双酶法制备条浒苔鲜味肽工艺研究  

Research on the Process of Enteromorpha clathrata Umami Peptides Prepared by Double-Enzyme Method

作　　者：刘冰 周振 李若敏 赵行 盘赛昆 王文彬 LIU Bing;ZHOU Zhen;LI Ruo-min;ZHAO Hang;PAN Sai-kun;WANG Wen-bin(College of Food Science and Engineering,Jiangsu Ocean University,Lianyungang 222005,China;Jiangsu Marine Biological Industry Technology Collaborative Innovation Center,Jiangsu Ocean University,Lianyungang 222005,China;Jiangsu Marine Resources Development Research Institute,Lianyungang 222005,China)

机构地区：[1]江苏海洋大学食品科学与工程学院,江苏连云港222005 [2]江苏海洋大学江苏省海洋生物产业技术协同创新中心,江苏连云港222005 [3]江苏省海洋资源开发研究院,江苏连云港222005

出　　处：《中国调味品》2021年第4期102-110,113,共10页China Condiment

基　　金：江苏省海洋生物技术重点实验室开放项目(HS16002);连云港市第五期“521工程”科研项目资助计划。

摘　　要：研究双酶法制备条浒苔鲜味肽工艺优化。以水解度和鲜味的感官评价为考察指标,经筛选确定由胰酶与风味酶复配,通过单因素试验、均匀试验和响应面优化试验得出最佳酶解工艺条件为:双酶同步酶解、温度46.5℃、胰酶比风味酶为2:1(酶活比)、酶添加总量1965.26 U/g·pro、pH 7.49、酶解时间2.91 h、固液比1:20(g/mL)。该条件下酶解产物鲜味值为7.34±0.24,水解度为22.34%±0.38%。通过超滤膜分离技术和肽含量检测,为浒苔鲜味肽后期深加工提供了理论支撑。To study the optimization of double-enzyme method for the preparation of umami peptides from Enteromorpha clathrata.With the hydrolysis degree and sensory evaluation of umami as the indexes,the combination of trypsin and flavourzyme is determined by screening.Through single factor test,uniform test and response surface optimization test,the optimal enzymatic hydrolysis conditions are obtained as follows:simultaneous enzymatic hydrolysis by double enzymes,the temperature is 46.5℃,the ratio of trypsin to flavourzyme is 2:1(enzyme activity ratio),the total enzyme additive amount is 1965.26 U/g·pro,the pH value is 7.49,the enzymatic hydrolysis time is 2.91 h,the solid-liquid ratio is 1:20(g/mL).Under such conditions,the umami value of hydrolysate is 7.34±0.24,and DH is 22.34%±0.38%.The ultrafiltration membrane separation technology and peptide content detection have provided theoretical support for the later deep processing of umami peptides from Enteromorpha clathrata.

关 键 词：浒苔 双酶水解 鲜味肽 超滤膜分离 肽含量 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]