摘要
该试验主要研究以蟹味菇为原料制备酶解液的工艺。通过考察酶解时酶用量、pH、温度和时间对酶解反应的影响,最终确定pH、温度和时间三个影响因素进行响应面优化试验。结果表明,蟹味菇酶解液制备的最佳条件为风味蛋白酶用量2%、酶解温度58℃、酶解pH 6.0、酶解时间6 h,制得酶解液氨基酸态氮含量为5.81 g/100m L。该试验为蟹味菇的后期加工利用提供理论依据。
The preparation of enzymatic hydrolysate from Hypsizygus marmoreus Bigelow was studied. The single factor experiment design of enzyme dosage, pH, temperature and time on enzymatic hydrolysis were analyzed, the three factors of p H, temperature and time were determined, and the response surface optimization experiment was carried out. The results showed that the optimum protease hydrolysis conditions were flavourzyme dosage 2.0%, enzymolysis temperature 58 ℃, enzymolysis pH 6.0 and enzymolysis time 6 h. Under these conditions, the amino acid nitrogen content in enzymatic hydrolysate was 5.81 g/100 mL. This experiment provided a theoretical basis for the later processing and utilization of Hypsizygus marmoreus.
作者
万国福
李西腾
胡文康
曹艳迪
嵇精文
周春湘
WAN Guofu;LI Xiteng;HU Wenkang;CAO Yandi;JI Jingwen;ZHOU Chunxiang(School of Food,Jiangsu Food&Pharmaceutical Science College,Huai'an 223003)
出处
《食品工业》
CAS
2021年第4期99-102,共4页
The Food Industry
基金
江苏高校品牌专业建设工程资助项目(PPZY2015B19)。
关键词
蟹味菇
蛋白酶酶解
响应面法
Hypsizygus marmoreus Bigelow
protease hydrolysis
response surface methodology