香菇柄复合酶解工艺研究  

Hydrolysis Effects of Cellulase and Nuetral Protease on Lentinus edodes Stipe

作　　者：高虹[1] 程薇[1] 史德芳[1] 范秀芝[1] 薛淑静[1] 周康[1] 

机构地区：[1]湖北省农业科学院农产品加工与核农技术研究所/国家食用菌加工技术研发分中心,武汉430064

出　　处：《湖北农业科学》2014年第23期5823-5827,共5页Hubei Agricultural Sciences

基　　金：农业部公益性行业专项(201303080);湖北省农业科技创新中心资助项目(2014-620-007-001)

摘　　要：采用纤维素酶(A)和中性蛋白酶(B)复合酶系水解香菇柄,确定香菇(Lentinus edodes)柄中风味成分最佳溶出条件。以可溶性蛋白质溶出率和氨基酸释放率为评价指标,分别考察酶A水解时料液比、p H、添加量、酶解温度及酶解时间和酶B水解时p H、添加量、酶解温度和酶解时间对提取率的影响;以游离氨基酸、呈味核苷酸、多糖的溶出率和酶解液感官品质为评价指标,比较了热水浸提法、纤维素酶单酶解法、复合酶解法3种方法的优劣。结果表明,最适酶解工艺条件为先以0.2%食用菌水解酶A,料液比(m∶V)为1∶6,p H 4.5,温度55℃的条件酶解2 h,在此条件下可溶性蛋白质溶出率为4.12%,然后在酶解液中加入0.15%酶B,于p H 6.5,温度50℃酶解6 h,在此条件下总氨基酸释放率为2.16%;复合酶法水解香菇柄所得游离氨基酸、呈味核苷酸、多糖含量、感官评分分别为2.16%、1.57%、7.25%、82分,均优于另外2种方法。The optimal conditions of extracting flavor from Lentinus edodes stipe were investigated with two kinds of mi- crobiological enzyme including cellulose （A） and neutral protease （B）. Using soluble protein dissolution rate and extraction yield of amino acid as evaluating indicators, the effects of solid-liquid ratio, pH, enzyme additive amount, temperature and hydrolysis time were analyzed. The extraction yield of free amino acids, flavor nucleotides and polysaccharide obtained by hot water extraction, cellulase enzymatic hydrolysis and united hydrolysis were compared. The optimal extraction conditions were using 0.2% cellulase hydrolysis at pH 4.5, temperature 55 ℃ for 2 h with solid-liquid ratio 1：6（m： V）. At this point, the rate of soluble protein dissolution was 4.12%. Enzymolysis with 0.15% nuetral protease, at pH 6.5, temperature 50 ℃ for 6 h, the release rate of amino acids was 2.16%. The compound hydrolysis had 2.16% recovery for free amino acids, 1.57% flavor nucleotides and 7.25% polysaccharide. Sensory evaluation was 82 points, superior to the other methods.

关 键 词：香菇Lentinus edodes)柄 纤维素酶 中性蛋白酶 复合水解 

分 类 号：S646.12[农业科学—蔬菜学]