Sauce Residue Protein Enzymatic Hydrolysis And Its Products Application Research

In this study, the DH of sauce residue protein could arrive up to a high level (14.2%), under the enzymatic hydrolysis of 2 protease, enzymes A and B, step by step, which assisted by ultrasound. specific procedures as folloews: firstly, under the condition of power 160W, frequency 40kHz, temperature 56℃, material-water ratio 1:10, pH11.4, time 64min, advanced the ultrasound pretreatment, secondly, under the condition of temperature 61℃, pH8.5, enzyme plus 2.0%, time 3h, implemented enzyme A enzymatic hydrolysis, finally, under the condition of temperature 53℃, pH6.2, enzyme plus 1.8%, time 3.5h, proceeded the enzyme B enzymatic hydrolysis.The processes of sauce residue peptides purification were simple: firstly, under the condition of a powdered activated carbon plus 1%, temperature 50℃, pH5, time 80min, made decolorization; secondly used the D201-C-type resin to adsorp the peptides, under the condition of sample volume 100mL 30 mg / mL bleaching liquid, flowing rate 0.5BV/h, water elution flow rate 0.6 BV/h; at last, resorted to the SephadexG-15 gel chromatography to purify the peptides. 4 polypeptide components were colleceted, 83.% of them, the molecular weight were mainly distributed in 1000 1500Da, the component 4 had the molecular weight of 1046Da, purity as high as 95.81%, and its oxidation resistance was best.Maillard reaction turned the sauce residue protein into sauce flavors, the best flavor reaction conditions as follows: 0.08% cysteine, 0.15% phenylalanine, 0.15% glutamic acid, 0.1% lysine, 0.2% glycine, 120% glucose, 0.2% VB1, 0.25% VC, temperature 110℃, material-water ratio 1:5, pH5, time 80min; By SDE and SPME-GC/MS analysis, flavor substances known mainly were 7-chloro- phenazine-amine, hexadecanoic acid ethyl ester, linoleic acid ethyl ester, octanoic acid ethyl ester, 2–hexyl-1-octanol, benzaldehyde, 4-vinyl phenol, benzothiazole, pentanoic acid, acetic acid and so on.Studied the effect of Maillard reaction conditions and precursors on the sauce flavor, results showed that: sauce flavor was closely related to 7-chloro- phenazine-amine, 1,4 -dihydro -2-methyl-benzoic acid; hexadecanoic acid ethyl ester and linoleic acid ester content were in the same situation with the pH changes, with opposite changes in cysteine; 7-chloro-phenazine-amine and Spiro (3,3)– hepata-1,5 -diene content in contrast with the pH changes; 7-chloro-phenazine-amine and 2- Hexyl-1-octanol with the same changes in glucose, while the opposite was the hexadecanoic acid ethyl ester; with time extension, linoleic acid ester content decreased, 3,5-2-new-butyl-4- hydroxy- toluene increased; precursors cysteine, lysine, alanine made the greatest contributions to the sauce flavor; the impact of cysteine and L-Arg acid on the 7-chloro-phenazine-amine was significant, cysteine, serine, glycine and VB1 significant impacted the hexadecanoic acid ethyl ester, the impact of cysteine on linoleic acid ethyl ester was significant.Studied the influence of reaction conditions and precursors on the antioxidant effects of MRPS the results showed that: cysteine, glucose and VC impacted on the DPPHscavenging capacity significantly; In addition to glutamate, VB₁, other precursors impacted on the OH scavenging capacity significantly; glucose made a great effect on the ability of Fe³⁺ reduction.