Soybean meal flavor base material based on synergistic interaction of enzymolysis and gamma-glutamyl and preparation method of soybean meal flavor base material

Abstract

The invention discloses a soybean meal flavor base material based on synergistic interaction of enzymolysis and gamma-glutamyl and a preparation method of the soybean meal flavor base material, and belongs to the technical field of foods. The preparation method of the soybean meal flavor base material comprises the following steps: adding soybean meal into water, carrying out heating treatment, and then adjusting the pH value to 7.0-9.0 to obtain a soybean meal pretreatment solution; protease is added into the soybean meal pretreatment liquid for enzymolysis, and soybean meal enzymatic hydrolysate is prepared; adjusting the pH value of the soybean meal enzymatic hydrolysate to 9.0, and then heating at 37 DEG C for 10 minutes to obtain a mixed solution; and adding glutamine and glutaminase into the mixed solution, carrying out an enzymolysis reaction, then adjusting the pH value to 7.0, and carrying out enzyme deactivation to obtain the soybean meal flavor base material. According to the preparation method disclosed by the invention, the fresh taste and the bitter taste are obviously improved by optimizing the process conditions of enzymolysis and gamma-glutamyl acylation, so that the high-quality soybean meal flavor base material is prepared. Experimental data prove that the processing technology can improve the delicate flavor by 48% and reduce the bitter taste by 50%.

Description

Technical Field

[0001] This invention relates to the field of food technology, and in particular to a soybean meal flavoring base material based on the synergistic effect of enzymatic hydrolysis and γ-glutamylation, and its preparation method. Background Technology

[0002] Soybean meal, a major byproduct of soybean oil processing, is produced in huge quantities annually. It is rich in high-quality plant protein (approximately 40%–50%) with a balanced amino acid composition, making it a valuable plant protein resource. However, for a long time, the utilization of soybean meal has been relatively limited, with the vast majority being used directly as animal feed. Its economic value has not been fully realized, resulting in a waste of protein resources. With the increasing demand for healthy, sustainable, and plant-based foods, how to efficiently and effectively utilize soybean meal protein has become an important research topic in the food industry and the recycling of agricultural byproducts. In recent years, enzymatic hydrolysis technology, due to its mild reaction conditions, high specificity, and environmental friendliness, has been widely regarded as a key method for converting large-molecule proteins in soybean meal into small-molecule flavor peptides. Flavor peptides, especially those with umami and rich flavor, can not only enhance the overall flavor profile of food but also reduce dependence on sodium salts and artificial flavor enhancers, showing great application potential in the development of compound seasonings and health foods.

[0003] However, traditional enzymatic hydrolysis processes still face numerous technical bottlenecks in practical industrial applications: First, the degree of hydrolysis of soybean meal proteins is often insufficient, resulting in low yields of target flavor peptides; second, the molecular weight distribution of peptides in the enzymatic hydrolysis products is too wide, and the composition of flavor precursors is uneven, leading to significant batch-to-batch variations in the sensory quality of the final product and poor stability; third, conventional enzymatic hydrolysis exposes or releases a large number of hydrophobic amino acid residues (such as leucine, phenylalanine, and isoleucine). If these residues are located at the peptide terminus, they easily bind to bitter taste receptors on human taste buds, resulting in an unpleasant and persistent bitter taste, severely affecting the palatability and market acceptance of the enzymatic hydrolysis products. These inherent defects limit the large-scale production and application of high-quality soybean meal flavor peptides. Therefore, exploring a deep processing technology that can efficiently and directionally modify soybean meal proteins to precisely improve their flavor characteristics, especially enhancing umami, imparting a rich flavor, and effectively eliminating bitterness, is of vital importance for overcoming existing technological barriers and increasing the added value of soybean meal. Summary of the Invention

[0004] The purpose of this invention is to provide a soybean meal flavor base material based on the synergistic effect of enzymatic hydrolysis and γ-glutamylation, and its preparation method, to solve the aforementioned problems in the background art. This invention achieves significant improvement in umami and bitterness by optimizing the process conditions of enzymatic hydrolysis and γ-glutamylation, thereby producing a high-quality soybean meal flavor base material. Experimental data demonstrate that the processing technology of this invention can increase the glutamic acid content by 21.16% and reduce the bitter amino acid content by more than 30%, achieving a 48% improvement in umami and a 50% reduction in bitterness.

