香菇柄提取液鲜味成分的酶解增效工艺研究

Optimization enzymolysis conditions for improving umami taste from extract of shiitake mushroom stipe

为了进一步增强鲜味,采用5’-磷酸二酯酶和中性蛋白酶双酶酶解香菇柄提取液。通过单因素实验和正交实验优化5’-磷酸二酯酶酶解的最佳工艺条件,并在此基础上与中性蛋白酶联合,通过正交实验优化双酶酶解香菇柄提取液最佳工艺条件。结果表明,5’-磷酸二酯酶酶解的最佳工艺条件为加酶量0.3%、酶解pH5.0、酶解时间2 h、酶解温度60℃,在此条件下5’-核苷酸含量为0.41 mg/mL。复合酶法最佳工艺条件为5’-磷酸二酯酶加酶量0.3%、中性蛋白酶加酶量0.8%,酶解pH6.5、酶解温度50℃、酶解时间2 h,在此条件下测得5’-核苷酸含量为0.42 mg/mL,氨基态氮含量为0.45 mg/mL。通过以上结果,在不显著降低呈现滋味成分含量的情况下,复合酶解可比单酶分步酶解(5'-磷酸二酯酶2 h、中性蛋白酶3 h)节约一半时间以上。

In order to improve umami taste content, the extract of shiitake mushroom（Lentinus edodes） stipe was hydrolyzed by 5＇-phosphodiesterase（5＇-PDE） and neutral protease. Single factor and orthogonal experiments were used to optimize the optimum conditions of enzymatic hydrolysis of 5＇-PDE. Then the optimum process conditions of enzymatic hydrolysis of the extract from shiitake mushroom stipe were optimized through orthogonal test combined with neutral protease. The results showed that the optimum conditions for enzymatic hydrolysis of 5＇-PDE were as follows, the addition of enzyme was 0.3%, enzymolysis pH value was 5.0, enzymolysis time was 2 h and enzymolysis temperature was 60 ℃. On this condition, 5＇-nucleotides content was 0.41 mg/m L. The optimum process conditions of compound enzyme method were as follows, 5＇-PDE addition of enzyme was 0.3%, neutral protease addition of enzyme was 0.8%, enzymolysis pH value was 6.5, enzymolysis temperature was 50 ℃ and enzymolysis time was 2 h. Under this condition, the contents of 5＇-nucleotides and amino nitrogen were 0.42 mg/mL and 0.45 mg/m L, respectively. According to above results, the enzymolysis of the compound enzymes can be reduced by half the time without significantly reducing the content of umami taste.