基于深度酶解花生蛋白制备增咸酶解液的工艺优化

Process optimization for the preparation of salt-enhancing digests based on deep enzymatic digestion of peanut proteins

中文关键词:  减盐  花生蛋白  深度酶解  工艺优化  电子舌

英文关键词:salt reduction  peanut protein  deep enzymatic hydrolysis  process optimization  electronic tongue

中文摘要:

      目的 基于深度酶解花生蛋白制备增咸酶解液, 并探究其最佳制备工艺。方法 采用复合酶分步酶解法制备花生蛋白增咸酶解液, 以单因素实验和响应面法确定最佳酶解条件, 并通过对酶解产物的相对分子量分布、氨基酸含量、游离氨基酸含量和电子舌结果进行分析, 解析酶解产物的增咸特性。结果 花生蛋白增咸酶解液的最佳工艺参数为: 花生蛋白混合料液(料液比1:10, g:mL), 95°C下热处理20 min, 调节pH 6.5, 木瓜蛋白酶加酶量: 3020 U/g底物, 55°C酶解2.8 h, 风味蛋白酶加酶量: 610 U/g底物, 55°C继续酶解3.8 h。在此条件下花生蛋白水解度高达16.65%。经感官评价和电子舌分析结果表明: 当0.5% (m/m)的花生蛋白酶解物加入到0.5% (m/m) NaCl溶液时, 咸味增强率可达76.21%。结论 经深度酶解作用后, 酶解产物分子量均在3000 Da以下, 同时鲜味氨基酸占比较高, 赋予酶解产物增咸的呈味特性, 此研究为花生蛋白在减盐食品的应用提供了理论依据。

英文摘要:

      Objective To prepare the salt-enhancing enzyme hydrolysate based on deep enzymatic hydrolysis of peanut protein and explore the optimal preparation process. Methods The peanut protein salt-enhancing enzyme solution was prepared by stepwise enzymatic hydrolysis with compound enzyme. The optimal enzymatic conditions were determined by one-factor experiment and response surface method, and the salt-enhancing properties of the enzyme products were analyzed by analyzing the relative molecular weight distribution, amino acid content, free amino acid content, and electronic tongue results of the enzyme products. Results The optimal process parameters of peanut protein enzymatic hydrolysis solution were as follows: Peanut protein mixture (material-liquid ratio of 1:10, g:mL), with heat treatment at 95°C for 20 min, adjusted pH 6.5, papain enzyme dosage: 3020 U/g of the substrate, enzymatic hydrolysis at 55°C for 2.8 h, and flavor protease enzyme dosage: 610 U/g of the substrate, and enzymatic hydrolysis was continued at 55°C for 3.8 h. The degree of hydrolysis of peanut protein was as high as 16.65% under the above conditions. The results of sensory evaluation and electronic tongue analysis showed that when 0.5% (m/m) of the enzymatic hydrolysis products was added to 0.5% (m/m) NaCl solution, the salty flavor enhancement could reach 76.21%. Conclusion After deep enzymatic hydrolysis, the molecular weight of the enzymatic hydrolysis products is below 3000 Da, and the proportion of umami amino acids is relatively high, which is endowing the enzymatic hydrolysis products with saltiness and flavor characteristics. This study provides a theoretical basis for the application of peanut protein in salt reducing foods.