摘要 以黑木耳为原料,采用酶法进行前处理后用超声波辅助碱法提取黑木耳蛋白质,获得黑木耳蛋白质的最优提取工艺条件。以蛋白质得率为评价指标,进行单因素试验,并采用Box-Behnken响应面法优化黑木耳蛋白提取工艺。结果表明,纤维素酶和木聚糖酶混合酶解最佳前处理条件为:酶解温度50℃、酶解pH 4、酶解时间2 h、酶添加量(加酶量/木耳干质量)0.8%。黑木耳蛋白最佳提取条件为料液比1︰91(g/mL)、超声温度49℃、超声时间40min。最佳提取条件下黑木耳蛋白得率为4.84%。试验表明经酶法前处理后采用超声波辅助碱法能显著提高黑木耳蛋白质提取效率。 With Auricularia auricula as raw material,the protein of Auricularia auricula was extracted by ultrasonic assisted alkali method after pretreatment with enzyme method,so as to obtain the optimal extraction conditions of Auricularia auricula protein.Taking the protein yield as the evaluation index,the single factor experiment was carried out,and the Box-Behnken response surface method was used to optimize the extraction process of Auricularia auricula protein.The results showed that the best pretreatment condition of cellulase and xylanase was enzymatic hydrolysis temperature 50℃,enzymatic hydrolysis p H 4,enzymatic hydrolysis time 2 h,enzyme addition(enzyme amount/dry weight of Auricularia auricula)0.8%.The best extraction condition of Auricularia auricula protein was that material liquid ratio 1︰91(g/mL),ultrasonic temperature 49℃,ultrasonic time 40 min.Under such condition,the yield of Auricularia auricula protein was 4.84%.The results showed that the extraction efficiency of Auricularia auricula protein could be significantly improved by ultrasonic assisted alkali method after enzymatic pretreatment.
机构地区 哈尔滨商业大学食品工程学院 黑龙江东方学院食品与环境工程学部
出处 《食品工业》 CAS 北大核心 2021年第2期129-134,共6页 The Food Industry
关键词 黑木耳 蛋白质 响应面法 Auricularia auricula protein response surface methodology
分类号 S64 [农业科学—蔬菜学]
