胰蛋白酶提取香菇可溶性含氮化合物的研究

目的]研究各种蛋白酶水解提取香菇可溶性含氮化合物,优化筛选胰蛋白酶酶解条件。方法]采用各种食品级蛋白酶对香菇进行酶解,选取较优蛋白酶酶解条件,并结合螺杆挤压预处理提取香菇可溶性氮。结果]胰蛋白酶提取香菇可溶性含氮化合物的最佳酶解条件为料液比1∶11 g/ml,酶解时间1.5 h,酶解温度50℃,酶量0.5%。在最优酶解条件结合螺杆挤压物理方法,可使香菇可溶性氮释放率及氨基态氮含量提高94.94%、82.94%。结论]研究可为食用菌鲜味物质的提取利用提供参考。

Study on the Extraction of Soluble Nitrogenous Compounds of Mushrooms with Trypsin

Objective] To study the enzymatic hydrolysis extraction of soluble nitrogen-containing compounds in mushrooms,and optimize the enzymolysis conditions of trypsin.Method] The mushrooms were enzymatic hydrolyzed with different grades of trypsin,and the optimum enzymolysis conditions were obtained,finally the soluble nitrogen was extracted from mushrooms with the screw extrusion pretreatment.Result] The best enzymatic hydrolysis conditions were 1∶11 g/ml of solid-liquid ratio,1.5 h of hydrolysis time,50 ℃ of hydrolysis temperature and 0.5% of enzyme addition.Under the best conditions of enzymatic hydrolysis and the pretreatment of screw extrusion,the soluble nitrogen release rate and content of amino nitrogen were improved by 94.94% and 82.94%.Conclusion] The study provides reference for the extraction and utilization of flavour materials from mushrooms.