菌酶协同水解玉米浆制备植物蛋白调味液工艺优化

Preparation Optimization of Hydrolyzed Vegetable Protein from Corn Steep Liquor by Aspergillus oryzae and Flavourzyme

以高浓度玉米浆为原料,研究米曲霉种曲和风味蛋白酶协同水解玉米浆制备植物蛋白调味液的工艺,并分析产物的氨基酸态氮含量、可溶性蛋白含量和呈味氨基酸的组成,检测食品安全性。首先采用米曲霉种曲单独水解玉米浆,得到第一阶段水解液,第一段水解的适宜条件为pH5.5~6.0、水解时间3 h、加曲量质量分数为1.86%、温度50℃;再加入风味蛋白酶进行菌酶协同作用,适宜水解条件为pH7.0、水解时间3 h、加酶量1000 U/g、温度50℃。玉米浆原液、第一阶段水解液和菌酶协同水解液的氨基酸态氮含量分别为1.44、1.55、1.80 g/100 mL;可溶性蛋白含量分别为102.94、108.94、138.57 mg/mL;呈味氨基酸含量分别为3.74%、4.34%、4.80%。制备的植物蛋白调味液符合食品安全标准。

The preparation process of hydrolyzed vegetable protein(HVP)from high-concentration corn steep liquor by Aspergillus oryzae and flavourzyme was investigated and the content of amino nitrogen,the soluble protein concentration,and the composition of flavoring amino acids were analyzed to detect the food safety.A.oryzae was used to hydrolyze corn steep liquor alone to obtain the primary hydrolysate under the optimum conditions of pH5.5-6.0,hydrolysis time of 3 h,A.oryzae addition amount of 1.86%,and temperature of 50℃.The primary hydrolysate was further hydrolyzed by flavourzyme under the optimum conditions of pH7.0,hydrolysis time of 3 h,flavourzyme addition amount of 1000 U/g,and temperature of 50℃.The results showed that the amino nitrogen content of the original corn steep liquor,the primary hydrolysate,and the final hydrolysate was 1.44 g/100 mL,1.55 g/100 mL,and 1.80 g/100 mL,respectively;the soluble protein concentrations were102.94 mg/mL,108.94 mg/mL,and 138.57 mg/mL,respectively;the content of flavoring amino acids was3.74%,4.34%,and 4.80%,respectively.The prepared HVP met food safety standards.