研究报告

郫县豆瓣甜瓣子发酵阶段蛋白质组分及降解规律研究

  • 林洪斌 ,
  • 方佳兴 ,
  • 毕小朋 ,
  • 周彬彬 ,
  • 刘平 ,
  • 丁文武 ,
  • 车振明
展开
  • (西华大学 食品与生物工程学院,四川 成都,610039)
博士研究生,实验师(车振明教授为通讯作者,E-mail:chezhenming@163.com)

收稿日期: 2020-03-10

  网络出版日期: 2020-08-04

基金资助

四川省科技厅苗子工程重点项目(2019JDRC0120);四川省科技厅应用基础项目(2018JY0189);四川省科技计划资助项目(2020JDRC0095)

Protein composition and degradation of Pixian board bean paste duringsweet petals fermentation stage

  • LIN Hongbin ,
  • FANG Jiaxing ,
  • BI Xiaopeng ,
  • ZHOU Binbin ,
  • LIU Ping ,
  • DING Wenwu ,
  • CHE Zhenming
Expand
  • (School of Food and Bioengineering, Xihua University, Chengdu 610039, China)

Received date: 2020-03-10

  Online published: 2020-08-04

摘要

为了解郫县豆瓣甜瓣子发酵阶段蛋白质组成及降解规律,以甜瓣子发酵阶段蚕豆瓣为研究对象,分别取制曲0、3、7 d,盐水发酵15、30、45、60、90 d的样品,研究不同发酵时间下总蛋白和4种蛋白质组分(水溶蛋白、盐溶蛋白、醇溶蛋白、麦谷蛋白)含量变化,并将蛋白亚基、多肽和游离氨基酸变化结合风味物质形成进行分析。结果表明,甜瓣子发酵过程中,总蛋白含量持续下降,从31.25 g/100 g减少到19.17 g/100 g。水溶蛋白和麦谷蛋白含量均呈先上升后下降趋势,发酵结束时分别减少至7.72和6.54 g/100 g。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis, SDS-PAGE)结果显示,甜瓣子发酵前30 d以水溶蛋白和麦谷蛋白降解为主,30 d后以水溶蛋白降解为主。在整个甜瓣子发酵阶段,共检出19种游离氨基酸,发酵90 d时游离氨基酸总量增长到50.22 mg/g,其中丙氨酸、谷氨酸、赖氨酸、精氨酸、亮氨酸、缬氨酸含量较高(≥1 mg/g)。甜鲜味、鲜酸味、苦味氨基酸分别增长到11.829、16.140、14.652 mg/g。该研究为提高郫县豆瓣蛋白利用率、增加风味基础物质含量、提升产品品质、改进加工工艺提供了科学依据。

本文引用格式

林洪斌 , 方佳兴 , 毕小朋 , 周彬彬 , 刘平 , 丁文武 , 车振明 . 郫县豆瓣甜瓣子发酵阶段蛋白质组分及降解规律研究[J]. 食品与发酵工业, 2020 , 46(13) : 49 -54 . DOI: 10.13995/j.cnki.11-1802/ts.023901

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.

