不同的酶对小鸡炖蘑菇热反应香精的影响  

Impacts of Different Enzymes on the Thermal Reaction Flavor of Chicken Mushroom

作　　者：陈海涛[1] 程玥[1] 刘洋[1] 章慧莺[1] 孙宝国[1] 张玉玉[1] 

机构地区：[1]北京工商大学食品学院,北京100048

出　　处：《精细化工》2014年第2期207-211,共5页Fine Chemicals

基　　金："十二五"国家科技支撑项目(2011BAD23B01);北京市教育委员会科技发展计划重点项目(KZ201110011015)~~

摘　　要：采用纤维素酶和木瓜蛋白酶对榛蘑进行双酶水解。以α-氨基氮含量及热反应香精的感官评价为指标,对复合酶的酶配比、酶总量、水解温度、水解时间、初始pH进行考察。通过正交实验确定了最适水解条件为:m(纤维素酶)∶m(木瓜蛋白酶)=1∶5,水解温度50℃,水解时间5 h,初始pH=7.0。Arraillaria mellea was hydrolyzed with a hydrolytic enzyme into which papain and cellulase were added simultaneously. The complex enzyme was investigated in terms of the ratio of enzyme, the total amount of enzyme, temperature and initial pH. The conditions of extraction were screened with the content of α-amino nitrogen and sensory evaluation as marker by a one-factor experiment and an orthogonal experiment designed to establish the optimal hydrolyzing conditions：mass ratio of cellulase and papain 1：5 ,temperature 50 ℃ ,pH =7.0 for 5 hours.

关 键 词：榛蘑 酶解 热反应 香料与香精 

分 类 号：TQ656.1[化学工程—精细化工]