| 响应面法优化酶法制备杏鲍菇蛋白及其营养评价 |
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| 引用本文： | 张梦甜,杨文建,裴 斐,赵立艳,安辛欣,马 宁,程 薇,胡秋辉.响应面法优化酶法制备杏鲍菇蛋白及其营养评价[J].食品科学,2015,36(13):125-130. |
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| 作者姓名： | 张梦甜 杨文建 裴 斐 赵立艳 安辛欣 马 宁 程 薇 胡秋辉 |
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| 作者单位： | 1.南京财经大学食品科学与工程学院，江苏省现代粮食流通与安全协同创新中心，江苏高校粮油质量安全控制及深加工重点
实验室，江苏 南京 210023； 2.南京农业大学食品科技学院，江苏 南京 210095；3.湖北省农业科学院农产品加工与核农
技术研究所，湖北 武汉 430064 |
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| 摘 要： | 为确定纤维素酶法提取杏鲍菇蛋白的最佳工艺，并评价所得蛋白的营养价值，在单因素试验的基础上，选择液料比、加酶量（以原料干粉计）、pH值和酶作用温度为影响因素，以蛋白得率为响应指标，利用Box-Behnken进行响应面分析，利用氨基酸系数法来评价杏鲍菇蛋白的营养价值。结果表明：杏鲍菇蛋白提取的最佳工艺为：液料比35∶1（V/m）、加酶量2.6%、pH 7.2、酶解温度60 ℃，此条件下的杏鲍菇蛋白得率达10.68%；按此方法所得的杏鲍菇蛋白的必需氨基酸与非必需氨基酸比值（essential amino acids/nonessentia amino acids，EAA/NEAA）为0.65，必需氨基酸与总氨基酸比值（EAA/total amino acids，TAA）为0.40，氨基酸比值系数分（score of ratiocoefficient，SRC）为75.02。该工艺操作简单，所得蛋白品质较高，可用于工业生产杏鲍菇蛋白产品。
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| 关 键 词： | 杏鲍菇 蛋白 响应面法 氨基酸组成 |
Optimization of Enzymatic Hydrolysis for Preparing Pleurotus eryngii Protein by Response Surface Methodology and Nutritional Evaluation |
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| ZHANG Mengtian,YANG Wenjian,PEI Fei,ZHAO Liyan,AN Xinxin,MA Ning,CHENG Wei,HU Qiuhui.Optimization of Enzymatic Hydrolysis for Preparing Pleurotus eryngii Protein by Response Surface Methodology and Nutritional Evaluation[J].Food Science,2015,36(13):125-130. |
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| Authors: | ZHANG Mengtian YANG Wenjian PEI Fei ZHAO Liyan AN Xinxin MA Ning CHENG Wei HU Qiuhui |
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| Affiliation: | 1. Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation
and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, China;
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; 3. Institute of Processing of
Agricultural Produce and Nuclear Agricultural Research, Hubei Academy of Agricultural Science, Wuhan 430064, China |
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| Abstract: | The objectives of this study were to develop an optimized enzymatic method for extracting proteins from
Pleurotus eryngii and to evaluate the nutritional value of the obtained proteins. Response surface methodology (RSM)
based on a Box-Behnken design was used in combination with single factor experiments to establish the optimal hydrolysis
conditions as follows: water to solid ratio, 35:1 (V/m); enzyme/substrate ratio, 2.6% (on a dry weight basis); initial pH, 7.2;
and temperature, 60 ℃, leading to an extraction yield of 10.68%. Amino acid coefficient method was used to evaluate the
nutritional value of the proteins extracted from Pleurotus eryngii. The essential amino acids/non-essential amino acid (EAA/
NEAA) value, essential amino acids/total amino acids (EAA/TAA) value and score of ratio coefficient (SRC) of the obtained
proteins were 0.65, 0.40 and 75.02, respectively. This extraction procedure was simple and the obtained proteins had good
quality so that it can be used in industrial production of Pleurotus eryngii protein products. |
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| Keywords: | Pleurotus eryngii protein response surface methodology amino acid composition |
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