摘要
以新鲜香菇为原料,采用响应面法对超声波辅助提取半胱氨酸亚砜裂解酶的工艺进行优化。结果表明:影响半胱氨酸亚砜裂解酶提取率的工艺因素按主次顺序排列为提取功率>提取时间>液料比,最佳工艺条件为提取时间21.5min、提取功率100.0W、液料比15:1(mL/g)。在此最优条件下,半胱氨酸亚砜裂解酶的提取率为48.76U/g,接近模型预测值。
Response surface methodology was used to optimize the ultrasonic-assisted extraction of C-S lyase from Lentinus edodes.A regression model describing the yield of C-S lyase with respect to extraction time,ultrasonic power and material-to-liquid ratio was established.Ultrasonic power had the most significant influence on the yield of C-S lyase followed by extraction time and material-to-liquid ratio.The optimal extraction condition for C-S lyase from Lentinus edodes was 100.0 W,21.5 min and a material-to-liquid ratio of 1：15（g/mL）,and the yield of C-S lyase observed under these conditions was 48.76 U/g,which was close to the predicted value.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第10期31-34,共4页
Food Science
基金
国家自然科学基金面上项目(31071499)
湖北省自然科学基金项目(2010cdb09901)
关键词
香菇
半胱氨酸亚砜裂解酶
超声波
响应面
Lentinus edodes
C-S lyase
ultrasonic
response surface methodology
