美拉德反应风味料制备中底物肽的酶解工艺研究

Research on the Hydrolysis Processing of Substrate Peptides for Maillard Reaction Flavorings

本研究以大豆分离蛋白为原料,筛选出合适的内切蛋白酶,并进一步组合Flavourzyme酶进行分步水解,考察蛋白酶的酶解条件对水解度(DH)、肽氮率和大豆肽美拉德反应产物(MRPs)的感官呈味特性的影响。结果表明,采用Alcalase酶与Flavourzyme酶双酶分步组合酶解,确定美拉德反应的最适呈味底物肽制备的条件为:2000U/g底物Alcalase酶在60℃下水解时间3h,再加入80U/g底物Flavourzyme酶于50℃下继续作用4h,所制备的大豆肽DH和肽氮率分别达12.43%和55.58%,其MRPs具有较好的风味增强特性。

Soybean protein isolate was hydrolyzed by proteases to obtain hydrolysates used for the development of flavorings. Based on the appropriate endoprotease selected, Flavourzyme was further used. By the analysis of the degree of hydrolysis, peptide nitrogen rate and the sensory evaluation, the better hydrolysis processing of substrate peptides for Maillard reaction flavorings were obtained as follows： Alcalase concentration 2000U/g, temperature 60℃, pH 8.0, hydrolysis time 3h, Flavourzyme concentration 80U/g, temperature 50℃,hydrolysis time 4h. Under this condition, the obtained soybean peptides with degree of hydrolysis of 12.43% and peptide nitrogen rate of 55.58% were proper substrate for flavorings.