混料设计优化花生粕制备呈味基料复合酶配比

为花生饼粕制备花生呈味基料提供一种高效复合酶，以蛋白回收率、水解度和滋味稀释倍数为评价指标，运用最优混料试验设计优化风味蛋白酶、碱性蛋白酶和复合蛋白酶的组合，经构建回归模型确定最佳复合酶组成。结果表明:复配酶最佳组合为风味蛋白酶:碱性蛋白酶:复合蛋白酶=0.721:0.149:0.129，该组合能明显提高呈味基料的生产效率（蛋白回收率为(81.95%±2.69%)、水解度为(52.79%±2.04%)、滋味稀释倍数为(53.80±1.67)。验证实验证实，模型预测值与实验值相符，模型成立。经凝胶渗透色谱法测定，分子量小于1000 Da的水解产物占(96.84%±0.83%)，且小于180 Da的含量为(63.63%±2.85%)，这表明该呈味基料为短肽与氨基酸的混合物。最佳酶配比制备的酶解液作为一种呈味基料，具有良好的食品工业应用前景。

Optimization of Mixed Enzyme Ratio of Taste-based Materials Prepared by Enzymatic Hydrolysis of Peanut Meal by Mixture Design

To obtain an efficient multi-enzyme for preparation taste-based materials from peanut meal by enzymolysis, the composition of multi-enzyme composed of flavorzyme, alcalase, and protamex was optimized by mixture design with the protein recovery, hydrolysis degree and taste diluting factor as evaluation indexes, the optimal composition was figured out by the regression models built for each evaluation indexes. Results showed that the suitable composition of multi-enzyme was as follows, flavorzyme:alcalase:protamex=0.721:0.149:0.129, the multi-enzyme could remarkably enhance the performance of producing taste-based materials (the protein recovery, degree of hydrolysis, and taste diluting factor were (81.95%±2.69%), (52.79%±2.04%) and (53.80±1.67), respectively. The verification test proved the predicted value was consistent with the actual value, indicating the regression models were robust. The result from the gel-permeation chromatography that the proportion of hydrolysates with less than 1000 Da was (96.84%±0.83%), and the ratio of the hydrolysates whose molecular mass less than 180 Da was (63.63%±2.85%) suggested the taste-based material was a mixture of short peptides and amino acids. It is potential for the hydrolysate prepared from peanut meal by the optimal multi-enzyme to apply in the food industry.