高谷氨酸含量小麦水解物的制备研究  

Preparation of Wheat Hydrolysate with High Glutamic Acid Content

作　　者：胡志顺 崔春[1] HU Zhi-shun;CUI Chun(School of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]华南理工大学食品科学与工程学院,广州510641

出　　处：《中国调味品》2022年第2期1-4,34,共5页China Condiment

基　　金：国家自然科学基金(31201416);111项目(B17018)。

摘　　要：为获得高谷氨酸含量小麦水解物,以米曲霉为曲种,对小麦粉进行制曲并通过添加外源酶对曲料进行水解;以曲料水解效果(还原糖转化率、水解度、蛋白回收率、谷氨酸含量)为主要评价指标,结合曲料酶活性指标,在研究原材料处理方式、制曲时间对曲料酶活及曲料水解效果影响的基础上,进一步考察了曲料初始pH值、外源酶种类对曲料水解效果的影响,并进一步优化了谷氨酰胺酶添加量和水解时间以提高曲料的水解效果。小麦粉先经挤压膨化处理,采用米曲霉制曲40 h后,添加0.3%谷氨酰胺酶,在自然pH状态下水解48 h水解效果最佳。在此条件下,还原糖转化率为59.26%,水解度为56.99%,蛋白回收率为80.22%,谷氨酸含量达到1.925 g/dL。游离氨基酸分析结果表明,鲜味氨基酸占总游离氨基酸含量的43.25%。文章制备的小麦水解液可以作为其他鲜味调料的底物。In order to obtain wheat hydrolysates with high glutamic acid content,Aspergillus oryzae is used to make koji from wheat flour and hydrolyze the koji by adding exogenous enzymes.With koji hydrolysis effect(the reducing sugar conversion rate,degree of hydrolysis,protein recovery rate,glutamate content)as the main evaluation indexes,combining koji enzyme activity index,on the basis of studying the raw material treatment method,koji-making time and koji enzyme activity and koji hydrolysis effect,the effects of the initial pH value of koji and types of exogenous enzymes on the hydrolysis effect of koji are further investigated,and the additive amount of glutaminase and hydrolysis time are further optimized to improve the hydrolysis effect of koji.The wheat flour is extruded and expanded,after koji making for 40 h with Aspergillus oryzae,0.3%glutaminase is added and hydrolyzed for 48 h at natural pH,the hydrolysis effect is the best.Under such conditions,the conversion rate of reducing sugar is 59.26%,hydrolysis degree is 56.99%,protein recovery rate is 80.22%,glutamate content is 1.925 g/dL.The analysis of free amino acids shows that umami amino acids account for 43.25%of the total free amino acids.The hydrolysate of wheat prepared in this paper can be used as the substrate of other umami seasonings.

关 键 词：制曲 小麦 谷氨酸 水解液 

分 类 号：TS201.24[轻工技术与工程—食品科学]