参考文献

[1] 李幼筠.“郫县豆瓣”剖析[J].中国酿造,2008,27(11):83-86.
[2] 孟甜,黄韬睿,李玉锋.响应面法优化郫县豆瓣制曲工艺[J].食品科学,2014,35(15):193-197.
[3] 高岭.郫县豆瓣的生产工艺改进[J].中国调味品, 2006, 31(5): 34-39.
[4] 林洪斌,方佳兴,毕小朋,等.响应面法优化郫县豆瓣游离氨基酸的提取工艺及呈味特性分析[J].食品工业科技,2019,40(17):56-63.
[5] 于筱雨,方佳兴,向琴,等.响应面法优化郫县豆瓣中有机酸的提取工艺及HPLC定量分析[J].食品科学,2019,40(4):286-291.
[6] 徐炜桢,赵红宇,杨懿,等.郫县豆瓣后发酵过程中细菌群落与呈香物质相关性研究[J].食品与发酵工业,2018,44(9):22-28.
[7] ZHAO C J, SCHIEBER A, GÃNZLE M G. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations-A review[J]. Food Research International, 2016, 89(1): 39-47.
[8] ARDÖ Y. Flavour formation by amino acid catabolism[J]. Biotechnology Advances, 2006, 24(2): 238-242.
[9] 廖顺,胡雪潇,金二庆,等.白腐乳中呈味肽的分离与鉴定[J].食品科学,2017,38(9):113-118.
[10] LIU M, NAUTA A, FRANCKE C, et al. Comparative genomics of enzymes in flavor-forming pathways from amino acids in lactic acid bacteria[J].Applied and Environmental Microbiology,2008,74(15):4 590-4 600.
[11] 陈廷廷,胡琼,唐洁,等.复合菌株共培养制曲改善郫县豆瓣成曲酶系活力[J].食品与发酵工业,2019,45(1):62-69.
[12] 李由. 提高郫县豆瓣氨基态氮含量关键技术的研究[D].成都:西华大学,2010.
[13] 韩亚芬,程永强,纪凤娣,等.低盐固态酱油原料蒸煮过程中蛋白质变性的研究[J].中国调味品,2015,40(2):66-71.
[14] 田旭静,段鹏慧,陈文超,等.Osborne分级法提取藜麦糠清蛋白及功能性质研究[J].食品工业科技,2017,38(12):264-269;276.
[15] 夏蓉,卞晶晶,陶汇源,等.花生醋浸过程中蛋白质、多肽含量变化及其抗氧化性的研究[J].中国调味品,2019,44(4):108-112.
[16] 欧阳珊,冯云子,徐欢欢,等.酱油制曲过程中蛋白质的降解规律研究[J].食品工业科技,2012,33(7):195-197;339.
[17] 程方,李巨秀,来航线,等.多菌种混合发酵马铃薯渣产蛋白饲料[J].食品与发酵工业,2015,41(2):95-101.
[18] 白正晨,刘建福,胡娟,等.胰蛋白酶有限水解蚕豆盐溶性蛋白的研究[J].食品工业科技,2011,32(5):263-265.
[19] LEE H C, KANG I, CHIN K B. Effect of mungbean [Vigna radiata (L.) Wilczek] protein isolates on the microbial transglutaminase-mediated porcine myofibrillar protein gels at various salt concentrations[J]. International Journal of Food Science & Technology, 2014, 49(9): 2 023-2 029.
[20] 周芸芸,陈爽,王国华,等.制麦过程中蛋白酶酶活力变化和蛋白质溶解情况的研究[J].中外酒业·啤酒科技,2017(23):42-51.
[21] 李舒宇,杨瑞金,金妙仁,等.枯草芽孢杆菌固态发酵高温豆粕的工艺优化[J].食品与机械,2013,29(4):194-199.
[22] 刁文睿,琚裕杰,刘小静,等.花生醋浸过程中蛋白质、多酚及其抗氧化性的变化[J].中国粮油学报,2013,28(6):82-84;95.
[23] PARK H K, GIL B, KIM J K. Characteristics of taste components of commercial soybean paste[J]. Food Science and Biotechnology, 2002, 11(4): 376-379.
[24] 李丹,崔春,王娅琴,等.高盐稀态酱油酿造过程中蛋白质降解规律的研究[J].食品与发酵工业,2010,36(9):24-28.
[25] 孙冰玉,邹丽宏,刘颖,等.克东腐乳生产过程中酶活力的变化[J].中国食品学报,2015,15(6):226-230.
[26] 索化夷, 骞宇, 阚建全. 传统发酵永川毛霉型豆豉蛋白质提取方法比较与降解规律研究[J].食品科学,2013,34(23):180-183.
[27] 成坚,陈海光,曾庆孝,等.影响水解蛋白风味的因素[J].中国调味品,2003,28(4):20-24.
文章导航

/