摘要
在酶解法制备香菇酱的工艺中,采用正交试验设计分别对纤维素酶酶解条件和蛋白酶酶解条件进行了选择优化。结果表明,纤维素酶酶解的最佳工艺条件为酶解温度50℃、pH值6.5、酶用量0.3%、酶解时间60 min;蛋白酶酶解的最佳工艺条件为酶解温度50℃、pH值4.5、酶用量1%、酶解时间30 min,在此工艺条件下香菇酱的氨基酸含量为0.92%。
In the process of Lentinus edods sauce production by enzymolysis,the conditions of cellulase enzymolysis and the conditions of protease enzymolysis were optimized through orthogonal test.The results showed that the optimum conditions of cellulase enzymolysis includes enzymolysis temperature 50 ℃,pH value 6.5,cellulase dosage 0.3%,enzymolysis time 60 min;the optimum conditions of protease enzymolysis includes enzymolysis temperature 50 ℃,pH value 4.5,protease dosage 1%,enzymolysis time 30 min.Under the above conditions,the amino acid content of Lentinus edods sauce is 0.92 %.
出处
《中国调味品》
CAS
北大核心
2010年第3期83-85,共3页
China Condiment
基金
河南省"十一五"科技攻关专项基金项目(2007S1005)
关键词
香菇酱
纤维素酶
蛋白酶
酶解
Lentinus edods sauce
cellulase
proteas
enzymolysis
