雪菜酶解过程中降解酶复配条件优化

Optimization of Enzyme Complex Formulation for Enzymatic Hydrolysis of Pickled Potherb Mustard

为提高雪菜加工副产物的利用率,利用酶复配技术降解雪菜粗纤维及大颗粒物质,并对该工艺进行优化。试验结果表明,果胶酶、β-葡聚糖酶和纤维素酶复配能有效裂解雪菜细胞壁,有利于细胞内物质的溶出。经单因素和响应曲面优化,得出3种酶复配的最佳用量为果胶酶200 U/g、β-葡聚糖酶30 U/g、纤维素酶200 U/g。在45℃恒温处理36 h,大颗粒物质降解率为70.16%,粗纤维降解率可达66.67%,亚硝酸盐含量下降61.3%,还原糖含量比对照组高28.70倍。经复合酶处理能显著增加雪菜中游离氨基酸含量,尤其是天门冬氨酸和谷氨酸,在一定程度上改善了雪菜的风味。

In order to improve the utilization of pickled potherb mustard by-product, enzyme complex formulation was optimized to hydrolyze the crude fiber and large particulate matters. Results indicated that pectinase, β-glucanase,and cellulose enzyme complex effectively hydrolyzed the cell wall of pickled potherb mustard, facilitated the dissolution of cellular contents. Single factor experiment and response surface methodology were used to optimize the mixing ration of three enzymes and explore their interactions. By using the optimal enzyme complex（pectinase 200 U/g, β-glucanas 30 U/g, cellulose 200 U/g） hydrolyzed under 45 ℃ for 36 h, the degradation of large particulate matters reached 70.16%, enzymatic hydroxylation ratio of crude fiber reached 66.67%, the content of nitrite decreased 61.3%, and the content of reducing sugar was 28.7 times higher than control group. Moreover, the free amino acids content in pickled potherb mustard was significantly increased by enzyme complex treatment, especially aspartic and glutamic acids, which may improve the flavor of pickled potherb mustard.