黄山花菇蛋白的提取及其呈味前体的制备

张慧 $ ^{1,2} $，王军辉 $ ^{1,2} $，高莉 $ ^{2} $，陈晓燕 $ ^{2} $，姚改芳 $ ^{2} $，刘咏 $ ^{1,2} $

(1. 合肥工业大学农产品精深加工安徽省重点实验室，安徽合肥 230601；2. 合肥工业大学食品与生物工程学院，安徽合肥 230601)

摘要

文章以黄山花菇为原料, 采用超声辅助提取、碱溶醇沉法及碱溶酸沉法提取黄山花菇蛋白, 并采用酶解法制备天然呈味前体。实验结果表明: 超声辅助提取所得的花菇蛋白质量浓度高达 $ (5.62 \pm 0.22) $ mg/mL, 提取率达到 29.10%, 且具有较好的功能特性; 采用风味蛋白酶与胃蛋白酶复合进行酶解反应, 该反应的蛋白水解度达到 $ (50.49 \pm 0.11) $%, 所得蛋白酶解液含有丰富的呈味氨基酸及挥发性物质, 可作为呈味前体用于后续美拉德反应来制备呈味基料。

关键词

黄山花菇；超声辅助提取；酶解；呈味前体

中图分类号：TS201.1

文献标志码：A

文章编号：1003-5060（2025）11-1492-09

Extraction of protein from Huangshan floral mushroom and preparation of its flavor precursor

ZHANG Hui $ ^{1,2} $, WANG Junhui $ ^{1,2} $, GAO Li $ ^{2} $, CHEN Xiaoyan $ ^{2} $, YAO Gaifang $ ^{2} $, LIU Yong $ ^{1,2} $

(1. Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology, Hefei 230601, China; 2. School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)

Abstract

In this paper, Huangshan floral mushroom protein was extracted by ultrasound-assisted extraction, alkali-soluble alcohol precipitation method and alkali-soluble acid precipitation method, and then the natural flavor precursor was prepared by enzymatic hydrolysis. The experimental results showed that the protein obtained by ultrasonic-assisted extraction exhibited a high concentration of $ (5.62\pm0.22) $ mg/mL, with a 29.10% extraction rate and excellent functional characteristics. The complex enzymatic hydrolysis of flavourzyme and pepsin was carried out, and the degree of hydrolysis of proteins reached $ (50.49\pm0.11)\% $. The obtained protein hydrolysate was rich in flavor amino acids and volatile substances, and could be used as flavor precursor for subsequent Maillard reaction to prepare flavor base.

Keywords

Huangshan floral mushroom; ultrasound-assisted extraction; enzymatic hydrolysis; flavor precursor

收稿日期：2023-07-07

修回日期：2023-08-31

基金项目：国家自然科学基金资助项目（32272682）；中央高校基本科研业务费专项资金资助项目（PA2023GDSK0053）