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

ZHANG Lixia; SUN Xiaojing; WEI Songli; JIN Lu; MA Lin; SUN Qiang; LU Xin; ZHAO Mouming

doi:10.13386/j.issn1002-0306.2021030209

Volume 42 Issue 23

Nov. 2021

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Science and Technology of Food Industry > 2021 > 42(23): 184-191. > DOI: 10.13386/j.issn1002-0306.2021030209

ZHANG Lixia, SUN Xiaojing, WEI Songli, et al. Optimization of Mixed Enzyme Ratio of Taste-based Materials Prepared by Enzymatic Hydrolysis of Peanut Meal by Mixture Design[J]. Science and Technology of Food Industry, 2021, 42(23): 184−191. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021030209.

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

1.
Research Center of Agricultural Products Processing, Henan Academy of Agriculture Sciences, Zhengzhou 450002, China
2.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China

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Received Date: March 16, 2021
Available Online: September 26, 2021

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Abstract

Abstract

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.
- mixture design,
- peanut meal,
- taste-based materials,
- composite enzymes ratio,
- peptides molecular weight distribution

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

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