摘要
为降解烟叶中过量的蛋白质,以蛋白降解率为指标,研究了风味蛋白酶降解烟叶蛋白的工艺条件。结果表明,风味蛋白酶水解烟叶蛋白质最佳工艺条件为:温度50℃,酶解12 h,烟叶含水率30%,酶用量80 LAPU/g。处理后的烟叶,蛋白质均有不同程度的降低,最大降解率达23.67%;烟叶香气质变好,杂气减轻,刺激减小,余味干净,苦味和辛辣味明显减弱。表明风味蛋白酶可以有效降低烟叶中的蛋白质含量,提高烟叶的感官品质。
In order to reduce the contents of protein in tobacco leaves and to improve its smoking quality, hydrolysis conditions of protein by flavourzyme was studied through the single factor and orthogonal experiment, the proteolytic rate as the evaluation index. The results showed that the optimum hydrolysis conditions of protein in tobacco leaves were as follows： temperature 50℃, hydrolysis time 12 h, the moisture content 30%, and 80 LAPU/g flavourzyme. After such treatment, the maximum rate of protein degradation reached to 23.67%. And the sensory characters was enhanced such as increased aroma, lightened miscellaneous odors, lowered irritation, clean aftertaste, especially the effect of the elimination for the bitterness and pungent taste in smoke was obvious. The results showed that flavourzyme could degrade the protein content in tobacco effectively, which provided a effective method for improving the quality and safe of tobacco.
出处
《食品工业》
北大核心
2013年第8期146-149,共4页
The Food Industry
关键词
风味蛋白酶
烤烟
蛋白质
降解
flavourzyme
flue-cured tobacco
protein
degradation
