酶法提取香菇多糖工艺研究  

Extraction of Polysaccharide in Lentinus edodes by Enzymatic Method

作　　者：李波[1] 宋江良[1] 赵森[1] 周崇[1] 刘倩倩[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品科学》2007年第9期274-277,共4页Food Science

基　　金：河南省高校新世纪优秀人才支持计划(2006HANCET-17);河南科技学院重点科研项目

摘　　要：本实验将木瓜蛋白酶和纤维素酶应用于香菇多糖的提取,研究了酶法提取的工艺条件。结果显示,木瓜蛋白酶的最佳酶解条件是:酶浓度0.5%,酶解温度50℃,pH6～7,酶解反应1h;纤维素酶的最佳酶解条件是:酶浓度0.25%,酶解温度40℃,pH4.5～5.0,酶解反应1h。采用酶水解后,香菇多糖的提取率显著提高。Papain and cellulase were applied on the extraction of lentinan, and the extraction conditions of enzymatic method were studied in this research. The results showed that the optimal conditions of papain were enzymatic concentration 0.5%, temperature 50 ℃, pH6-7 and reaction time 1 h. The optimal conditions of cellulase were enzymatic concentration 0.25%, temperature 40℃, pH4.5-5.0 and reaction time 1 h. By enzymatic hydrolysis, the extraction yield of lentinan was improved distinctly.

关 键 词：香菇多糖 提取 木瓜蛋白酶 纤维素酶 

分 类 号：Q946.3[生物学—植物学]