Effect Of Defatted Soybean Hydrolysate On Soy Sauce Flavor And Identification Of Taste Peptides

Soy sauce is a traditional condiment in China,and it is also a daily necessities for every household.However,the soy sauce that has just been manufactured has a thin taste and insufficient flavor.Taste additive can effectively enhance the flavor of the soy sauce.Soybean meal is a large low-value protein and an excellent raw material for flavoring additives.Prepare a flavoring additive with soybean meal,and study its flavor effect on soy sauce and separation of taste peptide.It not only solved the problem of the flavor quality of traditional brewing soy sauce,but also provided practical reference and theoretical guidance for reducing production cost.In this study,soybean meal was used as raw material.The best enzymatic hydrolysis process was selected by measuring the physical and chemical indicators and sensory results of the enzymatic hydrolysis reaction.The soybean meal and deionized water were mixed and homogenized in a ratio of 1:7,the pH value was adjusted to 7.5,and the flavor protease and the complex protease(1:1 ratio)of 0.8%protein content were added.After enzymolysis at 55? for 10 h,the taste was large.Soybean meal hydrolysate had the characteristics of soft taste and rich flavor of sauce.The soy meal hydrolysate can effectively improve the flavor quality of the raw soy sauce,and the low concentration of soybean meal hydrolysate was effective for improving the taste,thickness,aftertaste and sauce flavor of the soy sauce,and also had a certain enhancement to the salty taste.After that,the increase in the added concentration slowed the increase in taste.When added to a high concentration,the salty and sweetened phenomenon of soy sauce appeared.The GC-MS(Gas Chromatography-mass Spectrometry)method was used to detect the volatile components of soy meal hydrolysate,raw soy sauce and the mixture of different concentrations.As a result,42 volatiles were detected in soybean meal.The substances were mainly esters(24.54%),aldehydes(19.75%)and phenols(14.34%);69 volatile substances were detected in the original soy sauce and different concentrations of soybean meal hydrolysate soy sauce.Aldehydes had the most varieties(14 species),and phenolic compounds and sulfur-containing compounds had the fewest varieties(2 species).By compared the flavor content of the three soy sauce samples in the transverse direction,it was found that the soybean meal hydrolysate changed volatile matter content in the soy sauce.But this change was not proportional to the added concentration of the soybean meal hydrolysateIn the experiment,different concentrations of ethanol solution separated the soybean meal hydrolysate into 5 components,respectively 20%component,35%component,50%component,65%component and supernatant component.Among them,35%of the ingredients tasted umami and sweet,and the results were the best.After adding to the original soy sauce,it effectively enhanced the umami,fullness,aftertaste and sauce flavor of the soy sauce.The peptide molecular weight composition of this component was evenly distribute between 1 kDa and 10 kDa,and the amino acid composition was mainly compose of umami peptide and sweet amino acid.The 35%component was select for further separation and purification of macroporous resin HPD400 to obtain SV-1,SV-2,SV-3,SV-4 and SV-5 component,among which SV-1 and SV-2 had umami and sweet taste,and SV-2 tasted more obvious.The other three components had a mild taste.At the end of the experiment,8 and 13 taste dipeptides were identified in the SV-1 and SV-2 components by UPLC-MS/MS method.