牛思思¹，孙银华²，钟海蛟¹，张娇娇⁴，马正旺^1*，陈宏毅^5*，乔长晟³

（1.天津北洋百川生物技术有限公司，天津300453；2.天津慧智百川生物工程有限公司，天津300453；

3.天津科技大学生物工程学院，天津300457；4.北京圣伦食品有限公司，北京101401；

5.四川省食品发酵工业研究设计院有限公司，成都611130）

摘要：该文以豌豆蛋白粉为原料，通过响应面实验优化了菌酶协同处理工艺条件，通过美拉德反应制备植物源肉味香精，并采用电子鼻和感官评价对香气物质进行了分析。前期实验确定发酵工艺为：发酵的最适菌株为巨大芽孢杆菌BYBC-J（Bacillus megaterium），初始种龄10h（活菌数约为5×109 CFU/mL），接种量3%，发酵初始pH 6.5，装液量100mL/500mL，于39℃、200r/min条件下发酵10h，得到豌豆蛋白发酵液；通过单因素和响应面实验确定最佳酶解条件为酶解温度50℃，酶添加量861.5U/g，酶解初始pH 6.08，在此条件下菌酶协同豌豆蛋白水解液的水解度为46.35%。菌酶协同处理后豌豆蛋白的分子量降低，集中于0～4.6kDa之间。电子鼻分析结果发现菌酶协同豌豆蛋白源肉味香精中含硫化合物、醇类、醛酮类物质对香气影响较大，对肉香有着重要贡献。感官分析结果表明，菌酶协同法制备的植物源肉味香精在肉香风味上明显增强。

关键词：豌豆蛋白；工艺优化；菌酶协同；植物源肉味香精；电子鼻；感官评价

中图分类号：TS264.3 文献标识码：A 文章编号：1674-506X（2025）03-0025-0008

Process Optimization and Aroma Component Analysis of Meat Flavor Essence Prepared from Pea Protein by Bacterial-enzyme Synergistic Method

NIU Sisi¹, SUN Yinhua², ZHONG Haijiao¹, ZHANG Jiaojiao⁴, MA Zhengwang^1*, CHEN Hongyi^5*, QIAO Changsheng³

(1.Tianjin Beiyang Baichuan Biotechnology Co., Ltd., Tianjin 300453, China;

2.Tianjin Huizhi Baichuan Biological Engineering Co., Ltd., Tianjin 300453, China;

3.College of Biotechnology, Tianjin University of Science & Technology, Tianjin 300457, China;

4.Beijing Salionfoods Co., Ltd., Beijing 101401, China;

5.Sichuan Food and Fermentation Industry Research & Design Institute Co., Ltd., Chengdu 611130, China)

Abstract: In this paper, pea protein powder was used as ingredients, the response surface experiment was carried out to optimize the processing conditions of bacterial-enzyme synergistic processing. The plant-derived meat flavor essence was prepared by Maillard reaction, and the aroma substances were analyzed by electronic nose and sensory evaluation. Preliminary experiments determined the fermentation process as follows：The most suitable strain was BYBC-J (Bacillus megaterium) with initial growth age of 10 h (number of viable bacteria was about 5×109 CFU/mL),inoculation volume of 3%,initial pH 6.5,liquid loading volume of 100 mL/500 mL triangulated bottle, fermented at 39 ℃ and 200 r/min for 10 h, pea protein fermentation liquid was obtained. Through single factor and response surface experiments, the optimal enzymolysis conditions were determined as the enzymolysis temperature 50℃,the enzyme addition amount 861.5U/g, the initial enzymolysis pH 6.08,under these conditions, the hydrolysis degree of pea protein hydrolysate with bacterial-enzyme synergistic method was 46.35%. The molecular weight of pea protein decreased after bacterial-enzyme synergistic processing, and concentrated in the range of 0～4.6 kDa. The results of electronic nose analysis showed that the sulfur-containing compounds, alcohols, aldehydes and ketones in the meat flavor essence of pea protein had a great influence on the aroma, and had an important contribution to the flavor of meat. The results of sensory analysis showed that the plant-derived meat flavor essence prepared by bacterial-enzyme synergistic method was significantly enhanced in meat flavor.

Keywords: pea protein; process optimization; bacteria-enzyme synergy; plant-derived meat flavor essence; electronic nose; sensory evaluation

doi: 10.3969/j.issn.1674-506X.2024-003