摘要
以水解度、蛋白回收率和感官评价为指标,探究不同蛋白酶、酶解温度、pH及时间对豌豆蛋白酶解效率的影响,并对其酶解工艺进行优化,同时对最优酶解条件下获得的豌豆蛋白酶解产物的肽分子量分布和氨基酸组成进行分析。结果表明:豌豆蛋白最优酶解条件为采用风味蛋白酶酶解,温度50℃,pH 7.0,酶解时间24 h,在此条件下,豌豆蛋白水解度为22.63%,蛋白回收率为58.08%,且该酶解产物中小分子肽(<1 kDa)约为65.60%。豌豆蛋白酶解产物中必需氨基酸含量为39.16%,鲜味氨基酸含量为36.79%,甜味氨基酸含量为15.03%。
The effects of different proteases,hydrolysis temperatures,pH values and time on the hydrolysis efficiency of pea protease are investigated with hydrolysis degree,protein recovery rate and sensory evaluation as the indexes,and the enzymatic hydrolysis process is optimized.At the same time,the peptide molecular weight distribution and amino acid composition of hydrolysis products of pea protease are analyzed under the optimal enzymatic hydrolysis conditions.The results show that the optimal enzymatic hydrolysis conditions of pea protein are as follows:the temperature is 50℃,the pH valme is 7.0,and the enzymatic hydrolysis time is 24 h.Under such circumstances,the hydrolysis degree of pea protein is 22.63%,the protein recovery rate is 58.08%,and the small molecular peptide(<1 kDa)of the enzymatic hydrolysis product is about 65.60%.The content of essential amino acids,umami amino acids and sweet amino acids is 39.16%,36.79% and 15.03% respectively in the hydrolysates of pea protease.
作者
杨文君
段杉
崔春
YANG Wen-jun;DUAN Shan;CUI Chun(College of Food Science,South China Agricultural University,Guangzhou 510642,China;College of Food Science and Engineering,South China University of Technology,Guangzhou 510640,China)
出处
《中国调味品》
CAS
北大核心
2021年第8期1-5,共5页
China Condiment
基金
国家重点研发计划(2016YFD0400803)。
关键词
豌豆蛋白
风味蛋白酶
酶解工艺
咸味肽
pea protein
flavourzyme
enzymolysis technology
salty peptides
