Improvement of adzuki bean paste quality by Flavourzyme-mediated enzymatic hydrolysis  

作　　者：Jiali Qu Mengwei Zhang Tingting Hong Xueming Xu Dan Xu 

机构地区：[1]State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi,214122,China [2]School of Food Science and Technology,Jiangnan University,Wuxi,214122,China [3]Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province,Jiangnan University,Wuxi,214122,China

出　　处：《Food Bioscience》2023年第1期142-151,共10页食品生物科学（英文）

基　　金：The National Natural Science Foundation of China(No.32001617).

摘　　要：The primary aim of this study was to investigate the changes in the quality and flavor profiles of adzuki bean paste hydrolyzed by Flavourzyme.The texture analyzer and gas chromatography-mass spectrometry were used to evaluate the texture,and volatile organic compounds of adzuki bean paste.At the same time,rheometer,highperformance liquid chromatography(HPLC),sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDSPAGE),and size-exclusion chromatography(SEC)were used to evaluate the changes of adzuki bean paste viscoelasticity,free amino acids and protein.The results demonstrated that the appropriate amount(0.3%,adzuki bean basis)of Flavourzyme enhanced the quality of bean paste,resulting in denser taste and reduced hardness by 51.94%(from 2097.30 g to 1007.79 g).Flavourzyme had an obvious hydrolysis effect on the protein of adzuki bean.The results of SDS-PAGE indicated that low molecular weight proteins increased significantly with higher amount of Flavourzyme addition,which is consistent with the conclusions of SEC(≤12 kDa,increased from 26.12%to 88.65%with 0.3%Flavourzyme).The hydrolysis of protein might contribute to the reduced viscoelasticity and softer texture of adzuki bean paste.Furthermore,the addition of Flavourzyme produced more small peptides and amino acids.It could promote the Maillard reaction during bean paste frying.Thus Maillard-reaction-derived volatile compounds(furfural,maltol,2-pentylfuran,etc.)were enhanced to improve the flavor of bean paste.The positive effects of appropriate amount of Flavourzyme on adzuki bean paste properties indicated the potential application of Flavourzyme on bean paste.

关 键 词：Adzuki bean paste FLAVOURZYME PROTEIN TEXTURE Volatile compounds 

分 类 号：TS214.2[轻工技术与工程—粮食、油脂及植物蛋白工程]