作 者：
薛淑静;李露;杨德;关健;段秀辉;王肖莉;高虹;程薇
单 位：
华中农业大学食品科学与技术学院;湖北省农业科学院农产品加工与核农技术研究所
关键词：
双孢菇(Agaricus bisporus);预煮液;酶解;响应面法
摘 要：
以游离α-氨基氮为指标,对比了中性蛋白酶、木瓜蛋白酶、风味蛋白酶对双孢菇(Agaricus bisporus)预煮液的酶解效果,并采用Box-Behnken响应面法优化了中性蛋白酶的酶解工艺。结果表明,中性蛋白酶酶解效果优于风味蛋白酶和木瓜蛋白酶,其最优工艺为添加量0.41%,p H 6.5,55℃酶解2.95 h,在此条件下,游离α-氨基氮为419.6 mg/L。
译 名：
Optimization of the Enzymatic Hydrolysis Process of Blanching Liquid from Agaricus bisporus by Response Surface Analysis
作 者：
XUE Shu-jing;LI Lu;YANG De;GUAN Jian;DUAN Xiu-hui;WANG Xiao-li;GAO Hong;CHENG Wei;Institute for Processing of Farm Products and Nuclear-Agricultural Technology ,Hubei Academy of Agricultural Sciences;College of Food Science & Technology,Huazhong Agricultural University;
关键词：
Agaricus bisporus;;blanching liquid;;enzymatic hydrolysis;;response surface experiment
摘 要：
With free α-amino nitrogen as index, the enzymatic hydrolysis effects of neutral protease, papain and flavour protease on blanching liquid of Agaricus bisporus were compared, and the enzymatic hydrolysis process of neutral protease was optimized by Box-Behnken response surface experiment. The results showed that, the enzymatic hydrolysis effect of neutral protease was better than that of flavour protease and papain. The optimal conditions were an additive amount of 0.41%, t=2.95 h, p H=6.5, T=55 ℃. Under the conditions, the content of free α-amino nitrogen was 419.6 mg / L.
