水解液的苦味、涩味,保持其鲜味,并显著提高其咸味和滋味的丰富性,水解液清透明亮。因此选择风味蛋白酶对双孢蘑菇进行酶解处理,并以水解液游离氨基酸浓度为指标,对酶解时间、酶解温度、pH值和加酶量4个因素进行单因素试验以及L_9(3~4)正交试验,结果表明酶解温度对风味蛋白酶酶解效果的影响达到极显著水平,pH值对风味蛋白酶的酶解效果达到显著水平,风味蛋白酶最佳酶解工艺为pH 6.5、酶解温度60℃、加酶量1 000 U/g、酶解时间3 h,该工艺条件下所得到的水解液(游离氨基酸浓度140.27 mmol/L)可以作为双孢蘑菇调味品加工基料。The enzymatic extraction of flavor compounds from Agaricus bisporus was investigated.In this paper,four different protease,neutral protease,papain,protamex and flavourzyme were compared for their efficiencies in hydrolyzing Agaricus bisporus.The results indicated that the hydrolysate from flavourzyme contained significantly higher contents of soluble solid and flavor amino acids than the hydrolysates obtained with other proteases.Besides,flavourzyme could remove the bitterness and astringency and maintain the umami taste of the hydrolysate while enhancing the saltiness and making it richer in taste.The hydrolysate was clear and transparent.Therefore,flavourzyme was selected as the best enzyme and the conditions including hydrolysis time,temperature,pH and enzyme dosage were optimized based on free amino acid concentration using one-factor-at-a-time method and an L9(34)orthogonal array design(OAD)with four factors at three levels.The hydrolysis efficiency was highly significantly affected by temperature and significantly affected by pH.The optimal conditions for enzymatic hydrolysis were found to be as follows:enzyme dosage1000U/g,pH6.5,temperature60℃,time3h.The hydrolysate prepared under the optimized conditions contained140.27mmol/L free amino acids and could be used as base seasoning.

关 键 词：双孢蘑菇 酶解处理 游离氨基酸 滋味 风味蛋白酶 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]