乳蛋白呈味肽的酶解工艺优化

利用响应面对乳蛋白呈味肽的酶解工艺进行优化。以奶油分离蛋白为底物,复合酶Flavourzyme和Neutrase为水解用酶,结合单因素试验考察温度、初始p H值和底物浓度对酶解产物三氯乙酸-可溶性氮含量(TCA-N%)的影响。通过响应面实验进一步优化酶解条件得到:在底物浓度0.028 g/mL,N酶添加量2%,F酶添加量6%的基础上,最佳酶解条件为温度45.66℃,pH 8.2,反应时间12.04 h。此时的酶解产物奶味足,无苦味。

Optimization of enzymatic hydrolysis of milk flavor peptides

Response surface analysis was used to optimize the enzymatic conditions of milk flavor peptides.The enzyme combination of Flavourzyme and Neutrase were employed to hydrolyze Extracted Creamy protein.To analyze the effect of TCA-N% based on different temperature,initial pH and variety of concentration of the hydrolysis substrate by univariate analysis.Three factors and three levels of response surface test of hydrolysis conditions of Extracted Creamy protein were taken to optimize the main factors as temperature,initial pH,and the impact of time.The optimal enzyme hydrolysis conditions were as followed:pH 8.2,45.66 ℃,reaction for 12.04 h,substrate concentration 0.028 g/mL,adding 6% Flavourzyme and 2% Neutrase.The enzymatic product had a rich and pleasant butter flavor,no bitter taste.