单宁酶对花生衣提取液涩味脱除及滋味品质改善研究  

Study on the Removal of Astringency and Quality Improvement of Peanut Testa Extract by Tannase

作　　者：张初署[1] 王明清[1] 于丽娜[1] 毕洁[1] 宋昱 张建成[1] 徐同城[2] 崔言峰 孙杰[1] ZHANG Chu-shu;WANG Ming-qing;YU Li-na;BI Jie;SONG Yu;ZHANG Jian-cheng;XU Tong-cheng;CUI Yan-feng;SUN Jie(Shandong Peanut Research Institute,Qingdao 266100,China;Institute of Agro-Food Science and Technology,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Shandong Jinsheng Group,Linyi 276600,China)

机构地区：[1]山东省花生研究所,山东青岛266100 [2]山东省农业科学院农产品研究所,山东济南250100 [3]山东金胜集团,山东临沂276600

出　　处：《花生学报》2021年第2期50-56,共7页Journal of Peanut Science

基　　金：青岛市民生计划项目(19-6-1-61-nsh,20-3-4-33-nsh);山东省2018年度农业重大应用技术项目;山东省农业科学院农业科技创新工程项目(CXGC2016B17,CXGC2018E21);2019年山东省人才引进成果示范推广项目;山东省农业重大应用技术项目(SD2019ZZ0121-1);国家重点研发计划项目(2018YFD0300605);山东省自然科学基金项目(ZR2017MC060,ZR2017MC062)

摘　　要：利用单宁酶脱除花生衣提取液涩味,改善花生衣提取液品质,比较不同处理条件下花生衣提取液在口感、原花青素、多酚、游离氨基酸含量方面的变化,优化单宁酶处理花生衣提取液的条件。结果表明:添加单宁酶能明显脱除花生衣提取液的涩味,游离氨基酸含量有所增加,花生衣提取液滋味品质明显改善。单宁酶处理花生衣提取液的优化条件为:酶解温度为50℃,酶解时间为5 h,酶添加量0.2%和底物浓度为0.8%,在此条件下制备的花生衣提取液无苦涩味,口感好,原花青素得率9.2%,多酚得率15.3%,游离氨基酸得率为1.35%。本研究对于改善花生衣提取液的滋味品质、拓宽花生衣应用有积极意义。Tannase was utilized to remove the astringency from peanut testa extract and improve the taste quality of peanut testa extract in this study.By comparing the changes of taste,proanthocyanidins,polyphenols and free amino acids in peanut testa extract under different treatment conditions,analyzing the effect of tannase on improving the quality of peanut testa extract,and optimizing the conditions of tannase treatment on peanut testa extract,the research results showed,the addition of tannase could obviously remove the astringency from peanut testa extract and increase the extraction rate of free amino acids.The optimum conditions for tannase treatment on peanut testa extract were described as:enzymatic hydrolysis temperature as 50℃,enzymatic hydrolysis time as 5 h,enzyme addition as 0.2%and substrate concentration as 0.8%.Under these conditions,the extract of peanut testa performed no more bitter and astringent,and presented a good taste.The yield of proanthocyanidins was 9.2%,the yield of polyphenols was 15.3%,and the yield of free amino acids was 1.35%.This study has positive significance for improving the taste quality of peanut testa extract and broadening the application of peanut testa.

关 键 词：单宁酶 花生衣 脱涩 滋味品质 

分 类 号：S565.209.9[农业科学—作物学]