| 大豆蛋白呈鲜组分的制备及其性质研究 |
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| 引用本文： | 宋美,郭顺堂.大豆蛋白呈鲜组分的制备及其性质研究[J].大豆科学,2006,25(4):349-354. |
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| 作者姓名： | 宋美 郭顺堂 |
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| 作者单位： | 中国农业大学食品科学与营养工程学院蛋白质加工利用研究室,北京,100083 |
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| 摘 要： | 大豆经酶解后可产生呈现鲜味的物质。为了研究产品中鲜味的来源及产生鲜味组分的主要组成，本研究以大豆分离蛋白为原料，经风味蛋白酶改性，感官分析后发现，水解度达到43％时的酶解液呈鲜较强、苦味较弱；该酶解产物过截留分子量为10000Da，6000Da，3000Da的超滤膜，分成四个组分，发现是平均分子量小于3000Da的肽组份，而大于3000Da和小于500Da的组分只有微弱的鲜味，苦味和涩味明显。研究结果同时发现该酶解产物与肌苷酸间有显著风味增强效果。
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| 关 键 词： | 大豆分离蛋白 酶解 水解度 鲜味 感官分析 |
| 文章编号： | 1000-9841（2006）04-0349-06 |
| 收稿时间： | 2006-04-18 |
| 修稿时间： | 2006-04-18 |
RESEARCH ON THE PREPARATION AND CHARACTERIZATION OF HYDROLYSATE OF SPI WITH UMAMI TASTE |
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| Song Mei,Guo Shuntang.RESEARCH ON THE PREPARATION AND CHARACTERIZATION OF HYDROLYSATE OF SPI WITH UMAMI TASTE[J].Soybean Science,2006,25(4):349-354. |
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| Authors: | Song Mei Guo Shuntang |
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| Abstract: | Umami taste is the!major concern for foodstuff made with soybean.To elucidate the mechanism of the production of umami taste,it is crucial to analyze the composition of compounds forming the umami taste.In the present study,43 % of soybean protein isolate(SPI) was hydrolyzed by flavourzyme, producing the most intense umami taste,which is composed of peptides with average molecular weight less than 3000 Da as characterized by ultrafiltration.In contrast,peptide fractions with molecular weight more than 3000 Da hardly produced the umami taste but forming significantly bitter and astringent tastes.Our results also showed that there was strong synergistic interaction between IMP and soybean hydrolysates on the case of umami taste. |
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| Keywords: | Soybean protein isolate Enzymatic hydrolysis The degree of hydrolysis Umami Sensory analysis |
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