阅读说明：本技术 一种玉米源增味调味液及其制备方法 (Corn-derived flavoring liquid and preparation method thereof ) 是由 袁利 栾小茜 于 2019-11-25 设计创作，主要内容包括：本发明提供一种玉米源增味调味液的制备方法,先用复合氨肽酶对玉米蛋白、固体玉米糖浆(或水解玉米淀粉糖)进行酶解,再以此作为底物,加入固定化谷氨酸棒状杆菌和产氨短杆菌固定化细胞进行生物转化。本发明中使用了专一性较强的氨肽酶进行水解,最大程度释放原料中的氨基酸。又使用固定化细胞对原料中的淀粉、糖、肽、无机氮等成分再利用生产呈味氨基酸和核苷酸。本发明获得的最终产品总氮和氨基酸态氮含量高,杂质少,可以用于食品增味调味使用。(The invention provides a preparation method of corn-derived flavoring liquid, which comprises the steps of carrying out enzymolysis on corn protein and solid corn syrup (or hydrolyzed corn starch sugar) by using compound aminopeptidase, taking the enzymolysis product as a substrate, and adding immobilized corynebacterium glutamicum and immobilized cells of ammonia-producing brevibacterium to carry out biotransformation. In the invention, aminopeptidase with stronger specificity is used for hydrolysis, and amino acid in the raw material is released to the maximum extent. And the immobilized cells are used for recycling components such as starch, sugar, peptide, inorganic nitrogen and the like in the raw materials to produce flavor amino acid and nucleotide. The final product obtained by the invention has high content of total nitrogen and amino acid nitrogen, has few impurities, and can be used for flavoring food.)

1. The corn protein enzymolysis liquid is characterized in that corn protein and corn syrup are subjected to enzymolysis by using flavourzyme, proline aminopeptidase and leucine aminopeptidase are added for enzymolysis, and lysine aminopeptidase is added for enzymolysis; the obtained enzymolysis liquid is fermented by corynebacterium glutamicum and brevibacterium ammoniagenes to finally prepare a processed product.

2. The corn protein hydrolysate of claim 1, wherein the corn syrup is replaced in whole or in part with hydrolyzed corn starch sugar.

3. The corn protein hydrolysate of claim 1, wherein the flavourzyme performs enzymolysis under the following conditions: pH6.5-7.5, and temperature 50 deg.C.

4. The corn protein hydrolysate of claim 1, wherein the proline aminopeptidase + leucine aminopeptidase is subjected to enzymolysis under conditions of pH6.5-7 and at a temperature of 40 ℃.

5. The corn protein hydrolysate of claim 1, wherein the lysine aminopeptidase is subjected to enzymolysis under conditions of pH 7.5 and a temperature of 40-50 ℃.

6. A corn protein fermentation broth, wherein the corn protein fermentation broth is prepared by fermenting the corn protein enzymatic hydrolysate of any one of claims 1 to 5 with Corynebacterium glutamicum and Brevibacterium ammoniagenes.

7. The zein fermentation broth of claim 6, wherein the C.glutamicum and Brevibacterium ammoniagenes are in immobilized form during fermentation.

8. The corn protein fermentation broth according to claim 6 or 7, wherein the fermentation with Corynebacterium glutamicum and Brevibacterium ammoniagenes is carried out by adding corn protein enzymatic hydrolysate in running water using immobilized bacteria.

9. Use of the zein fermentation liquor of any of claims 6 to 8 in the preparation of a seasoning liquor.

10. A seasoning liquid for food, which is prepared by using the zein fermentation liquid as claimed in claim 6.

Technical Field

The invention belongs to the technical field of food preparation, and particularly relates to a preparation method of a corn-derived flavoring liquid.

Background

Amino acid seasoning liquid is usually used for preparing seasoning products, and generally, a large amount of flavor development amino acids (glutamic acid, glycine, alanine, proline, aspartic acid, serine and the like) are required, the higher the content of the flavor development amino acids is, the higher the quality of the seasoning liquid is, and the quality of the seasoning liquid is usually measured by amino acid nitrogen and total nitrogen. The corn protein has low price and high protein content, and is an ideal protein raw material. However, zein contains zein, gluten, globulin, protein and the like, has complex composition, rough mouthfeel and poor water solubility, and limits the application in the food industry. The corn protein can increase water solubility through hydrolysis, and can release various flavor amino acids and functional oligopeptides.

The corn protein hydrolysis method comprises an acid-base method, an enzyme method, a microbial method and the like, wherein the acid-base hydrolysis is thorough, but the hydrolysis is excessive, and chloropropanol and other substances harmful to human bodies are generated. The microbial method generally uses aspergillus and bacillus for fermentation, has rich enzyme systems, can produce a large amount of amino acids, but needs to consume carbon and nitrogen sources for the growth of thalli, has long growth period, is easy to pollute, and is not easy to separate products from the thalli. The enzymatic reaction condition is mild, environment-friendly and harmless, and an acid-base method is gradually replaced, but the enzymatic degradation efficiency is not as thorough as that of the acid-base method, protein can not be directly decomposed into amino acid, and a plurality of oligopeptides with the molecular weight below 1000Da are generated.

