酶解豆粕制备鲜味肽外切酶筛选与工艺优化  

Screening and Process Optimization of Umami Peptides Exonuclease for Enzymatic Hydrolysis of Soybean Meal

作　　者：范海茹 许斌 高雅鑫 张蒙冉 王凤忠[1] 李淑英[1] FAN Hairu;XU Bin;GAO Yaxin;ZHANG Mengran;WANG Fengzhong;LI Shuying(Institute of Food Science and Technology,CAAS,Beijing 100193,China)

机构地区：[1]中国农业科学院农产品加工研究所,北京100193

出　　处：《东北农业科学》2020年第2期111-115,共5页Journal of Northeast Agricultural Sciences

基　　金：大豆产业技术体系(CARS-04-PS29);典型农产品品质指标体系构建与特征性指标筛选验证项目(GJFP2019043)。

摘　　要：本试验以高温豆粕为原料,以水解度和滋味稀释因子为筛选指标,首先比较了外切酶Flavourzyme和复合蛋白酶的酶解效果,筛选出最佳外切酶为Flavourzyme。再采用单因素试验考察该酶的最适添加量、酶解pH和酶解时间。最后,通过L9(34)正交试验确定了Flavourzyme酶解高温豆粕的最佳工艺组合,即加酶量22 U/g,pH 5.8,酶解时间2.5 h,在此条件下豆粕蛋白水解度高达27.80%。In this experiment, high temperature soybean meal was used as raw material, hydrolysis degree and taste dilution factor were used as screening indexes. Firstly, the enzymatic hydrolysis effect of exonuclease Flavourzyme and complex protease was compared, and the best exonuclease was selected as Flavourzyme. Secondly, the single factor test was used to investigate the optimum enzyme concentration, pH and hydrolyzing time of hydrolysis. Finally, the best technology combination of Flavourzyme hydrolysis of high temperature soybean meal was determined by the L9(34) orthogonal test, that is, adding 22 U/g of enzyme, pH 5.8, enzymatic hydrolysis time 2.5 h, under this condition, the degree of protein hydrolysis of soybean meal reached 27.80%.

关 键 词：高温豆粕 外切酶 水解度 滋味稀释因子 正交试验 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]