葡萄糖氧化酶对花生蛋白酶解过程中褐变的抑制

Browning inhibition during enzymatic hydrolysis of peanut protein by glucose oxidase

为减轻花生蛋白酶解过程中的褐变现象,利用葡萄糖氧化酶对木瓜蛋白酶(Papain)和风味蛋白酶(Flavorzyme)水解花生蛋白酶解液中的褐变进行抑制。研究结果表明,为减少残留红衣中色素类物质的影响,建议彻底去除原料中的花生红衣;选用的4种抑制剂中葡萄糖氧化酶的抑制效果最显著;通过单因素和响应面试验优化,确定葡萄糖氧化酶抑制褐变的最佳工艺参数为:葡萄糖氧化酶用量5985 U/g,体系p H6.5,在63℃条件下反应180 min。此条件下,色素抑制率为(40.01±0.19)%,与预测值接近。

In order to alleviate browning phenomenon, glucose oxidase was added into the enzymatic hydrolysate of peanut protein hydrolyzed with papain and flavorzyme. The research results show that peanut skin should be removed thoroughly to reduce the infl uence of residual pigment; glucose oxidase had more signifi cant inhibiting results than other three kinds of browning inhibitors; the optimum browning inhibition conditions were as followings： glucose oxidase dosage was 5985 U/g, p H 6.5, reaction 180 min in 63 ℃. Under these conditions, the inhibition rate of pigment was（40.01±0.19）%, close to the forecast.