菌酶协同水解玉米浆制备植物蛋白调味液工艺优化  

Preparation Optimization of Hydrolyzed Vegetable Protein from Corn Steep Liquor by Aspergillus oryzae and Flavourzyme

作　　者：王晓燕 刘晓兰[1,2] 刘井权 郑喜群 WANG Xiao-yan;LIU Xiao-lan;LIU Jing-quan;ZHENG Xi-qun(College of Food and Biological Engineering,Qiqihar University,Qiqihar 161006,Heilongjiang,China;Key Laboratory of Corn Deep Processing Theory and Technology,Qiqihar 161006,Heilongjiang,China;Heilongjiang Bayi Agricultural University,Daqing 163000,Heilongjiang,China)

机构地区：[1]齐齐哈尔大学食品与生物工程学院,黑龙江齐齐哈尔161006 [2]黑龙江省玉米深加工理论与技术重点实验室,黑龙江齐齐哈尔161006 [3]黑龙江八一农垦大学,黑龙江大庆163000

出　　处：《食品研究与开发》2022年第20期156-163,共8页Food Research and Development

基　　金：黑龙江省省属本科高校中央支持地方高校改革发展资金项目(2020GSP08);黑龙江省“百千万”工程科技重大专项项目(2019ZX06B01);齐齐哈尔市科技计划市校合作项目(SXSP-2019001);2018年度黑龙江省省属高等学校基本科研业务费科研项目(YSTSXK201802);齐齐哈尔大学2020年研究生创新科研项目(YJSCX2020023)。

摘　　要：以高浓度玉米浆为原料,研究米曲霉种曲和风味蛋白酶协同水解玉米浆制备植物蛋白调味液的工艺,并分析产物的氨基酸态氮含量、可溶性蛋白含量和呈味氨基酸的组成,检测食品安全性。首先采用米曲霉种曲单独水解玉米浆,得到第一阶段水解液,第一段水解的适宜条件为pH5.5~6.0、水解时间3 h、加曲量质量分数为1.86%、温度50℃;再加入风味蛋白酶进行菌酶协同作用,适宜水解条件为pH7.0、水解时间3 h、加酶量1000 U/g、温度50℃。玉米浆原液、第一阶段水解液和菌酶协同水解液的氨基酸态氮含量分别为1.44、1.55、1.80 g/100 mL;可溶性蛋白含量分别为102.94、108.94、138.57 mg/mL;呈味氨基酸含量分别为3.74%、4.34%、4.80%。制备的植物蛋白调味液符合食品安全标准。The preparation process of hydrolyzed vegetable protein(HVP)from high-concentration corn steep liquor by Aspergillus oryzae and flavourzyme was investigated and the content of amino nitrogen,the soluble protein concentration,and the composition of flavoring amino acids were analyzed to detect the food safety.A.oryzae was used to hydrolyze corn steep liquor alone to obtain the primary hydrolysate under the optimum conditions of pH5.5-6.0,hydrolysis time of 3 h,A.oryzae addition amount of 1.86%,and temperature of 50℃.The primary hydrolysate was further hydrolyzed by flavourzyme under the optimum conditions of pH7.0,hydrolysis time of 3 h,flavourzyme addition amount of 1000 U/g,and temperature of 50℃.The results showed that the amino nitrogen content of the original corn steep liquor,the primary hydrolysate,and the final hydrolysate was 1.44 g/100 mL,1.55 g/100 mL,and 1.80 g/100 mL,respectively;the soluble protein concentrations were102.94 mg/mL,108.94 mg/mL,and 138.57 mg/mL,respectively;the content of flavoring amino acids was3.74%,4.34%,and 4.80%,respectively.The prepared HVP met food safety standards.

关 键 词：玉米浆 氨基酸态氮 米曲霉 风味蛋白酶 植物蛋白调味液 

分 类 号：TS264.2[轻工技术与工程—发酵工程]