大豆蛋白发酵酶解风味剂的研究

采用雅致放射毛霉（Actinomucor elegans）和风味蛋白酶共同发酵酶解大豆蛋白，研究发酵酶解液的风味变化情况．利用响应面法优化发酵酶解过程，确定的最佳工艺条件为：大豆蛋白粉用量52．5g／L，液体发酵培养基pH5．0，接种孢子量2．0×109L-1，于28℃、200r／min的摇床中发酵60h；调节发酵液pH为7．0，加酶量28000U／g，于55℃酶解8h．在此条件下进行验证实验，测得发酵酶解液的风味值为25，具有特殊的酶解味，风味浓郁，无臭味，三氯乙酸溶解指数（SN．TCA指数）可达到8．70％．

Study of Flavouring Agent for Soy Protein Fermentation and Enzymolysis

Soy protein fermentation and enzymolysis process were investigated with Actinomucor elegans and flavourzyme ACCELERZYME NP. Mixed fermentation and enzymolysis were optimized with response surface method, and the optimal conditions were determined as follows. Soybean protein concentration was 52.5 g/L, the pH of liquid fermentation medium was 5.0, and the spore inoculation amount was 2.0 x 109 L-1. The protein was fermented for 60 hours in the shaking table of 28 ~C and 200 r/min, and then enzyme 28 000 U/g was added and enzymolyzed for 8 hours at 55 ~C. Under the optimal con- ditions and after validation test, the flavor score of the fermented and enzymatic liquid was 25, and SN-TCA index reached 8.70%, which showed a special and intense flavor of enzymolysis without odor.