食品与发酵工业2025，Vol.51Issue(12)：11-20,中插1,11.DOI:10.13995/j.cnki.11-1802/ts.040560
高鲜酵母抽提物的制备及产品性质分析
Preparation and performance of high-freshness yeast extract
摘要
Abstract
The purpose of this paper was to optimize the enzymatic hydrolysis conditions of yeast extract(YE)prepared by brewer's yeast G03H8,analyze the properties of G03H8 yeast extract(GYE),and provide a technical reference for its application in the field of food and condiments.Results showed that the optimal enzymatic hydrolysis conditions were as follows:snail enzyme addition of 1％(mass fraction),wall-breaking enzyme enzymatic hydrolysis time of 6 h,neutral protease addition of 1％(mass fraction),neutral protease enzy-matic hydrolysis time of 20 h,5′-phosphodiesterase addition of 0.06％(mass fraction),and 5′-phosphodiesterase enzymatic hydrolysis time of 8 h.The umami intensity of GYE prepared under optimal conditions was 9.33±0.08.Sensory evaluation and electronic tongue a-nalysis showed that the umami of the aqueous solution was prominent,and the umami intensity was significantly higher than that of the commercially available products.The composition analysis of taste nucleotides and free amino acids showed that the contents of 5′-guany-late and umami amino acids were the highest,with taste activity value values of 335.22 and 97.62,respectively,and monosodium gluta-mate(MSG)equivalentvaluesof36.29 g MSG/g.The analysis of volatile flavor compounds showed that the types and contents of impor-tant volatile compounds were higher than those of the commercially available products FA62 and PK002,the main volatile compounds were phenylethanol with a relative content of 2 022.70 μg/kg,which was rose-scented,and the relative content of pyrazines was866.41 μg/kg,which showed the aroma of barbecued meat.The YE prepared in this experiment has outstanding umami taste and pleasant smell,and has potential application value in the field of food condiments.关键词
啤酒酵母/酵母抽提物/酶解/鲜味成分/特征风味物质Key words
brewer's yeast/yeast extracts/enzymolysis/umami ingredients/characteristic flavor substances引用本文复制引用
朱华健,陈皓,李宛格,钮成拓,李崎,刘春凤..高鲜酵母抽提物的制备及产品性质分析[J].食品与发酵工业,2025,51(12):11-20,中插1,11.基金项目
国家自然科学基金项目(32272282) （32272282）
