[1]刘冰等.双酶法制备条浒苔鲜味肽工艺研究[J].中国调味品,2021,46(4):102-110.
 Research on the rocess of Enteromorpha Clathrata Umami Peptide Prepared by Double Enzyme Method[J].CHINA CONDIMENT,2021,46(4):102-110.
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双酶法制备条浒苔鲜味肽工艺研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年4期
页码:
102-110
栏目:
出版日期:
2021-04-09

文章信息/Info

Title:
Research on the rocess of Enteromorpha Clathrata Umami Peptide Prepared by Double Enzyme Method
作者:
刘冰等
文献标志码:
A
摘要:
研究双酶法制备条浒苔鲜味肽工艺优化。以水解度和鲜味的感官评价为考察指标,经筛选确定由胰酶与风味酶复配,通过单因素试验、均匀实验和响应面优化实验得出最佳酶解工艺条件为:双酶同步酶解、温度 46.5℃、胰酶比风味酶为2:1(酶活比)、酶添加总量1965.26U/g·pro、pH 7.49、酶解时间 2.91h 、固液比1:20(g/mL)。该条件下酶解产物鲜味值为7.34±0.24、水解度为22.34%±0.38。通过超滤膜分离技术和肽含量检测,为浒苔鲜味肽后期深加工提供理论支撑。
Abstract:
To study the process optimization of Enteromorpha clathrata Umami peptide prepared by double enzyme method. Degree of hydrolysis and sensory evaluation of Umami were taken as evaluation indexes, the compound of trypsin and Umami protease was determined by screening; the single factor experiment, uniform experiment and response surface optimization experiment were used to obtain the optimum enzymatic hydrolysis process conditions, namely simultaneous enzymatic hydrolysis by double enzymes, temperature for 46.5 ℃, the ratio of trypsin to Umami enzyme (2:1) (enzyme activity ratio), total enzyme addition 1965.26 U / g·pro, pH for 7.49, enzymatic hydrolysis time for 2.91 h, solid-liquid ratio for 1:20 (g / mL). Under this condition, the Umami value of the hydrolysate was 7.34 ± 0.24, and DH was 22.34% ± 0.38. The ultrafiltration membrane separation technique and peptide content were used to provide theoretical support for further processing of Enteromorpha clathrata Umami peptides.
更新日期/Last Update: 2021-04-09