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- Title
超声波-复合酶解法提取斑玉蕈子实体中氨基酸的工艺.
- Authors
李淑荣; 王丽; 汪慧华; 刘小飞; 贾红亮; 汪长钢
- Abstract
Ultrasound and composite enzyme hydrolysis were used together to extract amino acids from Hypsizygus marmoreus fruiting body. The extraction condition was first studied by single factor analysis and then optimized by the response surface design. The results showed that the combination of ultrasound and composite enzyme hydrolysis significantly improved the amino acid extraction compared with using either method alone. For the ultrasonic condition, amino acid contents of extracts at 324 w ultrasonic power, 1:40 solid material to liquid ratio, and 40 min ultrasonic time were 135.1 mg/g, 136.2 mg/g and139.2 mg/g, respectively. For the composite enzymatic hydrolysis, amino acid contents under 3.5 h incubation time and pH 7.0 were 137.8 mg/g and 138.2 mg/g, respectively. The optimized extraction condition after the response surface design was that ultrasonic temperature at 55°C, ultrasonic time for 42 min, enzyme hydrolysis temperature at 47 °C, and enzyme hydrolysis time for 3.7 h. Under the optimized extraction condition, the amino acid content was 148.3 mg/g, matching up with the theoretical content of 150.229 mg/g by the response surface design.
- Subjects
SHIMEJI mushrooms; AMINO acids; HYDROLYSIS; RESPONSE surfaces (Statistics); EXTRACTION (Chemistry)
- Publication
Acta Edulis Fungi, 2018, Vol 25, Issue 2, p90
- ISSN
1005-9873
- Publication type
Article
- DOI
10.16488/j.cnki.1005-9873.2018.02.012