杏鲍菇酶解液膜分离脱苦工艺的研究

Study on membrane separation debittering process of the Pleurotus eryngii enzymolysis liquid

研究膜分离技术对杏鲍菇酶解液的脱苦工艺。在单因素实验的基础上,采用响应面实验设计优化得到500u纳滤膜分离脱苦的最优条件为压力0.67MPa、pH7.81、温度45.0℃,脱苦后滤液中氨基态氮透过率为82.6%,滤液苦味评分为1.8分;对膜分离脱苦前后酶解液中基本营养组成含量进行对比分析,经膜分离脱苦处理后的杏鲍菇酶解液中氨基酸总量、鸟苷酸和肌苷酸的保留率分别为82.6%、79.9%和75.2%。结果表明,酶解液经膜分离脱苦后,氨基酸和核苷酸的保留率均较高,脱苦效果良好,说明膜分离技术可应用于蛋白质酶解液的脱苦。

Study on debittering process of membrane separation technology on Pleurotus eryngii hydrolysates.On the basis of the single-factor test,using response surface optimization,get the optimal conditions of the 500u nanofiltration membrane separation debittering：pressure 0.67MPa,pH7.81,temperature 45.0℃.In the debittering filtrate,transmittance of the amino nitrogen was 82.6% and the bitter score was 1.8.Analysis of the basic nutrition content in the enzymatic solution and debittering filtrate were investigated,in the latter the amino acids,guanosine monophosphate and inosine monophosphate retention rates were 82.6%,79.9% and 75.2%,respectively.The results showed that in the enzymatic solution,amino acids and nucleotide retention were higher,the effect of was debittering was good and the membrane separation technology could be applied to the protein enzyme solution to take off the bitter.