微波辅助酶法提取香菇柄蛋白工艺研究  

Study on microwave-assisted enzymatic method extraction process of protein from Lentinus edodes stem

作　　者：武婷 康明丽[1] 程雅如 申彤 李依孜 WU Ting;KANG Ming-li;CHENG Ya-ru;SHEN Tong;LI Yi-zi(College of Food and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,Hebei,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050018

出　　处：《粮食与油脂》2024年第9期129-134,共6页Cereals & Oils

摘　　要：采用微波辅助酶法提取香菇柄蛋白。以蛋白质得率为指标,在单因素试验基础上通过响应面法优化提取工艺。结果表明:最佳提取工艺条件为纤维素酶与果胶酶质量比2∶1、料液比1∶28(g/mL)、酶添加量2.6%(以香菇柄粉末质量为基准)、酶解时间2 h、微波时间3.7 min、碱提温度55℃、碱提pH 12,在此条件下香菇柄蛋白得率为4.74%。The protein of Lentinus edodes stem was extracted by microwave-assisted enzymatic method.Taking protein yield as an indicator,the extraction process was optimized by response surface methodology on the basis of single factor experiments.The results showed that the optimal extraction conditions were as follows:mass ratio of cellulase to pectinase 2∶1,solid-liquid ratio 1∶28(g/mL),enzyme dosage 2.6%(based on the mass of Lentinus edodes stem powder),enzymatic hydrolysis time 2 h,microwave time 3.7 min,alkali extraction temperature 55℃,alkali extraction pH 12.Under the conditions,the protein yield of Lentinus edodes stem was 4.74%.

关 键 词：香菇柄 蛋白质 酶法 工艺优化 

分 类 号：TS201.21[轻工技术与工程—食品科学]