5′-磷酸二酯酶强化香菇风味基料中鲜味成分

研究了5'-磷酸二酯酶强化香菇鲜味成分的工艺条件及其作用.在香菇打浆料中添加5'-磷酸二酯酶及酵母粉,研究各因素对5'-核苷酸产量的影响.结果表明,酵母粉用量、5'-磷酸二酯酶用量、酶解体系pH值、酶解温度及时间等因素对鲜味核苷酸生成有重要影响,正交试验优化的酶解工艺条件为:酵母粉用量5%,5'-磷酸二酯酶用量5%,pH值4.0,酶解温度60℃,酶解时间60min.在此条件下制备的香菇风味基料中鲜味核苷酸(5'-IMP、5'-GMP)产量达到30.01 mg/g,较未经5'-磷酸二酯酶处理基料的鲜味核苷酸产量提高了3倍.

Preparation of Mushrooms Flavor Ingredients by 5＇-phosphodiesterase

Effects of 5′-phosphodiesterase and yeast on the formation of Lentinus edodes taste compounds were studied in this paper.5′-phosphodiesterases and yeast powder were added in crushed homogenate liquid of mushroom Lentinus edodes,and 5′-nucleotide yield was detected.Results showed that the taste compounds contents of fresh Lentinus edodes were strengthened by 5′-phosphodiesterase and yeast.The strengthening condition was 5% yeast,5% 5′-phosphodiesterase,pH 4.0,reaction temperature 60 ℃,reaction time 60 min.5′-nucleotide yield was 30.01 mg/g under the optimization condition,which was triple as the control without 5′-phosphodiesterase.