食品科学2017，Vol.38Issue(20)：169-175,7.DOI:10.7506/spkx1002-6630-201720024
微波辅助分步酶解紫苏饼粕蛋白制备鲜味肽
Preparation of Umami Peptide by Microwave-Assisted Stepwise Enzymatic Hydrolysis of Perilla Seed Meal Protein
摘要
Abstract
Umami peptide was prepared by microwave-assisted sequential enzymatic hydrolysis of perilla seed meal protein with alcalase followed by flavorzyme.Optimization of the hydrolysis conditions was performed using an orthogonal array design.Sephadex G-15 gel permeation chromatography,reversed phase-high performance liquid chromatography (RP-HPLC) and electronic tongue were applied to characterize the changes in peptide composition and umami taste during the hydrolysis process.The results showed that the optimum conditions for alcalase hydrolysis were as follows:microwave power,400 W;enzyme dosage,1 600 U/g;pH,10.0;temperature,60 ℃;and hydrolysis time,35 rain,and the optimum conditions for flavorzyme hydrolysis were as follows:enzyme dosage,1 600 U/g;pH,6.5;temperature,65 ℃;and hydrolysis time,40 min.A degree of hydrolysis of 44.86％ was obtained under the optimized conditions.Compared with single enzymatic hydrolysis,the microwave-assisted stepwise enzymatic hydrolysis was quicker and more efficient and showed improved taste.关键词
分步酶解/微波/凝胶层析/RP-HPLC/电子舌/鲜味肽Key words
step-wise enzymatic hydrolysis/microwave/gel permeation chromatography/RP-HPLC/electronic tongue/umami peptide分类
轻工纺织引用本文复制引用
李荣,于君,姜子涛,黄贤勇..微波辅助分步酶解紫苏饼粕蛋白制备鲜味肽[J].食品科学,2017,38(20):169-175,7.基金项目
天津市自然科学基金项目(12JCZDJC34100 （）
13JCYBJC18700) （）
