微波辅助分步酶解紫苏饼粕蛋白制备鲜味肽

在微波辅助的条件下,利用碱性蛋白酶和风味蛋白酶分步对紫苏饼粕蛋白进行水解,应用正交试验确定了最佳的酶解条件。通过Sephadex G-15凝胶层析、反相高效液相色谱(reversed phase-high performance liquid chromatography,RP-HPLC)法和电子舌技术对酶解液成分与鲜味的变化进行了表征。结果表明,在微波功率400 W条件下,第1步碱性蛋白酶最佳酶解条件为酶添加量1 600 U/g、p H 10.0、微波温度60℃、微波时间35 min;第2步风味蛋白酶的最佳酶解条件为酶添加量1 600 U/g、p H 6.5、微波温度65℃、微波时间40 min,分步酶解最终水解度为44.86%。最后通过凝胶层析、RP-HPLC与电子舌表征,证明微波辅助分步酶解法快速、高效,且与单独酶解所得产物相比,其产物鲜味改善明显。

Preparation of Umami Peptide by Microwave-Assisted Stepwise Enzymatic Hydrolysis of Perilla Seed Meal Protein

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 min, 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.