Optimization of Soybean Isolated Protein Enzymatic Process and Its Application in Fermented Seasonings
With the aim of improving the processing added value of soybean isolate protein, the single factor and response surface testing method were used to optimize the enzymatic conditions of soybean isolate protein using hydrolysis degree and protein recovery as evaluation indexes. The enzymatic digest of...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-10-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120265 |
| _version_ | 1797661958850215936 |
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| author | Lingling SHANGGUAN Huiyan ZHANG Wenxin WANG Pei LI Ku LI Xiong CHEN Jun DAI |
| author_facet | Lingling SHANGGUAN Huiyan ZHANG Wenxin WANG Pei LI Ku LI Xiong CHEN Jun DAI |
| author_sort | Lingling SHANGGUAN |
| collection | DOAJ |
| description | With the aim of improving the processing added value of soybean isolate protein, the single factor and response surface testing method were used to optimize the enzymatic conditions of soybean isolate protein using hydrolysis degree and protein recovery as evaluation indexes. The enzymatic digest of soybean isolate protein fermented by Corynebacterium glutamicum was used to prepare the seasoning, which was evaluated by glutamic acid content and sensory evaluation. The results showed that the optimal enzyme digestion conditions were 2.0 g/100 g of enzyme, pH7.0, 15 g/100 mL of substrate, 54.0 ℃, and 13.0 h. The hydrolysis degree (37.1%) and protein recovery (70.3%) of the optimized enzyme solution were 1.7 times and 0.8 times higher, respectively, than those before the optimization. In the shake flask fermentation conditions, the glutamic acid content of the enzymatic digest fermentation (32.1 g/L) was increased by 32.1% compared to that before optimization. Under the batch replenishment condition of 20 L tank, the glutamic acid yield was (83.6 g/L) 10.0% higher than before optimization. The results of sensory evaluation of the seasonings prepared by fermentation with batch replenishment showed that the freshness of the fermented seasonings was significantly improved (P<0.05), the bitterness was significantly reduced (P<0.05), and the overall taste was more delicious and flavor harmonized. The findings greatly enhance the utilization value of soybean isolate protein. |
| first_indexed | 2024-03-11T18:52:11Z |
| format | Article |
| id | doaj.art-f36ee3834ac24f0ea28ef6d1fa50cb94 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-11T18:52:11Z |
| publishDate | 2023-10-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-f36ee3834ac24f0ea28ef6d1fa50cb942023-10-11T09:18:20ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-10-01441927228010.13386/j.issn1002-0306.20221202652022120265-19Optimization of Soybean Isolated Protein Enzymatic Process and Its Application in Fermented SeasoningsLingling SHANGGUAN0Huiyan ZHANG1Wenxin WANG2Pei LI3Ku LI4Xiong CHEN5Jun DAI6Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Collaborative Innovation Center of Industrial Fermentation, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), Hubei Collaborative Innovation Center of Industrial Fermentation, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), Hubei Collaborative Innovation Center of Industrial Fermentation, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, ChinaAngela Yeast Co., Ltd., Hubei Key Laboratory of Yeast Function, Yichang 443000, ChinaAngela Yeast Co., Ltd., Hubei Key Laboratory of Yeast Function, Yichang 443000, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), Hubei Collaborative Innovation Center of Industrial Fermentation, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, ChinaKey Laboratory of Fermentation Engineering (Ministry of Education), Hubei Collaborative Innovation Center of Industrial Fermentation, School of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, ChinaWith the aim of improving the processing added value of soybean isolate protein, the single factor and response surface testing method were used to optimize the enzymatic conditions of soybean isolate protein using hydrolysis degree and protein recovery as evaluation indexes. The enzymatic digest of soybean isolate protein fermented by Corynebacterium glutamicum was used to prepare the seasoning, which was evaluated by glutamic acid content and sensory evaluation. The results showed that the optimal enzyme digestion conditions were 2.0 g/100 g of enzyme, pH7.0, 15 g/100 mL of substrate, 54.0 ℃, and 13.0 h. The hydrolysis degree (37.1%) and protein recovery (70.3%) of the optimized enzyme solution were 1.7 times and 0.8 times higher, respectively, than those before the optimization. In the shake flask fermentation conditions, the glutamic acid content of the enzymatic digest fermentation (32.1 g/L) was increased by 32.1% compared to that before optimization. Under the batch replenishment condition of 20 L tank, the glutamic acid yield was (83.6 g/L) 10.0% higher than before optimization. The results of sensory evaluation of the seasonings prepared by fermentation with batch replenishment showed that the freshness of the fermented seasonings was significantly improved (P<0.05), the bitterness was significantly reduced (P<0.05), and the overall taste was more delicious and flavor harmonized. The findings greatly enhance the utilization value of soybean isolate protein.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120265soybean protein isolateenzymolysis technologyseasoningresponse surface optimizationglutamic acidcorynebacterium glutamicum |
| spellingShingle | Lingling SHANGGUAN Huiyan ZHANG Wenxin WANG Pei LI Ku LI Xiong CHEN Jun DAI Optimization of Soybean Isolated Protein Enzymatic Process and Its Application in Fermented Seasonings Shipin gongye ke-ji soybean protein isolate enzymolysis technology seasoning response surface optimization glutamic acid corynebacterium glutamicum |
| title | Optimization of Soybean Isolated Protein Enzymatic Process and Its Application in Fermented Seasonings |
| title_full | Optimization of Soybean Isolated Protein Enzymatic Process and Its Application in Fermented Seasonings |
| title_fullStr | Optimization of Soybean Isolated Protein Enzymatic Process and Its Application in Fermented Seasonings |
| title_full_unstemmed | Optimization of Soybean Isolated Protein Enzymatic Process and Its Application in Fermented Seasonings |
| title_short | Optimization of Soybean Isolated Protein Enzymatic Process and Its Application in Fermented Seasonings |
| title_sort | optimization of soybean isolated protein enzymatic process and its application in fermented seasonings |
| topic | soybean protein isolate enzymolysis technology seasoning response surface optimization glutamic acid corynebacterium glutamicum |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022120265 |
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