复合酶法水解香菇工艺的研究

Study on hydrolysis technology of Lentinula edodes degraded by composite enzyme

摘要:

【目的】高效提取香菇中的功能性成分, 进一步开发利用香菇的食用价值。【方法】以香菇为原料, 在单因素试验和正交试验的基础上, 研究了复合酶法(纤维素酶、木瓜蛋白酶和5'-磷酸二酯酶)水解香菇的工艺条件。【结果】第一步为纤维素酶和木瓜蛋白酶共同水解, 加酶量分别为0.2%和0.4%, 水解温度55 °C, 水解时间3 h, 初始pH 5.5; 第二步为5'-磷酸二酯酶水解, 加酶量为0.2%, 水解温度70 °C, 水解时间2 h, 初始pH 7.0。用此法得到的香菇水解液水解度为39.48%, 游离氨基酸得率10.25%, 5'-核苷酸得率0.768%, 多糖得率8.67%。【结论】此香菇水解液富含呈鲜味物质和其它营养物质, 可进一步深加工为香菇调味品。

Abstract:

[Objective] In order to extract the functional components from Lentinula edodes efficiently for the further utilization of its edible value. [Methods] Using Lentinula edodes as raw materials, the hydrolysis process conditions by composite enzyme including cellulose, papain and 5'-phosphodiester-ase were studied on the basis of single factor experiment and orthgonal test. [Results] Firstly, it was hydrolyzed by 0.2% cellulose and 0.4% papain. The conditions were 55 °C, initial pH 5.5 and 3 h. Secondly, it was hydrolyzed by 0.2% 5'-phosphodiesterase. And the conditions were 70 °C, initial pH 7.0 and 2 h. Under these conditions, the hydrolysis degree was 39.48%, and the extracting rate of amino acids, 5'-nucleotide, polysaccharide were 10.25%, 0.768%, 8.67% respectively. [Conclusion] The hydrolysate was rich in umami substances and other nutrients, and it could be used for condiment.