黄山花菇蛋白的提取及其呈味前体的制备-学报杂志社

期刊信息

合肥工业大学（自然科学版），2025年11月，第48卷第11期：1492-1500

DOI: 10.3969/j.issn.1003-5060.2025.11.009

作者信息

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)

摘要和关键词

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

Authors

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 and Keywords

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

基金信息

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）

合肥工业大学学报(自然科学版)

导航菜单

黄山花菇蛋白的提取及其呈味前体的制备