[0005] To achieve the above objectives, the present invention provides the following technical solution: One of the technical solutions of this invention is to provide a method for preparing a soybean meal flavor base material based on the synergistic effect of enzymatic hydrolysis and γ-glutamylation, comprising the following steps: (1) Add soybean meal to water, heat it, and then adjust the pH value to 7.0-9.0 to obtain soybean meal pretreatment solution; (2) Add protease to the soybean meal pretreatment solution for enzymatic hydrolysis to obtain soybean meal hydrolysate; (3) Adjust the pH of the soybean meal hydrolysate to 9.0, add glutamine, and then heat at 37°C for 10 min to obtain a mixture; add glutaminase to the mixture, perform enzymatic hydrolysis, and then adjust the pH to 7.0 to inactivate the enzyme to obtain the soybean meal flavor base.

[0006] Preferably, the ratio of soybean meal to water is 5 g:30 mL; and the soybean meal has a mesh size of 100 mesh.

[0007] Preferably, the heat treatment temperature is 85°C and the time is 10 min; the pH value is 8.0.

[0008] Preferably, the protease is an alkaline protease; the amount of the protease added is 0.75 wt% of the soybean meal.

[0009] Preferably, the enzymatic hydrolysis temperature is 40-60℃, more preferably 55℃, and the enzymatic hydrolysis time is 9-15 h, more preferably 13 h.

[0010] Preferably, the amount of glutaminase added is 5% of the mass of the soybean meal hydrolysate, and the amount of glutamine added is 4% of the mass of the soybean meal hydrolysate.

[0011] Preferably, the temperature of the enzymatic hydrolysis reaction is 30-50℃, and the hydrolysis time is 3.0-5.0 h.

[0012] Preferably, the enzyme inactivation temperature is 90°C and the time is 10 min.

[0013] The second technical solution of the present invention provides a soybean meal flavoring base material based on the synergistic effect of enzymatic hydrolysis and γ-glutamylation, obtained according to the above preparation method.

[0014] The third technical solution of the present invention provides an application of the above-mentioned soybean meal flavoring base material based on the synergistic effect of enzymatic hydrolysis and γ-glutamylation in the field of seasoning.

[0015] The fourth technical solution of the present invention provides a seasoning that can improve umami, bitterness, saltiness and richness, including the above-mentioned soybean meal flavoring base material based on the synergistic effect of enzymatic hydrolysis and γ-glutamylation.

[0016] The technical principle of this invention is as follows: This invention is based on the molecular-level regulation of flavor defects in soybean meal enzymatic hydrolysis products, constructing a synergistic technical system of enzymatic hydrolysis and γ-glutamylation. Currently, while traditional enzymatic hydrolysis techniques can release umami components from soybean meal protein, the lack of specific control often leads to the exposure and release of hydrophobic amino acids (such as isoleucine, leucine, and phenylalanine). These substances act as potent ligands for bitterness receptors, resulting in a common sensory contradiction in the enzymatic hydrolysis products: "while umami is prominent, bitterness is equally pronounced," severely limiting their flavor quality and application range.

[0017] To fundamentally address this problem, this invention improves the enzymatic hydrolysis process and introduces γ-glutamylation modification technology, achieving excellent modification results. The core of γ-glutamylation modification technology lies in utilizing glutaminase-catalyzed transpeptidation to precisely transfer the γ-glutamyl group of glutamine to the polypeptide chain or amino acceptor of specific free amino acids in the soybean meal hydrolysate. In the preparation process of this invention, the absolute content of umami amino acids (glutamic acid) can be directly increased, and γ-glutamyl groups can be grafted onto existing bitter amino acids or hydrophobic peptides. This process directly increases the umami flavor of the soybean meal flavor base of this invention while simultaneously achieving covalent anchoring and modification of undesirable flavor molecules.

