首页|秀珍菇残次菇超声酶解工艺优化及挥发性风味成分分析

秀珍菇残次菇超声酶解工艺优化及挥发性风味成分分析

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为提高秀珍菇副产物的附加值,利用秀珍菇残次菇制备调味基料,筛选适宜的蛋白酶酶解秀珍菇残次菇,基于水解度、模糊数学评定法设计单因素试验和响应面法优化超声波耦合蛋白酶酶解的工艺参数,分析酶解产物的抗氧化性和挥发性风味成分.结果表明,超声酶解最佳工艺条件为料液比1∶30、酶添加量1.5％、pH 7.0、温度47 ℃、时间72 min、超声功率420 W.在此条件下,秀珍菇水解度、酶解产物得率和综合评分分别为(51.98±3.82)％、(71.83±3.61)％、98.04±3.58;酶解后的总氨基酸含量、抗氧化活性都有显著提高(P＜0.05);主要挥发性成分蘑菇醇含量显著增加,月桂烯含量显著减少,且新增了 12种挥发性香气成分.该研究结果为秀珍菇残次菇制备调味基料提供了理论和技术支持.
Optimization of Ultrasonic Enzymatic Hydrolysis Process and Analysis of Volatile Flavor Components of Defective Pleurotus geesteranus
In order to improve the added value of Pleurotus geesteranus by-products,defective Pleurotus geesteranus is used to prepare seasoning basic material,and suitable protease is screened for enzymatic hydrolysis of defective Pleurotus geesteranus.Based on the degree of hydrolysis and fuzzy mathematics evaluation method,single factor test and response surface method are designed to optimize the process parameters of ultrasonic coupled protease enzymatic hydrolysis,and the antioxidant activity and volatile flavor components of enzymatic hydrolysates are analyzed.The results show that the optimal process conditions of ultrasonic enzymatic hydrolysis are solid-liquid ratio of 1:30,enzyme addition amount of 1.5％,pH of 7.0,temperature of 47 ℃,time of 72 min and ultrasonic power of 420 W.Under these conditions,the degree of hydrolysis,the yield of enzymatic hydrolysates and the comprehensive score of Pleurotus geesteranus are(51.98±3.82)％,(71.83±3.61)％and 98.04±3.58 respectively.The total amino acid content and antioxidant activity after enzymatic hydrolysis both significantly increase(P＜0.05).The content of main volatile component l-octen-3-ol increases significantly,the content of myrcene decreases significantly,and 12 new volatile aroma components appear.The research results have provided theoretical and technical support for the preparation of seasoning basic material with defective Pleurotus geesteranus.

defective Pleurotus geesteranusenzymatic hydrolysateresponse surface optimizationantioxidant capacityvolatile components

宋心鹏、陈寿辉、冯梦媛、陈宗忠、李怡彬

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福建师范大学生命科学学院,福州 350117

福建省农业科学院农产品加工研究所,福州 350004

福建农林大学金山学院,福州 350003

福建创新食品科技有限公司,福州 350101

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秀珍菇残次菇 酶解液 响应面优化 抗氧化能力 挥发性成分

福建省科技计划-创新资金项目福建省人民政府-中国农业科学院农业高质量发展超越"5511"协同创新工程项目福建省财政专项-科技创新团队项目

2022C0028XTCXGC2021014CXTD2021018-2

2024

10.3969/j.issn.1000-9973.2024.07.004

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中国调味品

CSTPCD北大核心
影响因子：0.541
ISSN：1000-9973
年,卷(期)：2024.49(7)