Evaluation of Umami Intensity of Edible Fungi and Optimization of Umami Amino Acid and Nucleotide Extraction(食用菌鲜味强度评价及鲜味氨基酸和核苷酸提取工艺优化)
摘要
The umami amino acid and nucleotide contents extracted from 9 kinds of edible fungi were detected by high performance liquid chromatography and the equivalent umami concentration (EUC) value was calculated. Combined with sensory analysis and electronic tongue technology, the umami intensity of 9 kinds of edible fungi was evaluated. The results showed that the sensory score and the umami taste score of the electronic tongue of velvet antler mushroom were the highest among the 9 kinds of edible fungi and the EUC value was 160.56g/100g. Therefore, the velvet antler mushroom was selected as the raw material for the enzymatic extraction process study, and EUC value was used as the investigation index. Combination enzymes of cellulase and flavour protease were selected, and the extraction process of umami amino acids and nucleotides from velvet antler mushroom was optimized by single factor test and response surface method. The optimized enzymolysis conditions were solid-liquid ratio (g/mL) 1∶44.78, cellulase addition 1607.52U/g, flavor protease addition 3044U/g, enzymolysis time 6.14h, pH value 6.50. Three parallel experiments were carried out under optimal condition to obtain the actual EUC value. The actual EUC value was 406.74g/100g, and the relative error with the predicted value was 6.12%.(通过高效液相色谱对9种食用菌的鲜味氨基酸、核苷酸含量进行检测并计算等鲜浓度(EUC)值,再结合感官分析和电子舌技术评价9种食用菌的鲜味强度。结果表明:鹿茸菇在9种食用菌中的感官评分和电子舌的鲜味评分值最高,EUC值为160.56g/100g,因此选用鹿茸菇为原料进行酶解提取工艺研究,以EUC值为考察指标,选用纤维素酶和风味蛋白酶复合,通过单因素实验和响应面法对鹿茸菇中鲜味氨基酸和核苷酸提取工艺进行优化,得到食用菌的优化酶解条件为:料液比(g/mL)1∶44.78、纤维素酶添加量1607.52U/g、风味蛋白酶添加量3044U/g、酶解时间6.14h、pH值6.50。以优化条件进行3次平行实验,得到EUC实际值为406.74g/100g,与预测值相对误差为6.12%。)