该研究旨在通过转氨酶诱导糖基化制备蚕蛹蛋白糖肽，探讨其鲜味增强作用及其危害物分析。首先，以感官评分、接枝度为评价指标，在单因素试验的基础上，通过响应面优化确定TGase酶促反应的最佳条件，再比较高温美拉德反应产物（High Temperature Maillard Reaction Products, HMP）与低温酶促反应产物（Low-Temperature Enzymatic Glycosylation Reaction Products, LEP）的滋味和危害物之间的差异。结果表明，低温酶促反应的最佳工艺条件为：肽/糖比2.2:1，蛋白肽质量分数为6.5%，反应初始pH值为6.9，反应温度为50 ℃，TGase酶质量分数为3%，反应时间4 h。在相同浓度和糖基化程度下，HMP的丙烯酰胺含量为113.3 μg/mL；5-羟甲基糠醛3.0 μg/mL；糠醛1.76 μg/mL，LEP的丙烯酰胺含量降低至64.05 μg/mL；5-羟甲基糠醛1.96 μg/mL；糠醛0.01 μg/mL。LEP的三大危害物含量均显著低于HMP，证明低温酶促反应优于美拉德反应。感官结果显示HMP和LEP的滋味无显著差异，与对照组相比，LEP的感官评分显著增加，说明低温酶促反应可作为蚕蛹蛋白肽组分增鲜的另外一种有效手段，研究表明，综合危害物、感官评价结果分析，低温酶促反应对蚕蛹蛋白肽组分有增鲜和降低危害物生成的作用。

The purpose of this study was to prepare silkworm pupa protein glycopeptides by transglutaminase-induced glycosylation, and explore their umami taste-enhancing effect and hazardous substances. On the basis of single factor experiments, the conditions of TGase enzymatic reaction were optimized by the response surface methodology with sensory score and grafting degree as the evaluation indexes. Then, the differences in taste and hazardous substances between the high temperature Maillard reaction products (HMP) and low-temperature enzymatic glycosylation reaction products (LEP) were compared. The results showed that the optimum conditions for low-temperature enzymatic reaction were as follows: peptide/sugar ratio, 2.2:1; protein peptide mass fraction, 6.5%; initial pH of the reaction, 6.9; reaction temperature, 50 ℃. mass faction of TGase enzyme, 3%; reaction time, 4 h. At the same concentration and degree of glycosylation, the contents of acrylamide, 5-hydroxymethylfurfural and furfural were 113.3 μg/mL, 3.0 μg/mL and 1.76 μg/mL in HMP, respectively. However, in LEP, the contents of acrylamide, 5-hydroxymethylfurfural and furfural were reduced to 64.05 μg/mL, 1.96 μg/mL and 0.01 μg/mL, respectively. The contents of the three major hazards of LEP were significantly lower than those of HMP, indicating that the low-temperature enzymatic reaction was superior to the Maillard reaction. The sensory results showed that there was insignificant difference in the taste between HMP and LEP. Compared with the control group, the sensory score of LEP was significantly increased, indicating that the low-temperature enzymatic reaction can be used as another effective approach for increasing the umaminess of silkworm pupa protein peptide components. The results showed that the lowtemperature enzymatic reaction could enhance the umaminess and reduce the formation of hazard substances in silkworm pupa protein peptide fractions on the basis of the hazard and sensory analyses.

化学与精细化工广东省实验室潮州分中心科技计划项目（HJL202202B001）；广州市科技计划项（2023E04J1271）；广东省农业科学院农业优势产业学科团队建设项目（202119TD）；财政部和农业农村部：国家现代农业产业技术体系资助（CARS-18-ZJ0503）；佛山市财政专项资金-2022年高水平广东省农业科技示范市建设资金市院合作项目