大豆脂肪氧合酶的粗提取及其强化乳香风味的研究  

Crude extraction of soybean lipoxygenase for enhancement of milk flavor

作　　者：高雨婷 钱建瑛 史劲松 闫建国 许正宏[1] GAO Yuting;QIAN Jianying;SHI Jinsong;YAN Jianguo;XU Zhenghong(School of Biotechnology,Jiangnan University,Wuxi 214122,China;School of Pharmaceutical Sciences,Jiangnan University,Wuxi 214122,China;Ningxia Saishang Dairy Co.Ltd.,Yinchuan 750001,China)

机构地区：[1]江南大学生物工程学院,江苏无锡214122 [2]江南大学药学院,江苏无锡214122 [3]宁夏塞尚乳业有限公司,宁夏银川750001

出　　处：《食品与发酵工业》2022年第21期90-96,共7页Food and Fermentation Industries

基　　金：宁夏回族自治区重点研发计划项目(2020BFH01001)。

摘　　要：利用天然原料中的酶对黄油进行反应,增加黄油中挥发性风味物质的含量,以达到增强乳香风味的目的。从大豆中提取脂肪氧合酶(lipoxygenase,LOX)粗酶,优化提取条件并对其酶学性质进行研究;以黄油为底物,用LOX粗酶进行反应,采用顶空固相微萃取-气质联用方法,结合感官评价,对酶解产物的挥发性成分进行分析、对风味进行评价,确定最适反应条件,并探究不同酶解时间和温度下产物的挥发性成分变化情况。结果表明,LOX粗酶提取的最佳条件为料液比1∶10(g∶mL),提取时间1 h;最佳酶促反应温度为40℃,反应pH为7.0;0.1 mol/L的Na^(+)、K^(+)和Mg^(2+)对LOX粗酶有激活作用,添加2%的甲醇或二甲基亚砜可提高酶解反应效率。LOX粗酶和黄油反应的最适温度为40℃,反应时间1 h;黄油经LOX粗酶酶解后,挥发性风味成分由原来的40种增加到48种,其中对乳香贡献大的成分如己酸、辛酸、丁酸、2-壬酮、2-庚酮、δ-癸内酯、丁位己内酯等含量显著增加。采用大豆LOX粗酶酶解黄油后的产物奶香浓郁柔和、香气协调性好,可作为天然奶味香精在含乳制品中进行应用。To enhance the milk flavor of butter,the enzyme extract containing lipoxygenase(LOX) from soybean was prepared and used to reacted with butter to increase the content of volatile substances.The extraction conditions were optimized,and its enzymatic properties were characterized.The enzymatic hydrolysis products of butter were investigated by head-space solid-phase micro extraction coupled with gas chromatography/mass spectrometry and sensory evaluation.The volatile components were analyzed and the flavor was evaluated.The optimum extracting conditions were as follows:the solid liquid ratio of 1∶10(g∶mL),1 h,40℃ and pH of 7.0.Metal ions such as Na^(+),K^(+) and Mg^(2+) with the working concentration of 0.1 mol/L could promote the activity of LOX,meanwhile addition of 2% methanol or dimethyl sulfoxide could improve the efficiency of enzymatic hydrolysis.The optimum reaction condition for LOX and butter was reached under 40 ℃ for 1 h.The kinds of volatile components in the treated butter were increased from 40 types to 48 types after enzymatic hydrolysis and the contents of caproic acid,octanoic acid,butyric acid,2-nonanone,2-heptanone,δ-decanolactone and butyl caprolactone were raised visibly,which contributed greatly to the milk flavor.The enzymatic treated butter with LOX presented rich and velvety milk flavor with harmonious aroma,which could be used as natural additives in dairy products.

关 键 词：大豆脂肪氧合酶 黄油 酶解 增香 挥发性化合物 

分 类 号：TS264.3[轻工技术与工程—发酵工程]