摘要
为提高香菇多糖提取率及质量,采用高压热水协同纤维素酶、果胶酶、菠萝蛋白酶的方法对香菇多糖进行提取。通过单因素及正交试验,研究了复合酶浓度、酶解温度、酶解时间、酶解pH四个因素对香菇多糖提取率的影响。研究显示:复合酶(1∶1∶1)浓度为3.25%,酶解温度40℃,酶解时间2.0h,酶解pH 4.5,在此条件下,香菇多糖的提取达到3.78%。
In order to improve the extraction rate and quality of lentinan, high pressure hot water and compound enzyme method were used. The effect of the compound enzyme concentration, temperature, time, p H on the extraction rate of lentinan was studied through single factor and orthogonal test. The results showed that: 3.25% concentration of the compound enzyme(1∶1∶1), pH 4.5, 40℃ for 2h, the extraction rate of lentinan reached 3.78%.
出处
《食品与发酵科技》
CAS
2015年第3期27-30,共4页
Food and Fermentation Science & Technology
基金
广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103)
