Abstract: The protein composition and degradation of Pixian board bean paste were studied during sweet petals fermentation. Total protein content and four components(albumin, globulin, prolamin and glutenin of koji preparation (0, 3, 7 d) and brine fermentation (15, 30, 45, 60, 90 d) were studied, and the changes of protein subunits, peptides and free amino acids combined with the formation of flavor substances were analyzed. The results showed that the total protein content decreased from 31.25 g/100 g to 19.17 g/100 g. The contents of albumin and glutenin increased first and then decreased, and reduced to 7.72 g/100 g and 6.54 g/100 g at the end of sweet petals fermentation stage,respectively. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that the degradation of albumin and glutenin was dominant in the first 30 days, and then did albumin. A total of 19 free amino acids were detected. After 90 days of fermentation, the total amount of free amino acids increased by 50.219 mg/g. The free amino acids with a high content throughout the fermentation process were alanine, glutamic acid, lysine, arginine leucine and valine(≥1 mg/g). The umami with sweet taste amino acids, umami with sour taste amino acids, and bitter taste amino acids groups increased to 11.829 mg/g, 16.140 mg/g, and 14.652 mg/g, respectively. This study provided scientific basis for improving the utilization rate of protein, increasing the flavor base material content, improving the product quality and the processing technology.
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2020, Vol. 46 
