响应面法优化复合酶酶解制备风味大豆肽

摘要

为探究最佳风味大豆肽的制备工艺,以大豆分离蛋白为原料,综合考虑水解度和感官评分,确定了风味蛋白酶和碱性蛋白酶复配后酶解效果较好,并采用响应面法对酶解条件进行优化.研究结果:风味蛋白酶和碱性蛋白酶复配比例0.8:1.0(酶活比)、酶解时间2.5 h、酶解温度50℃、pH 7.5、加酶量2167 U/g的酶解条件下制备的风味大豆肽的风味最好,感官评分最高,为5.38.%To explore the best preparation process of flavor soybean peptide,the soybean protein isolate is taken as the raw material,and the hydrolysis degree and sensory score are comprehensively considered,it is confirmed that the enzymolysis effect of flavourzyme and alkaline protease is better, and the response surface method is used to optimize the enzymolysis conditions.The research results show that when the enzymatic hydrolysis conditions are as follows:the ratio of flavourzyme to alkaline protease is 0.8:1.0 (enzyme activity ratio),the enzymolysis time is 2.5 h,the enzymolysis temperature is 50 ℃,the pH value is 7.5,the enzyme dosage is 2167 U/g,the prepared soybean peptide has the best flavor and the highest sensory score of 5.38.