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豆粕蛋白酶解过程中呈味物质的释放规律

Xiao SUN,Huiyun WANG,Haihua CHEN,Yan SHI,Yusheng WANG

Journal of Qingdao Agricultural University（2015）

Cited 22|Views1
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Abstract
探讨了不同酶解条件对豆粕酶解过程中呈味物质释放规律的影响.结果表明,酶解液中肽态氮的含量随着酶解温度、酶解pH、酶解时间的增加均呈现先增加后降低的趋势.总酸含量的变化受酶解条件的影响较大,酶解3h时糖的释放量最大.高效液相色谱分析结果表明,酶解液中的肽分子量在酶解过程中逐渐降低.氨基酸分析结果显示,酶解后,游离氨基酸和肽态氨基酸含量迅速增加.当酶解工艺为温度50℃、pH=6.5、时间4h时,所得酶解液整体味感较佳,适于做调味基料.
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Key words
soybean,protein,taste compounds,enzymolysis
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