摘要
以鸡腿菇子实体蛋白为原料,分别用木瓜蛋白酶、碱性蛋白酶(Alcalase 2.4 L)、中性蛋白酶(Neutrase0.8L)、复合蛋白酶(Protamex)和风味蛋白酶(Flavorzyme 1 000 L)在各自适宜的条件下酶解,比较酶解物的水解度(DH)、蛋白质回收率(PR)、感官品质、抗氧化活性等。结果表明鸡腿菇子实体蛋白在碱性蛋白酶的作用下,其水解度、蛋白质回收率均最高,感官品质较为优良,抗氧化活性较高。研究酶活底物比([E]/[S])、底物浓度、酶解温度、pH值、时间对碱性蛋白酶酶解鸡腿菇子实体蛋白的影响,采用响应面法(RSM)优化得到最适工艺条件是:酶解pH 9.0、温度54.8℃,酶活底物比6271 U/g、底物质量分数1.0%、酶解时间4 h。在此条件下,水解度为24.05%。
Five proteases（Papain,Alcalase 2.4 L,Neutrase 0.8 L,Protamex,Flavorzyme 1 000 L） were used to hydrolyze the fruit body protein of Coprinus comatus at their suitable conditions.Based on the comparision of degree of hydrolysis（DH）,protein recovery（PR）,sensory evaluation and antioxidant activities of hydrolysates,Alcalase 2.4 L was the most suitable protease for the protein,for its highest DH and PR,better sensory quality and antioxidant activities.The effects of enzymolysis temperature,pH,time,ratio of enzyme activity to substrate ratio（[E]/[S]） and substrate concentration on DH were studied.Response surface methodology was used to optimise the hydrolysis parameters of the fruit body protein of Coprinus comatus by Alcalase 2.4 L.The results showed that the optimum conditions were pH at 9.0,temperature at 54.8 ℃,[E]/[S] at 6271 U/g,time at 4 h,substrate concentration at 1%.At these conditions,the DH was 24.05%.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2013年第6期88-96,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省重大科技专项(优先主题)重大农业项目(2008C02015)
浙江省重大科技专项农产品(食品)精深加工技术项目(2010C12012)
关键词
鸡腿菇子实体蛋白
碱性蛋白酶
酶解
响应面
fruit body protein of Coprinus comatus
Alcalase 2.4L
enzymatic hydrolysis
response surface methodology
