摘要
首次研究了预处理对高浓大豆蛋白酶解产物蛋白水解度和蛋白回收率测定方法的影响,并通过酶种类、pH、温度和加酶量单因素试验和感官评价,对高浓大豆分离蛋白酶解工艺进行优化。研究结果表明:在高浓蛋白酶解体系中,水解度测定采用不离心直接测酶解物的预处理方法,蛋白回收率测定采用稀释离心的预处理方法较能反映真实水解效果。高浓蛋白酶解体系中离心处理会导致水解度显著降低,且固形物浓度越高,离心预处理造成的误差越大。利用酸性蛋白酶(PR23)酶解高浓大豆分离蛋白,当pH为3.0,温度为55℃,加酶量为1%的条件下,酶解8h,水解度和蛋白回收率分别达到13.08%和51.13%,以0.1%高浓蛋白酶解物与0.3%食盐进行调配时,能获得鲜味和综合感官评分较佳的产物。
The influences of differerlt pretreatments on the measurement of degree of hydrolysis（DH） and protein recovery of high-concentration soybean protein isolates （SPI） enzymatic hydrolysates are studied. Single factor experiments of enzyme types, pH, reaction temperature, enzyme amount and sensory evaluation are adopted to optimize the process. According to the results, DH is determined by direct measurement method and protein recovery is determined by centrifugation after dilution method to obtain a precise result of enzymolysis effect in system. Centrifugation method leads to a significant reduction in the DH. Under the conditions of pH of 3.0, temperature of 55 ℃, enzyme amount of 1% and enzymolysis duration of 8 h, DH and protein recovery could reach 13. 08% and 51. 13% respectively. Mix 0. 1% SPI concentrated enzymatic hydrolysates with 0. 3% salt, and it presents good unami and high comprehensive sensory score.
出处
《中国调味品》
CAS
北大核心
2018年第1期52-56,共5页
China Condiment
基金
国家自然科学基金项目(31201416
31571821)
广州市科技计划项目(201604020067)
关键词
高固形物浓度
大豆分离蛋白
水解度
蛋白回收率
感官评价
鲜味
high solids concentration
soybean protein isolate
degree of hydrolysis
protein recovery
sensory evaluation
unami
