金针菇加工副产物酶解及脱色工艺研究  

Study on the Enzymatic Hydrolysis and Decoloration Process of the Processing by-products of Flammulina velutipes

作　　者：黄家莉 李明元[2] 李宗堂 肖奎 段春林 车振明[2] 

机构地区：[1]成都榕珍菌业有限公司,四川成都611733 [2]西华大学生物工程学院,四川成都610039

出　　处：《中国食用菌》2014年第4期43-44,47,共3页Edible Fungi of China

基　　金：国家科技支撑计划项目"食用菌保鲜加工产品开发与产业化"(2013BAD16B06);成都市八大科技产业化工程项目"以精深加工为核心的食药用菌产业关键技术集成与产业化";项目编号:成财教(2013)265号

摘　　要：金针菇在加工过程中会产生菌柄、菌盖、畸形菇等下脚料,多数未经处理而直接丢弃,既污染环境又造成极大的资源浪费。以金针菇下脚料为原料,采用复合酶法进行了金针菇酶解工艺研究,然后利用活性炭对酶解液进行脱色处理。结果表明,在最佳工艺条件下,金针菇加工副产物酶解液氨基酸含量达到30.08 mg100mL,酶解液脱色率为26.34%。There were waste, such as stipe, cap and deformed mushrooms in the processing of Flammulina velutipes. Most were directly discarded without any treatment, which both polluted the environment and caused great waste of resources. In this study, the enzymatic hydrolysis and decoloration process of the processing by-products of Flammulina velutipes were studied. It was showed that under the optimal condition the amino acid content of Flammulina velutipes hydrolyzate reached 30. 08 mg/100mL, and the decolorization rate of hydrolyzate was 26. 34%.

关 键 词：金针菇 加工副产物 酶解 脱色 

分 类 号：S646.15[农业科学—蔬菜学]