肉桂秀珍菇酶解工艺及酶解物氨基酸组成分析  

Enzymatic Hydrolysis Technology of Cinnamon Pleurotus Geesteranus and Analysis of Amino Acid Composition of Enzymatic Hydrolysate

作　　者：张柳莲 黄清铧 胡彪 王庆福 李锦荣 梁磊 陈俊杰 ZHANG Liulian;HUANG Qinghua;HU Biao;WANG Qingfu;LI Jinrong;LIANG Lei;CHENG Junjie(Institute of Bioengineering,Guangdong Academy of Sciences,Guangdong Provincial Engineering Laboratory of Biomass High Value Utilization,Guangzhou 510316,China;Guangdong Guizhishen Industrial Limited Company,Yunfu 527200,China)

机构地区：[1]广东省科学院生物工程研究所,广东省生物质高值化利用工程实验室,广东广州510316 [2]广东桂之神实业股份有限公司,广东云浮527200

出　　处：《食品科技》2021年第1期21-26,共6页Food Science and Technology

基　　金：广东省科学院专项资金项目(2019GDASYL-0105025);广东省甘蔗剑麻产业技术体系创新团队项目(2019KJ104-12);云浮市科技计划项目(201709204);河源市政府项目(HYZP201909007);广东特支计划项目(2019TQ05N232)。

摘　　要：以肉桂秀珍菇为试验原料,研究其最佳的酶解工艺条件及酶解产物氨基酸组成。以氨基酸态氮含量为指标,在单因素试验的基础上,通过正交试验确定碱性蛋白酶对肉桂秀珍菇的最佳酶解工艺为料液比1:20、酶添加量为1%、酶解时间为1.5 h、酶解温度48℃。此工艺酶解后游离氨基酸含量是未酶解的3.5倍,占子实体氨基酸含量的85.62%。酶解后呈味氨基酸和芳香族氨基酸含量达90%以上。Using Cinnamon Pleurotus geesteranus as the experimental raw material,the optimal enzymatic hydrolysis process conditions and the amino acid composition of the digested product were studied.Taking amino acid nitrogen content as index,based on single factor experiments,the optimal enzymatic hydrolysis process of alkaline protease for Cinnamon Pleurotus geesteranus by orthogonal test was as follows:material-liquid ratio was 1:20,enzyme addition was 1%,enzymolysis time was 1.5 h,enzyme solution temperature at 48℃.The water-soluble amino acid content after enzymatic hydrolysis in this process was 3.5 times that of the non-enzymatic hydrolysis,accounting for 85.62%of the amino acid content of the fruit body.After enzymolysis,the content of flavored amino acids and aromatic amino acids reaches was more than 90%.

关 键 词：肉桂秀珍菇 蛋白酶 氨基态氮 氨基酸组成 

分 类 号：TS219[轻工技术与工程—粮食、油脂及植物蛋白工程]