| 香菇营养成分的酶法提取及利用 |
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| 引用本文： | 王志民,陈祥贵,黄元松.香菇营养成分的酶法提取及利用[J].西华大学学报(自然科学版),1998(1). |
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| 作者姓名： | 王志民 陈祥贵 黄元松 |
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| 作者单位： | 四川工业学院食品工程系 |
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| 摘 要： | 香菇用纤维素酶水解，可显著提高可溶性固形物、多糖等营养成分的提取率。再用中性细菌蛋白酶二次水解，绝大部分蛋白质成为可溶性肽被提取出来。
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| 关 键 词： | 香菇多糖 香菇蛋白质 纤维素酶 中性细菌蛋白酶 |
Extraction of the Nutrient Component from Lentinus Edodes by Enzyme Methods and Its Application |
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| Wang Zhimin,Chen Xianggui,Huang Yuansong,Dept,of Food Engineering.Extraction of the Nutrient Component from Lentinus Edodes by Enzyme Methods and Its Application[J].Journal of Xihua University:Natural Science Edition,1998(1). |
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| Authors: | Wang Zhimin Chen Xianggui Huang Yuansong Dept of Food Engineering |
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| Affiliation: | Wang Zhimin Chen Xianggui Huang Yuansong Dept of Food Engineering |
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| Abstract: | When the Lentinus edodes is hydrolyzed by cellulase,the extraction rate of the nutrient component-soluble solid substsace,lentinan,etc ,is raised remarkably Then using neutral bacterium proteinase to hydrolyze,the most protein that is trasformed into soluble peptides is extracted |
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| Keywords: | lentinan lentinus edodes-protein cellulase neutral bac proteinase |
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