摘要
以麸皮和面粉制曲,利用米曲霉生长过程中产生的复合酶,对小麦面筋进行深度酶解,研究了产物的呈味变化趋势及酶解过程中蛋白质、氨基酸、总酸、总糖、肽的释放规律。酶解产物的鲜味、酸味随着酶解时间的延长不断增强,苦味、甜味不断下降。蛋白质回收率、氨基酸转化率、总酸在酶解的过程中逐渐增加,但是36h后增速均趋于平缓,总糖的含量不断下降。随着酶解时间的延长,大分子肽渐渐分解成小分子肽,主要表现为1000～5000u分子段的肽的含量减少和小于1000u分子段的肽的含量增加。
The wheat gluten was hydrolyzed by proteases produced by Aspergillus, which were cultivated with wheat bran and wheat flour as raw materials. The sensory properties of final products and the release of proteins,amino acids,titratable acids, carbohydrates and peptides were studied. The results showed that the umami and sour taste kept on increasing during hydrolysis, while bitter and sweet taste decreased. The con- tent of total nitrogen, amino acids and titratable acids increased in the first 36h and then fell gradually, while carbohydrates content decreased. During hydrolysis, peptides of large molecular weight were degraded into smaller peptides. The content of peptides with molecular weight between 1 000 u and 5 000 u decreased, while peptides with molecular weight below 1000 u increased.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2009年第3期32-35,共4页
Food and Fermentation Industries
基金
国家"863"计划专题(No.2006AA102326)
国家基金项目(No.200676044)
关键词
小麦面筋
酶解
呈味
wheat gluten, enzymatic hydrolysis, sensory
作者简介
硕士研究生
赵谋明教授为通讯作者。
