中性蛋白酶水解香菇的研究  

Study on Optimization of Process Conditions for Enzymatic Hydrolysis of Lentinus edodes with Neutral Protease

作　　者：顾宗珠[1] 沈健[1] 王瑶[1] 

机构地区：[1]广东轻工职业技术学院,广东高校特色调味品工程技术开发中心,广州510300

出　　处：《中国调味品》2013年第3期69-72,75,共5页China Condiment

基　　金：广东高校特色调味品工程技术开发中心支撑项目(GCZX-B1103);广东省海洋与渔业局"2012年广东省海洋渔业科技推广专项"支撑项目

摘　　要：为了使香菇得到充分利用,对香菇的酶解条件进行研究。采用中性蛋白酶对香菇进行酶解,通过料水比、酶的筛选、单因素试验和正交试验,确定最佳酶解条件:pH为7.0,温度为50℃,料水比为1∶15,酶量为70000U/g.香菇,酶解时间为12h。该条件下,酶解率为28.52%。In order to make full use of Lentinus edodes, the enzymatic hydrolysis conditions of Lentinus edodes are researched, Lentinus edodes are hydrolyzed by neutral protease. The optimum enzy- molysis conditions are determined through the ratio of material and water, enzyme screening, single factor test and orthogonal test. The results show that pH is 7.0, temperature is 50 ℃, the ratio of material and water is 1 ： 15 , enzyme dosage is 70000 U/g （Lentinus edodes）, and enzymatic hydrolysis time is 12 hours. Under the above optimum conditions, the enzymatic hydrolysis rate is 28.52%.

关 键 词：中性蛋白酶 香菇 酶解率 正交实验法 

分 类 号：TS202.3[轻工技术与工程—食品科学]