摘要
用酶解法提取袖珍菇多糖,通过各种酶的比较,选择合适的酶,再研究此酶的酶解时间、酶解浓度、温度、pH等因素对多糖提取率的影响。结果表明,酶解法提取袖珍菇多糖的最佳工艺为:木瓜蛋白酶为2%,温度为50℃,pH为5.2,反应时间为100min。
The pocket-sized mushroom polysaccharide was extracted with the different enzyme solutions in this article. After choosing the appropriate enzyme, the factors to affecting the polysaccharide extraction rate was studied, including enzymolysis time, enzymolysis density, temperature and pH. The results indicated that the optimum extraction condition was as follow： the papayin was 2 %, temperature was50 ℃, pH was 5.2, reaction time was 100 min.
出处
《食品研究与开发》
CAS
北大核心
2008年第2期53-56,共4页
Food Research and Development
关键词
袖珍菇多糖
木瓜蛋白酶
酶解
Qocket-sized mushroom polysaccharide
papayin
enzymolysis
