超声辅助酶解香菇柄工艺研究  

Study on Ultrasonic-assisted Enzymatic Hydrolysis of Lentinula edodes Stems

作　　者：豆海港[1] 郝艳丽[1] 陈强 崔孟姣 杨改[1] 王云志 DOU Haigang;HAO Yanli;CHEN Qiang;CUI Mengjiao;YANG Gai;WANG Yunzhi(Zhoukou Vocational&Technical College,Zhoukou,He'nan 466001,China;Zhoukou Qianhong Food Ingredients Co.,Ltd.,Zhoukou,He'nan 466001,China)

机构地区：[1]周口职业技术学院,河南周口466001 [2]周口市千弘食品配料有限公司,河南周口466001

出　　处：《农产品加工》2022年第12期65-67,共3页Farm Products Processing

基　　金：河南省科技攻关项目(222102110364)。

摘　　要：在料液比为1∶2,酶添加量为0.5%的前提下,通过单因素试验探讨纤维素酶和木瓜蛋白酶双酶比(双酶比)、pH值、酶解温度及酶解时间对水解度的影响,研究超声波辅助法香菇柄酶解工艺,同时采用正交试验方法优化酶解工艺条件,试验结果通过方差分析和Duncan复全距检验。结果表明,这4个因素对香菇柄水解度影响达到了极显著影响,最佳酶解条件为双酶比2∶3,pH值5.5,酶解温度60℃,酶解时间100 min。The ultrasonic-assisted enzymatic hydrolysis of Lentinula edodes stems was studied in this paper,under the condition of 1∶2 ratio of material to liquid and 0.5%addition of enzyme,the effects of the ratio of cellulase to Papain enzyme,pH,the temperature of enzymatic hydrolysis and the temperature of enzymatic hydrolysis on the degree of hydrolysis were studied by single factor experiment,through variance analysis and duncan complex distance test,the results showed that these four factors had a very significant effect on the hydrolysis degree of Lentinus edodes stems,the optimal enzymatic hydrolysis conditions were as follows:two enzymes ratio 2∶3,pH 5.5,enzymolysis temperature 60℃,enzymolysis time 100 min.

关 键 词：超声波辅助 香菇柄 酶解 

分 类 号：TS201.2[轻工技术与工程—食品科学]