摘要
通过对外源酶酶解枸杞效果的研究，结果表明：外源酶能显著提高枸杞浸提液中可溶性固形物和营养成分的含量，其单一纤维素酶和木瓜蛋白酶浸提枸杞的适宜pH值分别是5．0～5．5和pH值6．0，适宜的酶质量浓度分别为0．20g／dL和0．40～0．60g／dL，温度分别为55．C和65℃，适宜时间都为50-60min；两种酶组合浸提枸杞的较适pH值、温度、时间和酶组合分别为pH值5．5～6．0，55-60℃．50min和0．20g／dL纤维素酶＋0．40g／dL木瓜蛋白酶。
The effects of exogenous enzymes on lylcium chinense extract were studied. The results showed that the exogenous enzymes could remarkably increase the content of soluble solid and nutritive substances in lylcium chinense extract. The suitable extraction conditions of cellulase were pH 5.0-5.5, 0.20% cellulase, 55 ℃and 50-60 min; the suitable extraction conditions of papain were pH 6. 0,0. 40- 0. 60% papain, 65℃ and 50 - 60 min; the suitable extraction conditions of the combination of cellulase and papain were pH 5.5-6.0, 55-60℃, 50 min and 20 % cellulase plus 0.40% papain.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2006年第1期79-88,共10页
Journal of Food Science and Biotechnology
关键词
纤维素酶
木瓜蛋白酶
枸杞
浸提
cellulase
papain
lylcium chinense
extraction
