茶褐牛肝菌酶解制备呈味肽基料的工艺研究

Study of Enzymatic Hydrolysis Technology for Preparing Flavor Peptide Base from Neoboletus brunneissimus

目前对于野生食用菌鲜美味道的研究主要集中在呈味氨基酸、核苷酸和其相关的物质上,而对构成其鲜美浓郁和圆润香滑味感的呈味肽研究较少,因此应用酶解技术挖掘鲜味特性突出的野生菌鲜味肽,对于食品工业中鲜味物质的研究具有重要的理论意义和实用价值.本文以茶褐牛肝菌为研究对象,采用酶解的方法,以肽含量和感官评价为指标,研究制备茶褐牛肝菌呈味肽基料的最佳酶解工艺.采用多种水解酶对茶褐牛肝菌进行酶解试验,优先筛选出风味蛋白酶和碱性蛋白酶,并在两种酶单因素试验的基础上采用正交试验优化酶解条件.结果表明:风味蛋白酶和碱性蛋白酶混合后进行酶解,加酶量分别为3 000 U/g和1 500 U/g,酶解时间为1 h,初始pH为7,酶解温度为50℃,在此最佳条件下,酶解液中肽含量高达9.27 mg/mL,酶解液为浅褐色,透明性良好,菌香浓郁,鲜味突出,感官评分为7.14.

Previous studies on the taste of wild mushroom mainly focused on the content of free amino acids,nucleotides and other related compounds,but the peptides contributing to the flavor as well as the sensation of mellow,creamy taste has rarely been studied.Therefore,the enzymatic extraction of flavor peptides responsible for prominent taste characteristics of wild mushroom has significant research and economic value for the food industry.The optimum enzymatic hydrolysis technology of Neoboletus brunneissimus to produce flavor peptide base,which is determined by the peptide content and sensory evaluation,is explored.A variety of enzymolysis experiments with different enzymes are performed on N.brunneissimus.Flavourzyme and Alcalase are then selected as the best enzymes,and relevant optimization enzymatic hydrolysis conditions are obtained thereafter by single factor and orthogonal test.It is shown through the results that the optimum conditions are as follows：mixed enzymatic hydrolysis with Flavourzyme and Alcalase at 3 000 U/g and 1 500 U/g respectively,enzymolysis time being 1h,beginning pH7 and temperature at 50 ℃.Under the best conditions,enzymatic hydrolyzate is light brown,with good transparency,strong aroma and umami.The content of peptide is 9.27 mg/mL and the sensory evaluation is 7.14.