[0018] The beneficial technical effects of the present invention are as follows: This invention achieves significant improvement in umami and bitterness by optimizing the process conditions (pH, temperature, enzyme dosage, and reaction time, etc.) of enzymatic hydrolysis and γ-glutamylation, thereby producing a high-quality soybean meal flavor base. The preparation process of this invention is simple and efficient, requiring no complex pretreatment methods while still achieving excellent modification effects. Experimental data demonstrates that the processing technology of this invention can increase the glutamic acid content by 21.16% and reduce the bitter amino acid content by more than 30%, achieving a 48% improvement in umami and a 50% reduction in bitterness.

[0019] The preparation process according to this method can not only enhance the umami intensity of the soybean meal flavor base of the present invention and give it a rich flavor characteristic similar to monosodium glutamate, but also effectively mask the recognition sites of bitter taste receptors, thereby improving the overall flavor profile.

[0020] Furthermore, the flavor base prepared by this invention significantly enhances its saltiness, making it suitable for use in low-salt foods. It effectively compensates for the loss of saltiness due to reduced salt content, while still maintaining a level of umami comparable to traditional seasonings. Attached Figure Description

[0021] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0022] Figure 1 The effect of different types of proteases on the hydrolysis rate of soybean meal.

[0023] Figure 2 The effect of different pH values ​​on the hydrolysis rate of soybean meal.

[0024] Figure 3 The effect of different enzymatic hydrolysis temperatures on the hydrolysis rate of soybean meal.

[0025] Figure 4 The effect of different glutaminase concentrations on peptide yield.

[0026] Figure 5 The effect of different glutaminase concentrations on the total amino acid content.

[0027] Figure 6 The effect of different glutaminase hydrolysis times on peptide yield.

[0028] Figure 7 The effect of different glutaminase hydrolysis times on the total amino acid content.

[0029] Figure 8 Radar graphs showing the sensory evaluation of the soybean meal enzymatic hydrolysate and protein dispersion in Example 1. Detailed Implementation

[0030] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention. It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the present invention.

[0031] Furthermore, regarding the numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any stated value or intermediate value within a stated range, as well as each smaller range between any other stated value or intermediate value within said range, are also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0032] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. It should be noted that any aspects of this invention not described in detail are conventional practices in the art and are not the focus of this invention.

[0033] The terms “comprising,” “including,” “having,” “containing,” etc., used in this invention are all open-ended terms, meaning that they include but are not limited to.

[0034] This invention discloses a method for preparing a soybean meal flavor base material based on the synergistic effect of enzymatic hydrolysis and γ-glutamylation, comprising the following steps: (1) Take 5 g of 100 mesh soybean meal, add 30 mL of distilled water and stir thoroughly. Place it in an 85℃ water bath for 10 min, stir on a magnetic stirrer, then cool to 55℃ and adjust the pH value to 7.0-9.0 to obtain soybean meal pretreatment solution; (2) Add protease to the soybean meal pretreatment solution, hydrolyze at 40-60℃ for 9-15 h, and place in boiling water to inactivate the enzyme for 20 min to obtain soybean meal hydrolysate. (3) Adjust the pH of the soybean meal enzymatic hydrolysate to 9.0 with the prepared NaOH solution, add glutamine, and then place it in a water bath and heat it at 37°C for 10 min to fully dissolve the glutamine and obtain a mixture; add glutaminase to the mixture and enzymatically hydrolyze it at 30-50°C for 3.0-5.0 h to obtain a protein dispersion; after the enzymatic hydrolysis reaction is completed, adjust the pH of the protein dispersion to 7.0 with 2 mol sodium hydroxide solution or 2 mol hydrochloric acid solution, heat it at 90°C for 10 min to inactivate the enzyme, and then cool it to room temperature to obtain the soybean meal flavor base.

[0035] Further, in step (1): the pH value is 8.0.

