该文旨在优化啤酒酵母G03H8制备高鲜酵母抽提物(yeast extract,YE)的酶解条件,分析G03H8酵母抽提物(GYE)产品性质,为其在食品和调味品领域的应用提供技术参考。结果表明,最佳酶解条件为蜗牛酶添加量1%(质量分数),破壁酶酶解时间6 h,中性蛋白酶添加量1%(质量分数),中性蛋白酶酶解时间20 h,5′-磷酸二酯酶添加量0.06%(质量分数),5′-磷酸二酯酶酶解时间8 h。在较优条件下制备的GYE鲜味强度为9.33±0.08。感官评价和电子舌分析表明其水溶液鲜味突出,鲜味强度显著高于市售产品。呈味核苷酸及游离氨基酸组成分析显示其5′-鸟苷酸和鲜味氨基酸含量最高,滋味活度值分别为335.22和97.62,味精(monosodium glutamate,MSG)当量最高,达到36.29 g MSG/g。挥发性风味物质分析表明其重要挥发性物质种类与含量均高于市售产品FA62和PK002,主要挥发性物质为苯乙醇,相对含量为2 022.70 μg/kg,呈玫瑰香,且吡嗪类物质相对含量为866.41 μg/kg,呈烤肉香味。该实验所制YE鲜味突出,气味宜人,在食品调味品领域具有潜在应用价值。
The purpose of this paper was to optimize the enzymatic hydrolysis conditions of yeast extract (YE) prepared by brewer’s yeast G03H8, analyze the properties of G03H8 yeast extract (GYE), and provide a technical reference for its application in the field of food and condiments.Results showed that the optimal enzymatic hydrolysis conditions were as follows:snail enzyme addition of 1% (mass fraction), wall-breaking enzyme enzymatic hydrolysis time of 6 h, neutral protease addition of 1% (mass fraction), neutral protease enzymatic hydrolysis time of 20 h, 5′-phosphodiesterase addition of 0.06% (mass fraction), and 5′-phosphodiesterase enzymatic hydrolysis time of 8 h.The umami intensity of GYE prepared under optimal conditions was 9.33±0.08.Sensory evaluation and electronic tongue analysis showed that the umami of the aqueous solution was prominent, and the umami intensity was significantly higher than that of the commercially available products.The composition analysis of taste nucleotides and free amino acids showed that the contents of 5′-guanylate and umami amino acids were the highest, with taste activity value values of 335.22 and 97.62, respectively, and monosodium glutamate (MSG) equivalent values of 36.29 g MSG/g.The analysis of volatile flavor compounds showed that the types and contents of important volatile compounds were higher than those of the commercially available products FA62 and PK002, the main volatile compounds were phenylethanol with a relative content of 2 022.70 μg/kg, which was rose-scented, and the relative content of pyrazines was 866.41 μg/kg, which showed the aroma of barbecued meat.The YE prepared in this experiment has outstanding umami taste and pleasant smell, and has potential application value in the field of food condiments.
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