TGase酶促对蚕蛹蛋白肽组分的鲜味增强作用及伴生危害物分析  

Analysis of the Umami-enhancing Effect of TGase-catalyzed Reaction on Peptide Components of Silkworm Pupae Protein and Associated Hazards

作　　者：杨秋智 钟赛意[1] 王思远[2] 王卫飞 罗东辉 田文礼[4] 方晓明 李伟欣[2] 穆利霞[2,3] 邹宇晓 YANG Qiuzhi;ZHONG Saiyi;WANG Siyuan;WANG Weifei;LUO Donghui;TIAN Wenli;FANG Xiaoming;LI Weixin;MU Lixia;ZOU Yuxiao(College of Food Science and Technology,Guangdong Ocean University,Zhanjiang 524088,China;Sericultural&Agri-Food Research Institute,Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Food,Ministry of Agriculture and Rural Affairs,Key Laboratory of Agricultural Products Processing,Guangdong Province,Guangzhou 510610,China;Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory,Chaozhou 521000,China;Institute of Apicultural Research,Chinese Academy of Agricultural Sciences,Beijing 100093,China)

机构地区：[1]广东海洋大学食品科技学院,广东湛江5240088 [2]广东省农业科学院蚕业与农产品加工研究所,农业部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610 [3]化学与精细化工广东省实验室潮州分中心,广东潮州521000 [4]中国农业科学院蜜蜂研究所,北京100093

出　　处：《现代食品科技》2025年第3期124-133,共10页Modern Food Science and Technology

基　　金：化学与精细化工广东省实验室潮州分中心科技计划项目(HJL202202B001);广州市科技计划项(2023E04J1271);广东省农业科学院农业优势产业学科团队建设项目(202119TD);财政部和农业农村部:国家现代农业产业技术体系资助(CARS-18-ZJ0503);佛山市财政专项资金-2022年高水平广东省农业科技示范市建设资金市院合作项目。

摘　　要：该研究旨在通过转氨酶诱导糖基化制备蚕蛹蛋白糖肽,探讨其鲜味增强作用及其危害物分析。首先,以感官评分、接枝度为评价指标,在单因素试验的基础上,通过响应面优化确定TGase酶促反应的最佳条件,再比较高温美拉德反应产物(High Temperature Maillard Reaction Products, HMP)与低温酶促反应产物(Low-Temperature Enzymatic Glycosylation Reaction Products, LEP)的滋味和危害物之间的差异。结果表明,低温酶促反应的最佳工艺条件为:肽/糖比2.2:1,蛋白肽质量分数为6.5%,反应初始pH值为6.9,反应温度为50℃,TGase酶质量分数为3%,反应时间4 h。在相同浓度和糖基化程度下,HMP的丙烯酰胺含量为113.3μg/mL;5-羟甲基糠醛3.0μg/mL;糠醛1.76μg/mL,LEP的丙烯酰胺含量降低至64.05μg/mL;5-羟甲基糠醛1.96μg/mL;糠醛0.01μg/mL。LEP的三大危害物含量均显著低于HMP,证明低温酶促反应优于美拉德反应。感官结果显示HMP和LEP的滋味无显著差异,与对照组相比,LEP的感官评分显著增加,说明低温酶促反应可作为蚕蛹蛋白肽组分增鲜的另外一种有效手段,研究表明,综合危害物、感官评价结果分析,低温酶促反应对蚕蛹蛋白肽组分有增鲜和降低危害物生成的作用。The purpose of this study was to prepare silkworm pupa protein glycopeptides by transglutaminase-induced glycosylation,and explore their umami taste-enhancing effect and hazardous substances.On the basis of single factor experiments,the conditions of TGase enzymatic reaction were optimized by the response surface methodology with sensory score and grafting degree as the evaluation indexes.Then,the differences in taste and hazardous substances between the high temperature Maillard reaction products(HMP)and low-temperature enzymatic glycosylation reaction products(LEP)were compared.The results showed that the optimum conditions for low-temperature enzymatic reaction were as follows:peptide/sugar ratio,2.2:1;protein peptide mass fraction,6.5%;initial pH of the reaction,6.9;reaction temperature,50℃.mass faction of TGase enzyme,3%;reaction time,4 h.At the same concentration and degree of glycosylation,the contents of acrylamide,5-hydroxymethylfurfural and furfural were 113.3μg/mL,3.0μg/mL and 1.76μg/mL in HMP,respectively.However,in LEP,the contents of acrylamide,5-hydroxymethylfurfural and furfural were reduced to 64.05μg/mL,1.96μg/mL and 0.01μg/mL,respectively.The contents of the three major hazards of LEP were significantly lower than those of HMP,indicating that the low-temperature enzymatic reaction was superior to the Maillard reaction.The sensory results showed that there was insignificant difference in the taste between HMP and LEP.Compared with the control group,the sensory score of LEP was significantly increased,indicating that the low-temperature enzymatic reaction can be used as another effective approach for increasing the umaminess of silkworm pupa protein peptide components.The results showed that the lowtemperature enzymatic reaction could enhance the umaminess and reduce the formation of hazard substances in silkworm pupa protein peptide fractions on the basis of the hazard and sensory analyses.

关 键 词：蚕蛹蛋白肽组分 糖基化 鲜味 转谷氨酰胺酶 

分 类 号：TS201.2[轻工技术与工程—食品科学]