三孢布拉霉菌的复合酶破壁工艺研究  

Study on cell disruption of complex enzyme of Blakeslea trispora

作　　者：万红贵[1] 汪文进[1] 张波[1] 吴启赐[1] 袁建锋[1] 

机构地区：[1]南京工业大学生物与制药工程学院,江苏南京211816

出　　处：《食品工业科技》2012年第3期276-278,共3页Science and Technology of Food Industry

摘　　要：采用蛋白酶和纤维素酶对三孢布拉霉菌丝体细胞壁进行酶解处理,研究酶添加量、pH、温度和酶解时间等因素对破壁效果的影响。确定最佳工艺条件为:酶添加量为0.3%,pH为6.0,温度45℃,蛋白酶酶解4h后纤维素酶酶解2h,最终提取率达到90.2%。实现了低能、温和、环保的生产提取工艺,为番茄红素工业化清洁生产打下基础。The protease and cellulase were used to break the cell wall of Blakeslea trispora,and the addition of enzyme,pH,temperature and enzymic hydrolysis time to cell disruption were studied.The optimal conditions were as follows：enzyme addition 0.3%,pH6.0,temperature 45℃ and protease hydrolysis time 4h,cellulase hydrolysis time 2h.The final extraction rate reached 90.2%.It realized low-energy,gentle,environmental production extraction technology,laid the foundation for lycopene industrialization cleaner production.

关 键 词：番茄红素 提取 破壁 

分 类 号：TS201.2[轻工技术与工程—食品科学]