摘要
Glu-Ile可通过解淀粉芽孢杆菌源谷氨酰胺酶酶法合成。结果表明:反应得最佳底物浓度比Gln∶Ile为100∶200(mmol/L∶mmol/L),最适pH值在9~10之间,最适温度为37℃,反应时间为10h,最大产量为21.58mmol/L。γ-Glu-Ile可以增加鸡汤、牛肉汤和酱油的鲜味、厚味、酸味和甜味,且γ-Glu-Ile在鸡汤、牛肉汤和酱油中的厚味阈值分别为(0.62±0.20),(0.83±0.37),(0.91±0.29)mmol/L。商用解淀粉芽孢杆菌源谷氨酰胺酶可用于γ-Glu-Ile的酶法合成,γ-Glu-Ile因能增加鸡汤、牛肉汤和酱油中的呈味感受而作为呈味添加剂。
Glu-Ile can be synthesized by Bacillus amyloliquefaciens-derived glutaminase.The results show that the optimal substrate concentration ratio is Gln∶Ile of 100∶200(mmol/L∶mmol/L),and the optimum pH is 9~10,the optimum temperature is 37℃,the reaction time is 10 hours,and the maximum yield is 21.58 mmol/L.γ-Glu-Ile can increase the umami,thick taste,sourness and sweetness of chicken soup,beef soup and soy sauce,and the thick taste threshold ofγ-Glu-Ile in chicken soup,beef soup and soy sauce is(0.62±0.20),(0.83±0.37),(0.91±0.29)mmol/L respectively.Commercial B.amyloliquefaciens-derived glutaminase could be used for enzymatic synthesis ofγ-GluIle,andγ-Glu-Ile could be used as a flavoring additive by increasing the taste of chicken soup,beef soup and soy sauce.
作者
梁天一
曾晓房
董浩
白卫东
杨娟
LIANG Tian-yi;ZENG Xiao-fang;DONG Hao;BAI Wei-dong;YANG Juan(School of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;College of Food Engineering,Harbin University of Commerce,Harbin 150028,China)
出处
《中国调味品》
CAS
北大核心
2020年第5期78-82,共5页
China Condiment
基金
国家重点研发计划项目(2018YFD0901003,2016YFD0401500)
广州市科创委项目(201704020028,201704020029)
国家自然科学基金(31901814)。
