摘要
研究了酶法提取金针菇多糖的最佳工艺条件,采用木瓜蛋白酶处理,对酶量、作用温度、最适pH、作用时间进行正交试验。确定了酶法提取金针菇多糖的最佳工艺:酶解反应的温度为55℃,酶浓度为0.6%,pH为7.0,反应时间为3 h,提取率可以达7.6%。
Discussed the optimum conditions of the flammulina veluyipes polysaccharides enzymatic extraction. Using papain enzyme processing the ratio of the volume, temperature, the optimum pH and role of time for orthogonal experiment. Determine the best technology of enzymatic extract flammulina veluyipes polysaccharides ：enzyme reaction temperature of 55 ℃, enzyme concentration is 0.6 percent, pH value of 7.0, the reaction time is 3 h and the extraction rate reach to 7.6 percent.
出处
《食品研究与开发》
CAS
北大核心
2012年第11期100-102,共3页
Food Research and Development
关键词
金针菇多糖
酶法提取
工艺
flammulina veluyipes polysaccharides
enzyme extraction
technology
