酶解南瓜籽粕制备低肽饮料的研究

Study on Enzymolysis Pumpkin Seed Meal to Prepare Low Peptide Beverage

目前南瓜籽粕一般只被当作工业废料处理。有鉴于此,采用木瓜蛋白酶和中性蛋白酶同加的方法将南瓜籽粕蛋白酶解制备成短肽,研究以南瓜籽粕酶解物、木糖醇、柠檬酸和奶味香精为原料的低肽饮料调配工艺,以期提升南瓜籽粕的附加值。结果表明:南瓜籽粕蛋白质含量约为40%;最优酶解工艺条件为:底物质量浓度34mg.mL-1,加酶量5%,温度47℃,pH 7.5,酶解时间为3h;饮料最优调配工艺参数为:每升样品添加0.3%柠檬酸及总质量0.010%食品级奶味香精,总质量7%的木糖醇时,口味最佳,最终产品的理化分析是蛋白质0.5%。当琼脂含量为0.030g·L-1,黄原胶含量为0.05g·L-1,羧甲基纤维素钠含量为0.07g·L-1时,乳化稳定剂效果最好。制得的饮料酸甜适口,奶味纯正,具有良好的市场前景。

Currently pumpkin seed meal is generally treated as industrial waste.Using papain and neutral protease together to hydrolyze the pumpkin seed meal into short peptides,the low peptide beverage processing was studied by the raw materials of hydrolysates of pumpkin seed meal,xylitol,citric acid and food grade flavors.The purpose was to enhance the added value of pumpkin seed meal.The results showed that pumpkin seed meal protein content was about 40%.Optimal hydrolysis conditions were：substrate concentration 34 mg·mL-1,enzyme dosage of 5%,temperature 47℃,pH 7.5,time 3 h;experimental parameters for the optimal allocation of samples was to add 0.3% per liter of citric acid,and total 0.010% food grade quality creamy flavor,7% of the total mass of xylitol,the taste was the best.Physical and chemical analysis of the final product was 0.5% protein content.When agar concentration of 0.030 g · L-1,xanthan gum content of 0.05 g · L-1,sodium carboxymethyl cellulose content of 0.07 g · L-1,the emulsion stabilizer was the best.The prepared sweet and sour drinks were with pure creamy and a good market.