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黑木耳多糖酶法提取条件的研究 被引量:31

STUDIES ON THE EXTRACTIVE CONDITIONS OF AURICULARIA AURICULAR POLYSACCHARIDE IN ENZYMATIC METHODS
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摘要 对不同条件下黑木耳多糖酶法提取的影响因素进行了研究,结果表明,利用酶法结合热水浸提法提取黑木耳多糖,提取率达17.2%。酶解最适作用条件为:复合酶反应的最适pH值为5,添加量为1.5%,反应100min;蛋白酶反应的最适pH值为6,添加量为2%,反应60min,80℃浸提90min。 We study the influence factors of extraction on Auricularia auricular polysaccharides in enzymatic methods under different conditions. The result is that the extractive rate is 17.2% when extracting auricularia auricular polysaccharides in enzymatic and hot water soaking method. The best conditions of enzymatic action is that the best pH of complex enzyme is 5 and the amount is 1.5% and reacting time is 100min, and the best pH of protease is 6.5 and the amount is 2% and reacting time is 60min,soaking 90min in hot water at 80℃.
出处 《食品研究与开发》 CAS 北大核心 2005年第3期89-91,共3页 Food Research and Development
基金 黑龙江省教育厅重大研究项目 项目号:10511Z006
关键词 黑木耳 多糖 蛋白酶 纤维素酶 果胶酶 提取条件 Auricularia auricular polysaccharides protease cellulase pectase extraction
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