It has been reported that the distribution of amino acids in zein is not uniform, and the content of hydrophobic amino acids (such as leucine, alanine, isoleucine, valine, etc.) is high, so that the water solubility is poor. The traditional protease hydrolysis method or microbial fermentation method is used for conversion, the hydrolysis rate is only about 60%, the amino acid generation rate is low, and the index requirements of the seasoning liquid are difficult to meet.

Disclosure of Invention

The invention aims to provide a corn-derived flavoring liquid and a preparation method thereof, so as to solve the problems.

The invention firstly provides a corn protease hydrolysate, which is an enzymolysis solution obtained by carrying out enzymolysis on corn protein and corn syrup by using flavourzyme, then adding proline aminopeptidase and leucine aminopeptidase for enzymolysis, and finally adding lysine aminopeptidase for enzymolysis

Wherein the corn syrup may be replaced in whole or in part by hydrolyzed corn starch sugar;

the flavourzyme carries out enzymolysis, and the enzymolysis conditions are as follows: pH6.5-7.5, and temperature is 50 deg.C;

the proline aminopeptidase and the leucine aminopeptidase are subjected to enzymolysis, wherein the enzymolysis condition is pH6.5-7, and the temperature is 40 ℃;

the lysine aminopeptidase is used for enzymolysis, wherein the enzymolysis condition is pH 7.5 and the temperature is 40-50 ℃;

the invention also provides a corn protein fermentation liquor, which is prepared by fermenting the enzymolysis liquor by using corynebacterium glutamicum and brevibacterium ammoniagenes;

the corynebacterium glutamicum and the brevibacterium ammoniagenes are fermented under the fermentation condition of 30-37 ℃.

The corynebacterium glutamicum and the brevibacterium ammoniagenes adopt immobilized corynebacterium glutamicum and brevibacterium ammoniagenes.

The corn protein fermentation liquor prepared by the invention can be used for preparing foods such as seasoning liquid and the like.

The invention adopts the immobilized corynebacterium glutamicum and brevibacterium ammoniagenes to ferment in the prepared maize protein, and can further utilize and transform the maize protein; the method can produce flavor development substances such as glutamic acid, threonine, lysine, inosinic acid, guanylic acid and the like, does not introduce additional impurities, can be recycled, and has a simpler material separation mode by an immobilization mode.

Drawings

FIG. 1: a pH and temperature profile of proline aminopeptidase enzymolysis optimum;

FIG. 2: leucine aminopeptidase enzymolysis optimal pH and temperature graphs;

FIG. 3: the optimum pH and temperature diagram of the enzymolysis of lysine aminopeptidase;

FIG. 4: amino acid composition of hydrolyzed corn protein.

Detailed Description

The corn flour is also called corn flour, is a crude product obtained by drying and grinding corn, and mainly contains carbohydrate (starch) with the content of about 70 percent and protein of about 8 percent. Corn starch can be obtained by refining corn flour, corn protein is a by-product of the processing, the main components are alcohol soluble protein and globulin, the protein content is more than 65%, the starch content is 15%, and the cellulose content is 2%. Corn protein is used as a cheap protein source, has poor solubility, is difficult to utilize, has unbalanced amino acid composition, can only be used for feed generally, and even is discharged along with waste water, thereby not only wasting but also polluting the environment. To make high-value use of zein, it is first hydrolyzed.

At present, neutral protease, alkaline protease and flavor protease (flavor enzyme) are mainly used for corn protein hydrolysis, the protease can hydrolyze corn protein into polypeptide, the flavor enzyme can reduce the molecular weight of the polypeptide, and partial peptide is further degraded into amino acid to improve the taste and flavor of hydrolysate. The flavourzyme is extracted by fermenting aspergillus oryzae, is a mixed enzyme and has the characteristics of incision and excision enzyme. The flavor enzyme has poor specificity and random exo-site, and has certain limit on the generation rate of amino acid.

According to the invention, corn protein and solid corn syrup (or hydrolyzed corn starch sugar) are mixed, treated by flavourzyme, hydrolyzed by proline aminopeptidase, the Pro concentration is increased by 2.7 times, and after the mixture is treated by leucine aminopeptidase in a synergistic manner, Leu and Ile are 2.75 and 4 times before enzymolysis, and the content of other free hydrophobic amino acids in hydrolysate is also greatly increased. Further, the use of immobilized Corynebacterium glutamicum is one of industrially important glutamic acid-producing bacteria, and is also a main producing bacterium of threonine and lysine, and it is possible to secrete amino acids using various carbon sources such as glucose, fructose, sucrose, organic acids, and the like. Brevibacterium ammoniagenes is one of flavor nucleotide producing bacteria such as disodium inosinate and disodium guanylate, and corn protein can be further utilized and transformed by fermenting by using a method of co-immobilizing cells by using the two bacteria. Increasing the content of flavoring substances such as threonine, lysine, adenylic acid, guanylic acid, etc.