[0036] Furthermore, the protease is an alkaline protease.

[0037] Furthermore, the amount of protease added is 0.75 wt% of soybean meal.

[0038] Furthermore, the enzymatic hydrolysis temperature is 55°C, and the enzymatic hydrolysis time is 13 h.

[0039] Furthermore, the amount of glutaminase added is 5% of the mass of the soybean meal hydrolysate, and the amount of glutamine added is 4% of the mass of the soybean meal hydrolysate.

[0040] Furthermore, the enzymatic hydrolysis reaction takes 4 hours.

[0041] The soybean meal used in this invention is sourced from Guangzhou Fuling Food Technology Co., Ltd.

[0042] Unless otherwise specified, "room temperature" in this invention refers to 10-30°C.

[0043] Unless otherwise specified, all percentages in this invention are calculated as percentages by mass.

[0044] All raw materials used in the following embodiments and comparative examples of the present invention are commercially available products.

[0045] Example 1 A method for preparing a soybean meal flavor base based on the synergistic effect of enzymatic hydrolysis and γ-glutamylation, comprising the following steps: (1) Take 5 g of 100 mesh soybean meal, add 30 mL of distilled water and stir thoroughly. Place it on a magnetic stirrer, heat and stir in an 85°C water bath for 10 min, then cool to 55°C and adjust the pH value to 8.0 to obtain soybean meal pretreatment solution; (2) Add alkaline protease (0.75 wt% of soybean meal) to the soybean meal pretreatment solution and hydrolyze at 55°C for 13 h to obtain soybean meal hydrolysate. (3) Adjust the pH of the soybean meal hydrolysate to 9.0 with the prepared NaOH solution, add glutamine, and then place it in a water bath and heat it at 37°C for 10 min to obtain a mixture. Add glutaminase to the mixture (the amount of glutamine and glutaminase added is 4% and 5% of the mass of the soybean meal hydrolysate, respectively), and perform enzymatic hydrolysis at 37°C for 4.0 h to obtain a protein dispersion. After the enzymatic hydrolysis is completed, adjust the pH of the protein dispersion to 7.0, heat it at 90°C for 10 min to inactivate the enzyme, and then cool it to room temperature to obtain the soybean meal flavor base.

[0046] Effect verification 1. Effects of different proteases on the enzymatic hydrolysis rate of soybean meal Based on Example 1 of this invention, the effects of different proteases on the enzymatic hydrolysis rate of soybean meal were investigated through single-factor experiments.

[0047] The specific method is as follows: The soybean meal enzymatic hydrolysate was prepared by simply replacing the alkaline protease in Example 1 with an equal mass of trypsin, papain, or neutral protease, and the hydrolysis rate in the resulting hydrolysate was tested. The test results are as follows: Figure 1 As shown.

[0048] Figure 1 The effect of different types of proteases on the hydrolysis rate of soybean meal. Figure 1 Experiments revealed significant differences in the hydrolytic efficiency of different proteases. Alkaline protease demonstrated a higher hydrolytic efficiency in soybean meal than other proteases, with a degree of hydrolysis of 38.41%, followed by trypsin at 37.85%. This is because alkaline protease contains more cleavage sites, primarily functioning at the carboxyl-terminal peptide bonds of aromatic or hydrophobic amino acid residues, such as alanine (Ala), isoleucine (Ile), leucine (Leu), and phenylalanine (Phe).

[0049] 2. Effect of pH on the enzymatic hydrolysis rate of soybean meal Based on Example 1 of this invention, the effect of different pH values ​​on the enzymatic hydrolysis rate of soybean meal was investigated through single-factor experiments.

[0050] The specific method is as follows: The pH value in step (1) of Example 1 was adjusted from 8.0 to 7.0, 9.0, and 10.0 respectively, and the enzymatic hydrolysis time, enzyme addition amount, and temperature were adjusted to 9 h, 0.75 wt%, and 45 °C for each treatment group. The hydrolysis rate in the prepared soybean meal enzymatic hydrolysate was then tested. The test results are as follows: Figure 2 As shown.

