响应面优化复合酶法制备杏鲍菇抗氧化物  

Response Surface Optimization of Composite Enzymes Preparation Pleurotus eryngii Antioxidants

作　　者：裴云成 朱丹[2] 李文香[1] 郑华[1,3] 程凡升 PEI Yuncheng;ZHU Dan;LI Wenxiang;ZHENG Hua;CHENG Fansheng(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109;College of Life Sciences,Qingdao Agricultural University,Qingdao 266109;Qingdao Agricultural Research Biology Technology Co.,Ltd.,Qingdao 266109)

机构地区：[1]青岛农业大学食品科学与工程学院,青岛266109 [2]青岛农业大学生命科学学院,青岛266109 [3]青岛农研生物科技有限公司,青岛266109

出　　处：《食品工业》2020年第2期17-21,共5页The Food Industry

基　　金：山东省优秀中青年科学家奖励基金(No.BS2013SW034);山东省现代农业产业技术体系食用菌创新团队建设专项基金(SDAIT-07-07);国家自然基金(31301438,31501331).

摘　　要：为研究杏鲍菇抗氧化物的酶法制备工艺,以杏鲍菇为研究对象,筛选得到2种效果最好的酶(纤维素酶和胃蛋白酶),采用单因素试验研究温度、pH、胃蛋白酶和纤维素酶加酶量,利用响应面分析法对杏鲍菇抗氧化物的制备工艺进行优化,发现最佳工艺条件为:酶解温度52℃、酶解pH 3.44、胃蛋白酶加酶量6 848.82 U/g、纤维素酶加酶量9 487.16 U/g, DPPH·清除率可达72.2%。该工艺采用复合酶法能很好地制备杏鲍菇抗氧化物,为杏鲍菇深加工产品增添一种新的产品形式。In order to study the antioxidant enzyme Pleurotus eryngii preparation process. The Pleurotus eryngii as the research object, obtain two kind of the best effect of the enzyme(cellulase and pepsin). On the basis of single factor experiment, the response surface experiment was used to optimize the preparation process of antioxidants of Pleurotus eryngii. The optimum condition was as follows: temperature 52 ℃, pH 3.44, pepsin amount 6 848.82 U/g, and cellulase amount 9 487.16 U/g. The DPPH radical scavenging rate reached 72.2%. The process using complex enzyme method could well prepare Pleurotus eryngii antioxidants, and produce Pleurotus eryngii deep-processing products.

关 键 词：杏鲍菇 抗氧化 响应面 复合酶法 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]