摘要
为探究不同酶解方法对香菇风味物质的影响,选用2种单酶(纤维素酶、风味蛋白酶)和1种复合酶(纤维素酶+风味蛋白酶)酶解香菇,比较不同酶处理的香菇风味物质的差别.结果显示:与对照组相比,纤维素酶组、风味蛋白酶组和复合酶组酶解液中可溶性糖总量分别显著上升144.21％,114.24％和438.28％,有机酸总量分别显著上升9.06％,8.31％和13.77％(P＜0.05),复合酶处理组显著高于单一酶处理组.复合酶组的呈味核苷酸含量分别显著高于对照组、纤维素酶组、风味蛋白酶组6.55％,4.90％和5.75％(P＜0.05).与对照组相比,风味蛋白酶和复合酶处理组的游离氨基酸含量显著上升了 56.19％和58.95％(P＜0.05).采用气相色谱-质谱联用分析共检出62种挥发性风味物质,其中醇类物质和含硫化合物最丰富.复合蛋白酶处理组中1-辛烯-3-醇(蘑菇醇)和1,2,3,5,6-五硫杂环庚烷(香菇素)相对含量较高,分别达到68.27％和8.06％.结论:纤维素酶和风味蛋白酶复合酶解能促进香菇可溶性糖、有机酸、呈味核苷酸和游离氨基酸及1-辛烯-3-醇(蘑菇醇)和1,2,3,5,6-五硫杂环庚烷(香菇素)等风味物质的释放.
Abstract
In order to explore the effects of different enzymatic hydrolysis methods on flavor substances of Lentinus edo-des,two single enzyme(cellulase,flavor protease)and one complex enzyme(cellulase+flavor protease)were selected for enzymatic hydrolysis of Lentinus edodes and the differences in the flavor substances of of Lentinus edodes after different enzymatic treatments were compared.The results showed that:Compared with the control group,the total amount of sol-uble sugar in cellulase group,flavor protease group and compound enzyme group increased by 144.21％,114.24％and 438.28％,respectively,and the total amount of organic acid increased by 9.06％,8.31％and 13.77％,respectively(P＜0.05).The compound enzyme treatment group was significantly higher than the single enzyme treatment group.The con-tent of taste-inducing nucleotides in the compound enzyme group was significantly higher than that in the control group,cellulase group and flavor protease group(6.55％,4.90％and 5.75％,respectively,P＜0.05).Compared with the control group,the free amino acid content of flavor protease and compound enzyme treatment groups increased by 56.19％and 58.95％,respectively(P＜0.05).A total of 62 volatile flavor compounds were detected by gas chromatography-mass spec-trometry,among which alcohols and sulfur compounds were the most abundant.The relative contents of 1-ocene-3-ol(mushroom alcohol)and 1,2,3,5,6-pentathiocycloheptane(lentinan)in the complex protease treatment group were high-er,which reached 68.27％and 8.06％,respectively.The results indicated that the complex enzymatic hydrolysis of cellu-lase and flavor protease could promote the release of flavor substances including soluble sugar,organic acids,flavor nu-cleotides,free amino acids,l-octen-3-ol and 1,2,3,5,6-pentathioheterocyclicheptane(lentinan)in Lentinus edodes.
基金项目
山西省自然科学基金项目(202103021224126)
食用菌山西省科技创新重点团队项目(201805D131009)
山西农谷建设科研专项(SXNGJSKYZX201903)
维普
万方数据