摘要
采用酶法对香菇粗多糖脱蛋白工艺进行研究。结果表明酶处理的条件为:加酶量2.0 U/mg,pH值6.5,酶解温度55℃,酶解时间5 h。比较了几种脱蛋白的方法,结果显示,木瓜蛋白酶+Sevag法脱蛋白效果最佳。
The process for removal of protein from crude polysaccharide of mushroom by enzymatic method has been discussed in the paper.The proper conditions are given as follows： the amount of papain is about 2.0 U/mg,the pH is about 6.5,the zymolysis temperature is about 55℃ and zymolysis time is about 5 h.In addition,compared three methods for the removal of protein,the results have showed that Sevag method combined with enzyme was best.
出处
《食品工业》
北大核心
2011年第1期34-36,共3页
The Food Industry
关键词
香菇粗多糖
酶法
脱蛋白
crude polysaccharide of mushroom
enzymatic method
removal of protein
