蒙古口蘑(Tricholoma mongolicum)多肽制取技术的研究  

Research of Preparation Technology of Tricholoma mongolicum Polypeptide

作　　者：王大为[1] 吴恩奇[2] 图力古尔[2] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118 [2]吉林农业大学农学院,吉林长春130118

出　　处：《食品科学》2007年第9期245-249,共5页Food Science

基　　金：国家"十五"重大科技攻关专项(2001BA501A01)

摘　　要：以蒙古口蘑为原料,经过超临界CO2流体萃取纯化及可控有限改性挤出处理后,酶解制取蒙古口蘑多肽。采用两段式酶解法,一段酶解采用碱性蛋白酶对蒙古口蘑进行水解,二段采用风味蛋白酶对一段酶解物进行修饰处理,以校正酶解液风味。通过正交试验方法对影响酶解效果及产品风味的主要因素进行研究和分析,结果表明蒙古口蘑碱性蛋白酶酶解工艺最佳条件为:温度55℃,时间2.5h,底物浓度2%,酶用量1.5%(E/S);所得酶解液利用风味蛋白酶较味后,三倍体积浓度65%的乙醇溶液进行醇沉脱多糖,蒙古口蘑多肽得率为32.10%。Tricholoma mongolicum was used as material to prepare polypeptide, and the material was processed through supercritical CO2 fluid extraction and extrusion technology before enzymatic degradation. Tricholoma mongolicum polypeptide was prepared by two-stage enzymatic hydrolysis. The first stage use alcalase as hydrolysis enzyme to prepare polypeptide, and the second stage choose flavourzyme to adjust the flavor. The major factors that affected enzymatic degradation of Tricholoma mongolicum protein and product＇s flavor were studied through orthogonal test. The optimum conditions of enzymatic hydrolysis used alcalase as hydrolysis were established： temperature 55 ℃, time 2.5 h, substrate concentration 2%, concentration of enzyme 1.5%（E/S）, the first product were adjusted in flavor utilized flavourzyme, and the polysaccharide removed used three times volume 65% alcohol solution, yield ratio of Tricholoma mongolicum polypeptide prepared in this research is 32.10%.

关 键 词：蒙古口蘑 多肽 超临界流体萃取 可控有限改性挤出处理 酶法水解 

分 类 号：TQ936.16[化学工程]