Preparation Process Optimization and Taste Evaluation of Lanmaoa asiatica Enzymatic Hydrolysate
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Abstract:
In order to improve the utilization rate and added value of Lanmaoa asiatica, the enzymatic hydrolysis conditions and compound ratio of neutral protease, papain and flavor protease were optimized by using amino acid nitrogen as the indicator and by the orthogonal test on the basis of single factor experiments. Then, amino acid automatic analyzer and high performance liquid chromatography were used to analyze the tasting subtances such as free amino acids, organic acids and flavor-active nucleotides in the the hydrolysate, in comabination with the evaluation of taste activity value (TAV) and equivalent umami concentration (EUC). The results showed that the optimal enzymatic hydrolysis process was: material-liquid ratio, 1:20 (m/m); pH, 7.0; temperature, 50 ℃; time, 1.5 h; addition amounts of neutral protease, flavor protease and papain (by weight ratio), 0.60%, 0.90% and 4.70%, respectively. Under such conditions, the amino acid nitrogen of the enzymatic hydrolysate was 124.01 mg/100 mL, the total amount of free amino acids was 12.33 mg/g, total amount of flavor-active nucleotides was 96.48 μg/g, total amount of organic acids was 4 511.59 μg/g, and EUC value was 2.46 g MSG/100 g. Therefore, the Lanmaoa asiatica enzymatic hydrolysate prepared through the optimal process was delicious and nutritious, which meets people's needs. This study provides a theoretical basis for the further processing of Lanmaoa asiatica.
