Optimization of protein hydrolysis process and component analysis Oudemansiella radicata
The protein hydrolysis process and composition analysis of Oudemansiella radicata were optimized.Using cellulase-flavor protease composite enzymatic digestion method to extract the flavor substances of Oudemansiella radicata,the best process conditions were obtained by using the one-way test,response surface optimization test,and hydrolysis degree as an indicator to optimize the enzymatic process of flavor protease.Amino acid changes and volatile flavor compounds were analyzed by amino acid analyzer,headspace-solid phase microextraction and GC-MS.The results showed that under the conditions of hydrolysis temperature 50℃,pH 7.0,0.5%cellulase,0.5%flavor protease and enzyme amount,the hydrolysis degree of the black skin albuminosylsylation homogenate was 26.16%.Taste activity value(TAV)proved that amino acids contributed the most to taste.The analysis of volatile flavor substances indicates that the enzymatic hydrolysis resulted in an increase in substance composition compared to before the process,predominantly consisting of aldehydes,ketones,and alcohols.Through the optimization of the extraction process of flavor substances and its composition analysis,we aimed to enhance the understanding of the Oudemansiella radicata,and provide the basis and basic information for the future development of black-skinned chanterelle characteristic products.
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维普
