基于纤维素酶酶解对虎掌菌破壁工艺优化  

Optimization of Cell Wall Breaking Technology of Sarcodon aspratus Based on Cellulase Enzymatic Hydrolysis

作　　者：李泽林 王秋婷 桂海佳 谷大海[1] 王雪峰[1] 肖智超 王桂瑛[1] 普岳红[1] 范江平[1] LI Ze-lin;WANG Qiu-ting;GUI Hai-jia;GU Da-hai;WANG Xue-feng;XIAO Zhi-chao;WANG Gui-ying;PU Yue-hong;FAN Jiang-ping(College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201

出　　处：《中国调味品》2022年第9期15-19,共5页China Condiment

基　　金：云南省院士专家工作站(202005AF150016)。

摘　　要：为了促进酶解后虎掌菌风味物质的释放及以虎掌菌为调味基料的研究,文章以还原糖含量为检测指标,在单因素试验的基础上,采用响应面优化设计纤维素酶酶解对虎掌菌破壁工艺进行优化。结果表明,最佳破壁条件为pH 5.5、温度50℃、酶解时间2.5 h、酶添加量0.44%、料液比1∶15.17,还原糖含量的平均值为(2.28±0.03)%(与理论值2.36%接近),可以最大限度地释放虎掌菌中还原糖的含量。文章为以虎掌菌酶解液为调味基料的深入研究提供了试验基础及前期初探。In order to promote the release of flavor compounds after enzymatic hydrolysis and the study of using Sarcodon aspratus as a flavoring base,in this study,on the basis of single factor test,with reducing sugar content as the detection index,response surface design(RSD)is conducted to optimize the cell wall breaking process of Sarcodon aspratus by cellulase enzymolysis.The results show that the optimal cell wall breaking conditions are as follows:pH value is 5.5,temperature is 50℃,enzymatic hydrolysis time is 2.5 h,enzyme addition amount is 0.44%,solid-liquid ratio is 1∶15.17 and the average reducing sugar content is(2.28±0.03)%,which is close to the theoretical value of 2.36%.This process can maximize the release of reducing sugar content in Sarcodon aspratus.This study has provided a experimental basis and preliminary study for the in-depth research of using the enzymatic hydrolysate of Sarcodon aspratus as the flavoring base.

关 键 词：虎掌菌 纤维素酶 酶解 破壁 还原糖 

分 类 号：TS201.25[轻工技术与工程—食品科学]