食品与发酵工业 >

2025 , Vol. 51 >Issue 9: 239 - 245

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039195

研究报告

纤维素酶预处理对兰茂牛肝菌蛋白酶解效果及风味的影响评价

  • 杨宁 ,
  • 周锫 ,
  • 张沙沙 ,
  • 曹晶晶 ,
  • 罗晓莉 ,
  • 张微思 ,
  • 孙达锋
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  • 1(云南省食用菌产业发展研究院,云南 昆明,650221)
    2(中华全国供销合作总社昆明食用菌研究所,云南 昆明,650221)
第一作者:硕士,研究实习员(孙达锋研究员为通信作者,E-mail:sdafeng@163.com)

收稿日期: 2024-03-12

  修回日期: 2024-05-24

  网络出版日期: 2025-05-28

基金资助

科技人才与平台计划项目(202105AD160002);云南省省市一体化专项(202402AN360003);科技人才与平台计划项目(院士专家工作站)(202305AF150187)

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Evaluation of the effect of cellulase pretreatment on the proteolytic effect and flavor of Lanmaoa asiatica

  • YANG Ning ,
  • ZHOU Pei ,
  • ZHANG Shasha ,
  • CAO Jingjing ,
  • LUO Xiaoli ,
  • ZHANG Weisi ,
  • SUN Dafeng
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  • 1(Yunnan Academy of Edible Fungi Industry Development, Kunming 650221, China)
    2(Kunming Edible Fungi Institute of All China Federation of Supply and Marketing Cooperatives, Kunming 650221, China)

Received date: 2024-03-12

  Revised date: 2024-05-24

  Online published: 2025-05-28

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摘要

为探究纤维素酶预处理对风味蛋白酶酶解兰茂牛肝菌的影响,该研究以兰茂牛肝菌为研究对象,以还原糖含量为评价指标,通过单因素试验和正交试验确定了纤维素酶预处理工艺。以肽含量及氨基酸态氮含量为指标,进一步评价纤维素酶辅助风味蛋白酶酶解的效果。最后采用智能感官评价技术(电子鼻、电子舌)对酶解物进行风味分析。结果表明,纤维素酶预处理最佳工艺为纤维素酶添加量0.3%、初始pH 4.0、反应温度45 ℃、反应时间4 h,此条件下还原糖释放量为(5.002±0.02) μg/mL。与直接酶解相比,经纤维素酶预处理后再进行风味蛋白酶酶解,肽含量及氨基酸态氮含量显著提高。智能感官评价结果表明,经纤维素酶预处理的酶解产物香气轮廓发生变化,香气、滋味差异明显。综上所述,纤维素酶预处理后再进行风味蛋白酶酶解可以有效促进兰茂牛肝菌风味物质的释放。

关键词： 兰茂牛肝菌; 纤维素酶; 风味蛋白酶; 风味; 电子鼻; 电子舌

本文引用格式

杨宁 , 周锫 , 张沙沙 , 曹晶晶 , 罗晓莉 , 张微思 , 孙达锋 . 纤维素酶预处理对兰茂牛肝菌蛋白酶解效果及风味的影响评价[J]. 食品与发酵工业, 2025 , 51(9) : 239 -245 . DOI: 10.13995/j.cnki.11-1802/ts.039195

Abstract

To investigate the effect of cellulase pretreatment on the flavor proteinase hydrolysis of Lanmaoa asiatica, this study focused on L. asiatica, using reducing sugar content as the evaluation index, optimized the cellulase pretreatment process through single-factor and orthogonal experiments.Peptide content and amino nitrogen content were used as indicators to further evaluate the impact of cellulase-assisted flavor proteinase hydrolysis.Subsequently, intelligent sensory evaluation techniques (electronic nose, electronic tongue) were used to analyze the flavor of the hydrolysate.The results showed that the optimal cellulase pretreatment process was cellulase addition of 0.3%, initial pH of 4.0, at 45 ℃ for 4 hours, with a released reducing sugar content of (5.002±0.02) μg/mL under these conditions.Compared to direct hydrolysis, cellulase pretreatment followed by flavor proteinase hydrolysis significantly increased the peptide content and amino nitrogen content of the hydrolysate.The intelligent sensory evaluation results indicated that the aroma profile of the hydrolysate changed after cellulase pretreatment, with noticeable differences in aroma and taste.In conclusion, cellulase pretreatment followed by flavor proteinase hydrolysis can effectively enhance the release of flavor substances in L. asiatica.

Key words： Lanmaoa asiatica; cellulase; flavor protease; flavor; electronic nose; electronic tongue

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