摘要
采用纤维素酶和木瓜蛋白酶对榛蘑进行双酶水解。以α-氨基氮含量及热反应香精的感官评价为指标,对复合酶的酶配比、酶总量、水解温度、水解时间、初始pH进行考察。通过正交实验确定了最适水解条件为:m(纤维素酶)∶m(木瓜蛋白酶)=1∶5,水解温度50℃,水解时间5 h,初始pH=7.0。
Arraillaria mellea was hydrolyzed with a hydrolytic enzyme into which papain and cellulase were added simultaneously. The complex enzyme was investigated in terms of the ratio of enzyme, the total amount of enzyme, temperature and initial pH. The conditions of extraction were screened with the content of α-amino nitrogen and sensory evaluation as marker by a one-factor experiment and an orthogonal experiment designed to establish the optimal hydrolyzing conditions：mass ratio of cellulase and papain 1：5 ,temperature 50 ℃ ,pH =7.0 for 5 hours.
出处
《精细化工》
EI
CAS
CSCD
北大核心
2014年第2期207-211,共5页
Fine Chemicals
基金
"十二五"国家科技支撑项目(2011BAD23B01)
北京市教育委员会科技发展计划重点项目(KZ201110011015)~~
关键词
榛蘑
酶解
热反应
香料与香精
arraillaria mellea
enzymatic hydrolysis
thermal reaction
perfumes and essences
