海鲜菇菇脚酶解条件优化及抗氧化活性评价  

Extraction of Soluble Solids from Fruit Body Feet of Hypsizygus marmoreus by Enzymatic Hydrolysis

作　　者：林群英[1] 龙良鲲[2] 张锋伦[1] 葛婷婷[2] 孙晓明[1] 项春荣 

机构地区：[1]中华全国供销总社南京野生植物综合利用研究院,南京210042 [2]南京林业大学化学工程学院制药工程系,南京210037 [3]镇江市丹徒区正东生态农业发展中心,镇江212000

出　　处：《食品工业》2016年第11期83-86,共4页The Food Industry

基　　金："十二五"国家科技支撑计划资助项目(2013BAD16B07)

摘　　要：对海鲜菇(Hypsizygus marmoreus)菇脚下脚料进行酶解提取条件优化。通过单因素试验筛选最佳料水比和酶类,再进行正交设计试验优化菇脚下脚料酶解提取最佳条件,最后对酶解产物进行成分分析及抗氧化活性评价。研究显示,最佳料水比为1∶20(g/m L),水提液中可溶性固形物的含量达4.40%。最佳酶解条件为食用菌水解酶1.5%、风味酶1.5%、木瓜蛋白酶1.5%和酶解温度45℃。酶解冻干粉含粗蛋白22.50%、粗多糖22.56%、黄酮13.24mg/100 g和维生素C 45.56 mg/100 g。酶解冻干粉在1.0 mg/m L质量浓度下,秀丽线虫的平均寿命为5.28 d,比CK组(3.43 d)长了53.96%,具有良好的抗氧化活性。通过对海鲜菇菇脚下脚料进行酶解提取,为其再利用提供高附加值且有效的开发途径。Extraction of soluble solids from fruit body feet ofHypsizygus marmoreus by enzymatic hydrolysis was optimized. The components of enzymatic hydrolysis extract was analyzed and antioxidant activity as evaluated. The results showed that the best ratio of material to water was 1 ： 20 （g/mL） with 4.40% of solute solids in water extract. The optimal conditions for extraction of solutable solids from fruit body feet of Hypsizygus marmoreus by enzymatic hydrolysis were edible mushroom hydrolytic enzyme at 1.5%, flavor enzyme at 1.5%, papaya protease at 1.5% and temperatue at 45 ℃. The extract powder by freeze drying contained 22.50% of crude protein, 22.56% of crude polysacchrides, 13.24 mg/100 g of flavone and 45.56 mg/100 g of vitamin C. Extaction at 1.0 mg/mL could extented mean lifespans of paraquat-treated Caenorhabditis elegans to 5.28 d, 53.96% longer than that of CK group at 3.43 d. The studies provided an effective way with high added value to reuse fruit body feet ofHypsizygus marmoreus by enzymatic hydrolysis.

关 键 词：海鲜菇 菇脚 可溶性固形物 酶解 

分 类 号：TS209[轻工技术与工程—食品科学]