蛋白鲜味肽调味品生产工艺初探

Initially Production Technology of Protein Umami Peptide Compound Condiment

蛋白二次酶解技术生产蛋白鲜味肽能够在保有传统鲜味的同时,有效提高蛋白质得率,利于人体吸收。试验根据不同水产品的呈味特点,选择沙丁鱼和对虾为实验原料,利用复合蛋白酶对原料进行初步定向酶解并超滤,制备具有独特风味的短肽。采用响应面法优化酶解水产蛋白工艺,水解度作响应值,以探究酶添加量、酶解温度、时间及p H值对鲜味肽得率的影响,得到初步酶解制备鲜味肽最优工艺条件:复合蛋白酶加酶量3.3%、温度57℃、酶解时间3.5h、pH为7.1。

The protein flavor peptide produced by secondary hydrolysis technology could improve the protein yield effectively and be conducive to human absorption. The experiment according to the flavor characteristics of different water products,selected the sardine and shrimp as experimental material,the complex protease enzyme initially directional enzymolysis technology and ultrafiltration technology,preparation of peptide flavor improvement. The response surface method and the design of Box-Behnken to optimize the process of enzymatic hydrolysis of aquatic protein,the degree of hydrolysis was used as index to investigate the effects of enzyme addition,enzymatic hydrolysis temperature,time and p H on the yield of umami peptides. The optimal process conditions of enzyme preparation segmented umami peptides hydrolysis were compound protease hydrolysis enzyme amount 3. 3%,temperature 57℃,hydrolysis time 3. 5 h,pH 7. 1.