不同蛋白酶对香菇酶解液性质的影响

选用碱性蛋白酶、风味蛋白酶和中性蛋白酶水解香菇粉，研究不同蛋白酶对香菇酶解液的水解度、营养成分、感官评价和挥发性风味物质的影响。结果表明，随着酶解时间的延长，三种酶解液的水解度先升高后降低，风味蛋白酶酶解4 h的酶解液水解度最高，达到26.03%；酶解液的可溶性蛋白质含量、多糖含量及鲜味和香菇特征风味在酶解过程中的变化趋势与水解度类似，其中碱性蛋白酶酶解液多糖含量较高、苦味最明显，风味蛋白酶酶解液可溶性蛋白质含量较高、苦味整体最弱，4 h的酶解液的整体感官评分最高，为22.80分。气相色谱-质谱联用（GC-MS）分析三种蛋白酶解液共检出30种挥发性风味物质，其中含硫化合物相对含量占绝对优势，均高达90%以上，对风味的贡献最大；醛类物质种类最多，含量仅次于含硫化合物，其中风味蛋白酶解液中醛类物质相对含量最高。因此，风味蛋白酶酶解液水解度、营养成分更高，且整体风味更好。

Effects of different protease on the property of Lentinus edodes enzymatic hydrolysate

Mushroom (Lentinus edodes) powder was hydrolyzed by alkaline protease, flavor protease and neutral protease, and the effects of different proteases on hydrolysis degree, nutrient components, sensory evaluation and volatile flavor substances of mushroom enzymatic hydrolysate were studied. The results showed that with the prolonging of hydrolysis time, the hydrolysis degree of the 3 kinds of hydrolysate increased first and then decreased. The hydrolysis degree of hydrolysate by flavor protease for 4 h was the highest, reaching 26.03%. The changing trend of soluble protein content, polysaccharide content, umami and characteristic flavor of mushroom during enzymatic hydrolysis were similar to the hydrolysis degree. Among them, the alkaline protease hydrolysate had higher polysaccharide content and most obvious bitterness. The flavor protease hydrolysate had higher soluble protein content and the weakest bitterness, and the overall sensory score of hydrolysate of 4 h was the highest, which was 22.80 points. A total of 30 volatile components in the 3 kinds of enzymatic hydrolysate were detected by GC-MS, among them, the relative content of sulfur compounds was absolutely dominant, and all of them reached more than 90% and contributed the most to flavor. Aldehydes had the most varieties and the contents were second only to that of sulfur compounds, and the relative content of aldehydes in flavor protease hydrolysate was the highest. Therefore, the flavor protease hydrolysate had higher hydrolysis degree, nutrient components and overall better flavor.