[0051] Figure 2 The effect of different pH values ​​on the hydrolysis rate of soybean meal. Figure 2 Experiments revealed that the degree of hydrolysis initially increased and then decreased with rising pH. The highest degree of hydrolysis in soybean meal (13.51%) was observed at pH 8.0. This indicates that enzyme activity was highest and the hydrolysis effect was best under these conditions. Both excessively low and high pH values ​​resulted in poorer hydrolysis and a decrease in the degree of hydrolysis.

[0052] 3. Effect of enzymatic hydrolysis temperature on the enzymatic hydrolysis rate of soybean meal Based on Example 1 of this invention, the effect of different enzymatic hydrolysis temperatures on the enzymatic hydrolysis rate of soybean meal was investigated through single-factor experiments.

[0053] The specific method is as follows: The enzymatic hydrolysis temperature in step (2) of Example 1 was adjusted from 55℃ to 25℃, 35℃, 45℃, and 65℃ respectively. The enzymatic hydrolysis pH value, enzyme addition amount, and enzymatic hydrolysis time were adjusted to 8, 0.75wt%, and 9h for each treatment group. The hydrolysis rate of the prepared soybean meal hydrolysate was then tested. The test results are as follows: Figure 3 As shown.

[0054] Figure 3 The effect of different enzymatic hydrolysis temperatures on the hydrolysis rate of soybean meal. Figure 3 Experiments revealed that the degree of hydrolysis in soybean meal initially increased, then decreased, then increased again, and then decreased again, with increasing enzymatic hydrolysis temperature. This is mainly because temperature affects not only the hydrolysis rate but also the enzyme activity of the protease. The degree of hydrolysis reached its highest point at 55℃, at 7.61%, indicating that this temperature allows the enzyme activity to reach its optimal state.

[0055] 4. Effects of glutaminase concentration on peptide yield and total amino acid content Based on Example 1 of this invention, the effects of different glutaminase concentrations on peptide yield and total amino acid content were investigated through single-factor experiments.

[0056] The specific method is as follows: The concentration of glutaminase in step (3) of Example 1 was adjusted from 5% to 1%, 2%, 3%, 4%, and 6%, respectively. The enzymatic hydrolysis pH was adjusted to 8, the enzyme addition amount to 1.0 wt%, the enzymatic hydrolysis temperature to 55℃, the enzymatic hydrolysis time to 13 h, and the acylation time to 3 h for each treatment group. The yield of peptides in the prepared protein dispersions was then tested. The test results are as follows: Figure 4 As shown.

[0057] The protein dispersions were prepared by adjusting the glutaminase concentration in step (3) of Example 1 from 5% to 1%, 2%, 3%, 4%, and 6%, respectively, and by adjusting the enzymatic hydrolysis pH to 8, the enzyme addition amount to 1.0 wt%, the enzymatic hydrolysis temperature to 55°C, the enzymatic hydrolysis time to 13 h, and the acylation time to 3 h for each treatment group. The total amino acid content in the prepared protein dispersions was then tested. The test results are as follows: Figure 5 As shown.

[0058] Figure 4 The effect of different glutaminase concentrations on peptide yield.

[0059] Figure 4The experimental results showed that with the increase of glutaminase addition, the peptide yield exhibited a trend of first increasing, then decreasing, and then increasing again. The peptide yield reached its highest value of 28.96% when the enzyme addition was 5.00%. This may be because the increased enzyme content promoted the efficiency of glutamine group transfer to the peptide chain, thereby increasing the amount of small peptides generated.

[0060] Figure 5 The effect of different glutaminase concentrations on the total amino acid content.

[0061] Figure 5 The experimental results showed that the total amino acid content continuously increased with the increase of glutaminase addition. This is because when the amount of glutaminase added was insufficient, the glutamyl group transfer efficiency was low, the peptide yield was relatively low, and the change in amino acid content was not significant. The total amino acid content reached its maximum when the enzyme addition was 5%. This indicates that at this level, the glutaminase fully bound to the substrate, and the glutamyl groups were effectively transferred to the polypeptide chain, thus significantly increasing the content of umami and other amino acids.

