双孢蘑菇子实体蛋白酶解工艺条件优化  

Optimization of enzymatic hydrolysis technology conditions for Agaricus bisporus fruit boby protein

作　　者：齐丹[1] 贠建民[1] 邵晓庆[1] 赵洪源[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2015年第13期257-261,共5页Science and Technology of Food Industry

基　　金：甘肃农业大学研究生导师基金(GAU-QNDS-201205)

摘　　要：为探讨蛋白酶水解双孢蘑菇子实体的最佳工艺条件,本文选用中性蛋白酶、风味蛋白酶、木瓜蛋白酶、碱性蛋白酶和复合蛋白酶对双孢蘑菇子实体进行酶解实验。通过单因素实验、响应面实验研究了酶解温度、酶解时间、p H、加酶量及料水比对双孢蘑菇子实体水解度的影响,优化了其工艺参数。结果表明,酶解温度60℃,酶解时间4h,p H10.5,加酶量2%,料水比1∶12为最优酶解参数组合,验证实验得到双孢蘑菇的水解度达到26.01%。酶解液中可溶性多糖含量及还原糖含量较子实体分别增加了3.95倍和1.91倍,蛋白质含量减少了5.02g/100g。本研究表明酶解双孢蘑菇子实体蛋白可以提高其总体功能性营养价值。In order to investigate the best technology conditions of protease hydrolysis for Agaricus bisporus fruit body,using neutral protease,flavor protease, papain protease,alkaline protease and protamex protease,Agaricus bisporus fruit body enzymatic hydrolysis tests were done.By single-factor test and response surface experiments, the effects of hydrolysis temperature, hydrolysis time, pH, enzyme dosage and material water ratio on the degree of hydrolysis were also researched, and the process parameters were optimized.The results showed that the optimum enzymatic hydrolysis conditions were： the enzymolysis temperature 60℃, hydrolysis time 4h, pill0.5, enzyme dosage 2%,the ratio of material to water 1：12.1n these conditions, the degree of hydrolysis was up to 26.01%.The polysaccharide content and reducing sugar content in the optimal enzymatic hydrolysate respectively increased 3.95-fold and 1.91-fold, and the protein content of that decreased 5.02g/100g.lt suggested that Agaricus bisporus fruiting body protein being enzymatic hydrolyzed could improve its overall functional nutritional value.

关 键 词：双孢蘑菇 子实体 蛋白酶 酶解条件 水解度 

分 类 号：TS201.1[轻工技术与工程—食品科学]