摘要
[目的]研究各种蛋白酶水解提取香菇可溶性含氮化合物,优化筛选胰蛋白酶酶解条件。[方法]采用各种食品级蛋白酶对香菇进行酶解,选取较优蛋白酶酶解条件,并结合螺杆挤压预处理提取香菇可溶性氮。[结果]胰蛋白酶提取香菇可溶性含氮化合物的最佳酶解条件为料液比1∶11 g/ml,酶解时间1.5 h,酶解温度50℃,酶量0.5%。在最优酶解条件结合螺杆挤压物理方法,可使香菇可溶性氮释放率及氨基态氮含量提高94.94%、82.94%。[结论]研究可为食用菌鲜味物质的提取利用提供参考。
[ Objective I To study the enzymatic hydrolysis extraction of soluble nitrogen-containing compounds in mushrooms, and optimize the enzymolysis conditions of trypsin. [ Method] The mushrooms were enzymatic hydrolyzed with different grades of trypsin, and the optimum enz- ymolysis conditions were obtained, finally the soluble nitrogen was extracted from mushrooms with the screw extrusion pretreatment. [ Result] The best enzymatic hydrolysis conditions were 1 ： 11 g/ml of solid-liquid ratio, 1.5 h of hydrolysis time, 50 ℃ of hydrolysis temperature and 0.5% of enzyme addition. Under the best conditions of enzymatic hydrolysis and the pretreatment of screw extrusion, the soluble nitrogen re- lease rate and content of amino nitrogen were improved by 94.94% and 82.94%. [ Conclusion] The study provides reference for the extraction and utilization of flavour materials from mushrooms.
出处
《安徽农业科学》
CAS
2012年第24期12244-12246,12266,共4页
Journal of Anhui Agricultural Sciences
基金
广东省科技计划农业攻关项目(2009B020312011)
广东省部产学研结合项目(2010B090400029)
关键词
胰蛋白酶
可溶性氮
香菇
Trypsin
Soluble nitrogen
Mushrooms
