基于主成分分析的白灵菇预煮液酶解研究

Study on enzymolysis of Pleurotus nebrodensis cooking juices based on principal component analysis

以游离氨基酸、可溶性糖、亮度L*、绿红值a*、蓝黄值b*为评价指标,研究食用菌水解酶A01、食用菌水解酶A02、纤维素酶、中性蛋白酶、木瓜蛋白酶、风味蛋白酶6种酶对白灵菇预煮液的酶解效果。结果表明:6种酶解液中游离氨基酸含量有极显著变化(P<0.05),其中中性蛋白酶的效果最好,游离氨基酸含量提高了55.0%;酶解液中可溶性糖含量有极显著变化(P<0.05),其中纤维素酶使白灵菇预煮液可溶性糖含量提高了41.28%;纤维素酶、风味蛋白酶可以明显提高预煮液的L*值;风味蛋白酶降低预煮液的a*值幅度最大;中性蛋白酶使预煮液的b*值加大,其余的酶均降低了预煮液的b*值;以主成分分析法综合比较酶解效果,得出风味蛋白酶的酶解效果最好。

The effect of six enzymes was studied, as edible fungus hydrolase A01, Edible fungus hydrolase A02, cellulose, neutral pro tease, papain and flavourzyme on the content of free amino acid, re solvable sugar and L＊ , a＊ , b＊ value in Pleurotus nebrodensis cook ing juices. The results indicated that the influence on the content of free amino acid and resolvable sugar was the most significant. The amount of free amino acid was increased by 55.0% after the neutral protease treatment; and the amount of resolvable sugar increased by 41.28% after cellulase treatment. The L ＊ value both increased ap- parent as the eellulase hydrolysis proceeded and neutral protease pro- ceeded. The highest decrease of the a ＊ value was shown after the neutral protease treatment. The b ＊ value decreased after the neutral protease treatment, and increased after other five enzymes treat- ments. The flavourzyme treatment on the Pleurotus nebrodensis cooking juices can achieve the best result by principal component analysis method.