复合酶法水解香菇工艺的研究

【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。

Study on hydrolysis technology of Lentinula edodes degraded by composite enzyme

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.