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  • 沈文凤,王月明,徐志祥,崔文甲,弓志青,石贤权,王文亮.香菇调味料酶解工艺研究[J].食品科学技术学报,2017,35(3):78-82.    [点击复制]
  • SHEN Wenfeng,WANG Yueming,XU Zhixiang,CUI Wenjia,GONG Zhiqing,SHI Xianquan,WANG Wenliang.Study on Enzymolysis Technology of Shiitake Mushroom Seasoning[J].Journal of Food Science and Technology,2017,35(3):78-82.   [点击复制]
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香菇调味料酶解工艺研究
沈文凤,王月明,徐志祥,崔文甲,弓志青,石贤权,王文亮
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(山东农业大学 食品科学与工程学院, 山东 泰安 271018;山东省农业科学院 农产品研究所/山东省农产品精深加工技术重点实验室, 山东 济南 250100)
摘要:
为提高香菇酶解液的酶解效率和感官品质,研究了3种酶复合酶解香菇的较佳工艺。首先通过正交试验优化了纤维素酶的酶解条件,纤维素酶的较佳酶解条件为温度40℃、时间1h、加酶的质量分数0.5%。然后以感官评分和α-氨基态氮含量为指标筛选出菠萝蛋白酶和风味蛋白酶2种蛋白酶,最后通过响应面试验优化了复合酶的较佳酶解条件。结果表明,3种酶同时酶解香菇液为较佳酶解方式,复合酶的较佳酶解条件为温度58.6℃、时间2.02h、质量浓度15.24mL/g(即超纯水体积与香菇粉质量的比例)。在此条件下得到的α-氨基态氮的密度为0.0901g/100mL,感官评分为7.4,属于喜欢范畴。
关键词:  香菇  蛋白酶  水解  α-氨基态氮
DOI:10.3969/j.issn.2095-6002.2017.03.012
投稿时间:2016-09-08
基金项目:山东省现代农业产业技术体系食用菌产后加工岗位专家项目(SDAIT-07-08);山东省农业重大应用技术创新课题(鲁财农指[2014]38)。 
Study on Enzymolysis Technology of Shiitake Mushroom Seasoning
SHEN Wenfeng,WANG Yueming,XU Zhixiang,CUI Wenjia,GONG Zhiqing,SHI Xianquan,WANG Wenliang
(College of Food Science and Technology, Shandong Agriculture University, Tai'an 271018, China;Institute of Agro-Products Processing Science and Technology/Shandong Provincial Key Laboratory of Agro-Products Processing Technology, Shandong Academy of Agricultural Sciences, Jinan 250100, China)
Abstract:
In this study, the optimal processing of enzymatic hydrolysis of shiitake mushrooms has been studied using three enzymes, in order to improve the enzymatic efficiency and sensory evaluation. First, the hydrolysis conditions of cellulase were optimized by orthogonal experiments. The results showed that the optimum hydrolysis conditions were temperature 40℃, hydrolysis time 1h, and enzyme dosage 0.5%. Second, bromelain and flavourzyme were screened out using α- amino nitrogen content and sensory evaluation as indicators. Third, the enzyme hydrolysis conditions were optimized by the response surface test. The results showed that the optimum conditions were hydrolysis temperature 58.6℃, hydrolysis time 2.02h, and concentration 15.24mL/g (water volume:shiitake mushroom powder quantity). Under the optimum conditions, the α-amino nitrogen content was 0.0901g/100mL and the sensory score was 7.4, belonging to the category of favorite.
Key words:  shiitake mushroom  protease  hydrolysis  α-amino nitrogen