响应面法优化酶法水解香菇子实体中氨基酸的工艺

Optimization of Enzyme-mediated Release of Flavor-enhancing Amino Acids from Lentinula edodes Fruit Bodies Using Response Surface Methodology

通过单因素实验确定酶解时间、酶解温度、料液比(g∶mL)、风味酶加酶量(固定纤维素酶添加量为原料量的0.5%)和pH对酶法水解香菇(Lentinula edodes)子实体氨基酸的影响,选取酶解时间、酶解温度、料液比和风味酶加酶量4个因素,以氨基酸含量为响应值,依据中心复合设计原理设计四因素五水平试验,通过回归分析得到最佳提取工艺参数:酶解时间7h、酶解温度43℃、料液比1∶30、1.5%风味酶和0.5%纤维素酶。在此工艺条件下,实际测得氨基酸含量为81.7mg/g,理论值为84.4mg/g,相对标准偏差(RSD)为0.53%。

Single factor experiments were undertaken to determine the effect of temperature, treatment time, enzyme concentration, solid：liquid ratio and pH on the enzyme-mediated release of flavor-enhancing amino acids from Lentinula edodes fruit bodies. Optimization of these conditions was then undertaken using Central Composite Design experimental principles. Optimal conditions were as follows., enzyme treatment time 7 h, enzyme treatment temperature 43 ℃, solid-liquid ratio 1 ： 30, enzyme concentration 1. 5%. Under this conditions, an actual extraction yield of 81. 7 mg/g was attained compared with a theoretical value of 84.4 mg/g （RSD = 0.53%）.