金针菇的酶解工艺及热反应风味成分分析

Enzymolysis Technology of Flammulina velutipe and Flavor Component Analysis from Maillard Reaction

为了研究经济、实用的酶解金针菇风味调味品,以市售鲜金针菇为原料,采用纤维素酶和风味蛋白酶及其双酶水解金针菇,制备富含氨基酸的酶解液,经美拉德热反应制备风味独特的调味品。通过单因素和正交试验,以水解度为指标,探讨加酶量、酶解时间、料液比、初始p H值和酶解温度对金针菇酶解效果的影响,用气相色谱-质谱联用仪(GC-MS)分析美拉德热反应酶解液的风味成分。结果表明,纤维素酶和风味蛋白酶(1∶1,W/W)混合酶解效果优于单酶。当混合酶加酶量0.5%、酶解时间2 h、料液比1∶20、p H 6.0和酶解温度50°C时,水解度最高为31.20%,酶解液中呈鲜谷氨酸占比最高为23.6%,美拉德热反应主要风味成分有24种,包括醛类、酮类、呋喃类、醇类等化合物,其中八碳类化合物对风味有重要贡献,相对含量达46.07%。

The edible mushroom Flammulina velutipes was hydrolyzed by cellulose and flavourzyme to prepare umami hydrolysate. The unique flavor of spices was prepared by maillard reaction using the enzymatic hydrolysate. The effects of enzymatic conditions like enzyme-to-substrate ratio, hydrolysis time, feed-liquid ratio, p H and hydrolysis temperature on degree of hydrolysis（DH） were explored through single factor experiments and orthogonal test. Flavor components by the maillard reaction were analyzed by gas chromatography-mass spectrometry（GC-MS）. The results showed that the optimal hydrolysis conditions were complex enzymes of cellulose and flavourzyme 0.5%, hydrolysis time 2 h, feed-liquid ratio 1∶20, p H 6.0 and hydrolysis temperature of 50 ℃, which DH got up to 31.20%. Under these conditions, the umami flavor of glutamic acid was 23.6% among the whole amino acid in the hydrolysate. By GC-MS analysis, 24 kinds of volatile compounds were identified after maillard reaction, which mainly included aldehydes, ketones, furans and alcohols. Among these compounds, a series of compounds containing eight carbons are the main volatiles with the relative percentage content 46.07%.