摘要
以辣椒渣为原料,将辣椒渣中蛋白提取出来,采用风味酶和复合蛋白酶进行酶解得到蛋白酶解液,然后将辣椒渣酶解液进行初步分离纯化和感官评价,获得辣椒渣目标鲜味肽的相对分子质量范围为307.32~1 422.69 Da,鲜味评分为8.0分,综合风味评分为4.1分。
With chili residue as raw material,chili residue protein is extracted and later is hydrolyzed by protamex and flavorzyme. Then chili residue hydrolysates are isolated and purified and then sensory evaluated. The relative molecular mass of obtained chili residue umami peptide is range from 307.32~1 422.69 Da,with umami score 8.0 and comprehensive flavor score 4.1.
出处
《农产品加工（下）》
2017年第9期8-10,共3页
Farm Products Processing
基金
湖南省科技重大专项子项目"蔬菜贮藏保鲜和加工新技术以及功能成分高效综合利用研究与示范"(2015NK1003)
关键词
辣椒渣
鲜味肽
酶解
分离纯化
chili residue
umami peptide
enzymatic hydrolysis
isolation and purification