[0062] 5. Effect of reaction time on peptide yield and total amino acid content Based on Example 1 of this invention, the effects of different reaction times on peptide yield and total amino acid content were investigated through single-factor experiments.

[0063] The specific method is as follows: The preparation was carried out by adjusting the enzymatic hydrolysis time in step (3) of Example 1 from 4 h to 1 h, 2 h, 3 h, and 5 h respectively, and the peptide yield and total amino acid content in the obtained protein dispersions were tested respectively. The test results are as follows: Figure 6 , Figure 7 As shown.

[0064] Figure 6 The effect of different glutaminase hydrolysis times on peptide yield.

[0065] Figure 7 The effect of different glutaminase hydrolysis times on the total amino acid content.

[0066] Figure 6 The experimental results showed that as the enzymatic hydrolysis time in step (3) increased, the peptide yield varied significantly at different reaction times, initially increasing gradually and then stabilizing. At a hydrolysis time of 4 hours, the peptide yield reached 23.80%.

[0067] Figure 7The experimental results showed that as the enzymatic hydrolysis time in step (3) increased, the total amount of amino acids gradually increased within 4 hours, reached a peak, and then decreased. This indicates that the activity of glutaminase and the substrate binding efficiency reach the optimal balance within 4 hours. The reason for the decrease in the total amount of amino acids after 5 hours of enzymatic hydrolysis is that, under the action of glutaminase, some amino acids are converted into γ-glutamine peptides.

[0068] 6. Analysis of amino acid content in soybean meal enzymatic hydrolysate and soybean meal protein dispersion. The amino acid content in the soybean meal pretreatment solution, soybean meal enzymatic hydrolysate, and protein dispersion of Example 1 was statistically analyzed, and the results are shown in Table 1.

[0069] Table 1. Results of amino acid content analysis As shown in Table 1, before enzymatic hydrolysis of soybean meal using alkaline protease, the total free amino acid content in soybean meal was at a low level of 132.87 mg / g. After enzymatic hydrolysis with alkaline protease, the free amino acid content in soybean meal increased significantly, reaching 849.97 mg / g. This indicates that alkaline protease can promote the degradation of protein into amino acids when applied to soybean meal. Compared with the untreated soybean meal group, the content of hydrophobic amino acids such as isoleucine, leucine, tyrosine, and lysine increased more significantly, by 9.09, 1.71, 10.58, and 10.78 times, respectively. Hydrophobic amino acids are mainly bitter, and their side chains tend to bind to bitter taste receptors, triggering bitter taste perception and easily leading to an increase in the bitter taste after soybean meal hydrolysis. Therefore, the γ-glutamylation modification technology of this invention needs further improvement.

[0070] The total amino acid content in the protein dispersion was 728.77 mg / g. It is evident that after γ-glutamylation, the glutamic acid content in the soybean meal hydrolysate increased by 21.16%, while the content of bitter free amino acids significantly decreased. Specifically, isoleucine, leucine, tyrosine, phenylalanine, and lysine decreased by 31.56%, 37.64%, 5.32%, 11.67%, and 20.61%, respectively, transforming into their corresponding γ-glutamyl peptides. When phenylalanine, valine, and methionine act as acceptors, γ-glutamyl transpeptidase exhibits high activity. Therefore, γ-glutamylation significantly reduced the proportion of bitter amino acids and further increased the content of umami amino acids.

