菌酶协同法与酶解法制备酵母源肉味香精  

Preparation of Yeast⁃Derived Meat Flavor by Cooperative Fermentation with Bacteria and Enzymes and Enzymatic Hydrolysis

作　　者：赵恺祺 张晓星 牛思思 曾艳 乔长晟[1,2] ZHAO Kaiqi;ZHANG Xiaoxing;NIU Sisi;ZENG Yan;QIAO Changsheng(School of Biological Engineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Peiyang Biotrans Co.,Ltd.,Tianjin 300457,China;National Technology Innovation Center of Synthetic Biology,Tianjin 300300,China)

机构地区：[1]天津科技大学生物工程学院,天津300457 [2]天津北洋百川生物技术有限公司,天津300457 [3]国家合成生物技术创新中心,天津300300

出　　处：《食品研究与开发》2024年第18期181-188,共8页Food Research and Development

基　　金：天津市合成生物技术创新能力提升行动重大科技攻关任务(TSBICIP⁃KJGG⁃004⁃09)。

摘　　要：该研究以酵母蛋白为主要原料,对比菌酶协同法和酶解法制备得到的酵母蛋白水解液理化指标和美拉德反应后制备得到的香精风味物质及感官评价。结果表明:菌酶协同法相较于酶解法制备的水解液在水解度、蛋白质回收率、总氮含量、肽基态氮含量、氨基酸态氮含量均有明显提高,分别提高48.0%、48.0%、100.5%、122.5%、82.3%;十二烷基硫酸钠⁃聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate polyacrylamide gel electrophoresis,SDS⁃PAGE)结果显示,菌酶协同法得到的水解液蛋白质分子量集中在4.6 kDa以下,低于单独酶解法的分子量;氨基酸分析结果表明,两种制备方法制备的水解液游离氨基酸组成差异较大,尤其是必需氨基酸占比,菌酶协同法较酶解法高45%;固相微萃取⁃气相色谱⁃质谱联用(solid⁃phase microextraction⁃gas chromatography⁃mass spectrometry,SPME⁃GC⁃MS)分析结果显示,两种香精检测出的风味物质具有较大差异,尤其是在酸类物质含量及醇类物质的种类上差异较大;感官分析结果表明,菌酶协同法制备的肉味香精的异味和焦糊味显著减少,水果酯香,肉香风味上显著增强(p<0.05)。Yeast protein was used as the main raw material for the preparation of flavor substances by coopera⁃tive fermentation with bacteria and enzymes and enzymatic hydrolysis,respectively.The physicochemical in⁃dexes of the hydrolysates prepared with the two methods and the sensory quality of flavor substances obtained after Maillard reaction were determined.The results showed that the degree of hydrolysis,protein recovery,to⁃tal nitrogen content,peptide nitrogen content,and amino acid nitrogen content of the hydrolysate obtained by cooperative fermentation with bacteria and enzymes were 48.0%,48.0%,100.5%,122.5%,and 82.3%,respec⁃tively,higher than those obtained by the enzymatic hydrolysis method.Sodium dodecyl sulfate⁃polyacrylamide gel electrophoresis(SDS⁃PAGE)results showed that the protein molecular weight of hydrolysate obtained by cooperative fermentation was less than 4.6 kDa,which was lower than that obtained by enzymatic hydrolysis.The composition of free amino acids in the hydrolysates produced with the two methods was significantly differ⁃ent.Particularly,the proportion of essential amino acids in the hydrolysate obtained by cooperative fermenta⁃tion was 45%higher than that obtained by enzymatic hydrolysis.Solid⁃phase microextraction⁃gas chromatography⁃mass spectrometry(SPME⁃GC⁃MS)results showed that the flavor substances in the two prod⁃ucts were quite different,especially in alcohols and the content of acids.The results of sensory evaluation showed that the product prepared bycooperative fermentation had reduced odour and burnt smell and enhanced fruit and meat aromas(p<0.05).

关 键 词：酵母蛋白 巨大芽孢杆菌 风味蛋白酶 美拉德反应 肉味香精 

分 类 号：TS264.3[轻工技术与工程—发酵工程]