花生蛋白复合酶解工艺优化及产物呈味特性研究

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中图分类号：TS201.21 文献标志码：A 文章编号：1000-9973（2025）11-0078-07

Abstract： In order to determine the complex enzymatic hydrolysis processof peanut protein with flavourzyme and neutral protease and taste characteristics of products，in this paper， the effects of enzymatic hydrolysis time，enzyme addition amount，compounding ratio of flavourzyme and neutral enzyme and solid-liquid ratio on the degree of hydrolysis and taste dilution value of products are investigated，and fourfactor and thre-level orthogonal experiment is designed to optimize the enzymatic hydrolysis process conditions. Based on the optimal process conditions，cellulase is used for pretreatment of peanut protein to study free amino acids and the molecular weight distribution of peptides in enzymatic hydrolysate. The experimental results indicate that the optimal enzymatic hydrolysis process conditions are enzymatic hydrolysis time of 3.5h ，enzyme addition amount（mass fraction）of 3.0% ，compounding ratio of flavourzyme and neutral protease of 2：1 （mass ratio），and solid-liquid ratio of 1：9 （mass ratio）.Under such conditions， the taste dilution value of enzymatic hydrolysate significantly increases. Complex enzymatic hydrolysis has a significant degradation efect on the macromolecules of peanut protein， increasing the proportion of small molecular components with molecular weight <5 000U in enzymatic hydrolysate from （202 9.11% to 64.15% ，and the total amount of free amino acids from 0.29mg/g to 5.93mg/g .The pretreatment process with cellulase significantly increases the degree of hydrolysis and taste dilution value of the product （ P<0.05） ，and significantly increases the proportion of small molecular components with molecular weight between 1000U and 3000U and below 1000U （ ⋅P<0.05 .The results of this study have provided references for the enzymatic hydrolysis process of peanut protein and the application of enzymatic hydrolysate in condiments.

Key words：peanut protein; complex enzymatic hydrolysis；cellase；free amino acids； peptide molecular weight distribution

花生是世界上重要的油料作物之一，在我国分布广泛且产量较高，在我国加工的主要途径之一是榨油[1-2]。（剩余12056字）