摘要:
以香菇为对象,采用酶解的方法制备香菇酶解调味液。采用纤维素酶酶解香菇,使细胞壁破裂,胞内蛋白溶出,继续用蛋白酶酶解,制备富含小分子肽和氨基酸等呈味物质的香菇调味液。研究结果:纤维素酶最佳酶解温度为50°C,酶解时间为2.5 h,酶解 pH 为5.0,酶添加量为0.6%。将纤维素酶酶解后的溶液继续采用碱性蛋白酶和风味蛋白酶进行复合酶解,两种酶的最佳酶活比例为2∶1;复合蛋白酶的最佳酶解温度为55°C,酶解时间为2.5 h,酶解 pH 为7.5,酶添加量为18000 U/g,在此条件下酶对蛋白的水解度达到最大26.7%。%Take lentinus edodes as material to prepare seasoning liquid by enzymolysis method. Lentinus edodes'cell wall is fractured and its intracellular protein is dissolved out after enzymolysised by cellulase,and then the protease is used for enzymolysis of lentinus edodes to prepare seasoning liquid,which is rich in peptide and amino acid.The result is as follows:the best enzymolysis temperature of cellulase is 50 °C,the best time is 2.5 h,the best pH is 5.0,and the best enzyme additive amount is 0.6%.The enzymatic hydrolysis for hydrolysate is continued by alcalase and flavourzyme,the best activity of two enzymes is 2 ∶ 1,the optimum enzymolysis temperature of compound protease is 55 °C,the optimum time is 2.5 h,the optimum pH is 7.5,the optimum enzyme additive amount is 18000 U/g,the hydrolysis degree of protein could reach to 26.7% at such conditions.