食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2014年
7期
22-24
,共3页
杏鲍菇%酶解%超滤%木瓜蛋白酶
杏鮑菇%酶解%超濾%木瓜蛋白酶
행포고%매해%초려%목과단백매
Pleurotus eryngii%enzymolysis%ultrafiltration%papain
采用蛋白质含量较高的杏鲍菇为原料，研究了中性蛋白酶、碱性蛋白酶、木瓜蛋白酶、胰酶等不同酶的酶解效果与条件，应用超滤法提取有效成分，并考察了不同糖和酸添加剂的添加口感。结果显示，用木瓜蛋白酶酶解效果最好，酶解条件为料液比1∶20（g/mL）、酶解温度50℃、酶解时间2 h；超滤得到的提取液澄清透明，多肽含量为0.498 mg/mL、多糖含量为1.680 mg/mL；酶解原液添加白砂糖和柠檬酸口感最好，添加比例为白砂糖7%、柠檬酸0.12%。
採用蛋白質含量較高的杏鮑菇為原料，研究瞭中性蛋白酶、堿性蛋白酶、木瓜蛋白酶、胰酶等不同酶的酶解效果與條件，應用超濾法提取有效成分，併攷察瞭不同糖和痠添加劑的添加口感。結果顯示，用木瓜蛋白酶酶解效果最好，酶解條件為料液比1∶20（g/mL）、酶解溫度50℃、酶解時間2 h；超濾得到的提取液澄清透明，多肽含量為0.498 mg/mL、多糖含量為1.680 mg/mL；酶解原液添加白砂糖和檸檬痠口感最好，添加比例為白砂糖7%、檸檬痠0.12%。
채용단백질함량교고적행포고위원료，연구료중성단백매、감성단백매、목과단백매、이매등불동매적매해효과여조건，응용초려법제취유효성분，병고찰료불동당화산첨가제적첨가구감。결과현시，용목과단백매매해효과최호，매해조건위료액비1∶20（g/mL）、매해온도50℃、매해시간2 h；초려득도적제취액징청투명，다태함량위0.498 mg/mL、다당함량위1.680 mg/mL；매해원액첨가백사당화저몽산구감최호，첨가비례위백사당7%、저몽산0.12%。
The high protein content of Pleurotus eryngii as raw material,we studied the enzymolysis effect and conditions of four different enzyme (the alkaline protease, neutral protease, papain and trypsin ). Ultrafiltration was applicatid in extracting effective components and the effect of sugar and acid additive were contrast for the taste. The results show that the best effect was papain, the solid-liquid ratio was 1∶20(g/mL), temperature would be 50℃and 2 hours was needed for enzymolysis. The extract obtained by utrafiltration is clear and transparent. The polypeptide content is 0.498 mg/mL and the polysaccharide content is 1.680 mg/mL. It tasteed the best for adding white granulated sugar and citric acid with the content of 7%and 0.12%.
