响应面优化双孢菇预煮液酶解工艺研究

Optimization of the Enzymatic Hydrolysis Process of Blanching Liquid from Agaricus bisporus by Response Surface Analysis

以游离α-氨基氮为指标,对比了中性蛋白酶、木瓜蛋白酶、风味蛋白酶对双孢菇(Agaricus bisporus)预煮液的酶解效果,并采用Box-Behnken响应面法优化了中性蛋白酶的酶解工艺。结果表明,中性蛋白酶酶解效果优于风味蛋白酶和木瓜蛋白酶,其最优工艺为添加量0.41%,p H 6.5,55℃酶解2.95 h,在此条件下,游离α-氨基氮为419.6 mg/L。

With free α-amino nitrogen as index, the enzymatic hydrolysis effects of neutral protease, papain and flavour protease on blanching liquid of Agaricus bisporus were compared, and the enzymatic hydrolysis process of neutral protease was optimized by Box-Behnken response surface experiment. The results showed that, the enzymatic hydrolysis effect of neutral protease was better than that of flavour protease and papain. The optimal conditions were an additive amount of 0.41%, t=2.95 h, p H=6.5, T=55 ℃. Under the conditions, the content of free α-amino nitrogen was 419.6 mg / L.