[0071] 7. Sensory evaluation of soybean meal enzymatic hydrolysate and protein dispersion Sensory evaluation of the soybean meal enzymatic hydrolysate and protein dispersion in Example 1 was conducted by 10 professional sensory evaluators (5 males and 5 females, aged 23-25 ​​years). Samples were prepared as 10 mg / mL solutions, and the pH was adjusted to 6.50±0.05. The evaluation was performed in a professional sensory evaluation room at a temperature of 23±2℃. Each sensory evaluator tasted each sample, rinsing their mouth with purified water after each evaluation before moving on to the next. Basic taste scores for each sample were recorded. A scoring method was used to evaluate sweetness, bitterness, sourness, saltiness, umami, astringency, and fullness, corresponding to standards of 1% sucrose, 0.5% L-isoleucine, 0.08% citric acid, 0.35% sodium chloride, 0.35% monosodium glutamate, 0.2% tannin, and a chicken broth solution containing 0.005 mol / L glutathione (with blank chicken broth as a control). The standard was used as a taste reference to train the members' perception of strong tastes. The pH value was adjusted to 6.50±0.05. The taste score of the standard was set at 5 points, using a scoring method, where 1 point indicates that the taste of the tested sample is very weak, and 10 points indicates that the taste of the tested sample is very strong.

[0072] Sensory evaluation results as follows Figure 8 As shown.

[0073] Figure 8 Radar graphs showing the sensory evaluation of the soybean meal enzymatic hydrolysate and protein dispersion in Example 1.

[0074] Figure 8 In this context, "soybean meal enzymatic hydrolysate γ-glutamylation" refers to protein dispersion.

[0075] Figure 8 The experimental results showed that after γ-glutamylation treatment of soybean meal hydrolysate, its sensory evaluation results were higher than those of the protein dispersion group in terms of umami, saltiness, and richness, and bitterness was significantly reduced. This is because, after the addition of glutaminase, glutaminase uses substances in the soybean meal hydrolysate as γ-glutamylation acceptors to generate γ-glutamyl peptides, which enhances the richness and umami of the solution.

[0076] The embodiments described above are merely preferred embodiments of the present invention and are not intended to limit the scope of the present invention. Various modifications and improvements made by those skilled in the art to the technical solutions of the present invention without departing from the spirit of the present invention should fall within the protection scope defined by the claims of the present invention.

Claims

1. A method for preparing a soybean meal flavoring base based on the synergistic effect of enzymatic hydrolysis and γ-glutamylation, characterized in that, Includes the following steps: (1) Add soybean meal to water, heat it, and then adjust the pH value to 7.0-9.0 to obtain soybean meal pretreatment solution; (2) Add protease to the soybean meal pretreatment solution for enzymatic hydrolysis to obtain soybean meal hydrolysate; (3) Adjust the pH of the soybean meal hydrolysate to 9.0, add glutamine, and then heat at 37°C for 10 min to obtain a mixture; add glutaminase to the mixture, perform enzymatic hydrolysis, and then adjust the pH to 7.0 to inactivate the enzyme to obtain the soybean meal flavor base.

2. The preparation method according to claim 1, characterized in that, The ratio of soybean meal to water is 5 g: 30 mL; the soybean meal has a mesh size of 100 mesh.

3. The preparation method according to claim 1, characterized in that, The heat treatment temperature is 85°C and the time is 10 min; the pH value is 8.

0.

4. The preparation method according to claim 1, characterized in that, The protease is an alkaline protease; the amount of protease added is 0.75 wt% of soybean meal.

5. The preparation method according to claim 1, characterized in that, The enzymatic hydrolysis temperature is 40-60℃, and the enzymatic hydrolysis time is 9-15 h.

6. The preparation method according to claim 1, characterized in that, The amount of glutaminase added is 5% of the mass of the soybean meal hydrolysate, and the amount of glutamine added is 4% of the mass of the soybean meal hydrolysate.

7. The preparation method according to claim 1, characterized in that, The enzymatic hydrolysis reaction is carried out at a temperature of 30-50℃ for 3.0-5.0 h.

8. The preparation method according to claim 1, characterized in that, The enzyme inactivation temperature was 90℃ and the time was 10 minutes.

9. A soybean meal flavoring base material based on the synergistic effect of enzymatic hydrolysis and γ-glutamylation, obtained by the preparation method according to any one of claims 1-8.

10. The application of the soybean meal flavoring base material based on the synergistic effect of enzymatic hydrolysis and γ-glutamylation as described in claim 9 in the field of seasoning.

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