复合蛋白酶水解豆粕制备呈味基料的研究

Hydrolysis of Defatted Soybean Flakes by Complex Proteases

摘要:

采用碱性蛋白酶和风味蛋白酶水解豆粕蛋白制备呈味基料，并分析了豆粕酶解液的呈味成分。结果表明，添加风味蛋白酶1200 U/g和碱性蛋白酶1000 U/g（以豆粕蛋白计），55 ℃水解45 h后酶解液中总氮和氨态氮分别达到0.34 g/100g和0.68 g/100g，游离氨基酸占总氮的50 %，酶解液中大部分肽的分子量小于1000 Da。

Abstract:

The taste components of the enzymtic hydrolysate of defatted soybean flakes by Alcalase and Flavorzyme were studied. After hydrolyzed by 1200 U/g Alcalase and 1000 U/g Flavorzyme for 45 h at 55 ℃, the amino nitrogen and total nitrogen contents in the hydolysate reached 0.34 g/100 g and 0.68 g/100 g, respectively. Besides, the ratio of amino acids to total nitrogen was 50% and the molecular weights of most peptides in hydrolysate were less than 1000 Da.