酶解豆粕制备鲜味肽的研究进展

Advances in preparation of umami peptide from enzymatic hydrolysis of soybean meal

豆粕蛋白资源充足、营养丰富、含有多种氨基酸,是制备风味独特鲜味肽的优质蛋白来源。酶解豆粕蛋白制备鲜味肽具有提高蛋白利用、安全无毒、增鲜诱食等优点,是饲料行业生产营养、绿色、美味生物饲料的新思路。文章介绍酶解豆粕的研究现状、鲜味肽的制备方法,重点阐述酶解豆粕制备鲜味肽的方法和条件优化的进展,分析目前研究存在的问题及解决方法,以期为饲料行业实际生产提供参考。

Soybean meal is rich in protein resources, rich in nutrition, and contains a variety of amino acids. It is a high quality protein source for the preparation of unique flavor umami peptide. The preparation of umami peptide by enzymatic hydrolysis of soybean meal protein has the characteristics of improving protein utilization rate, safety, non-toxicity,increasing freshness and improving food attractiveness, etc. It is a new idea for the production of nutritious, green and delicious biological feed in the feed industry. In the paper, the research status of enzymatic soybean meal and the preparation method of umami peptide were introduced, the progress of enzymatic soybean meal preparation of umami peptide and the optimization of conditions were emphatically described, and the existing problems and solutions were analyzed and integrated in order to provide references and suggestions for the actual production of feed industry.