酶法制备金针菇提取物的工艺研究

Study of flammulina velutipes extract by enzymatic preparation

分别采用单一酶解法、三种酶混合酶解法对金针菇进行破壁,考察了金针菇提取物的蛋白质、多糖、氨基态氮含量及风味,通过单因素及正交试验确定出最佳提取工艺为:酶解温度为40℃,pH6.0,酶解时间为3h,三种酶混合加酶量为2%,此条件下得到的金针菇提取物蛋白质含量为153.80mg/g,氨基态氮含量为13.44mg/g,多糖含量为49.67mg/g,品评分数为70分。

The methods of enzymatic hydrolysis ,the three enzymes hydrolysis together were used to break the cell wall of flammulina velutipes.The contents of proteins, polysaccharides,amino nitrogen and flavor of the extract were examined through single factor test and orthogonal test.This indicated that the most optimal extracting process was adding 2% of three enzymes to hydrolysis for 3h at 40℃, pH6.0. Under this condition, the flammulina velutipes extract contained protein ]53.80mg/g, amino nitrogen 13.44mg/g, polysaccharide 49.6？mg/g and obteined flavor score 70 points.