食品工业科技2012，Vol.33Issue(22)：287-291,5.
杏鲍菇酶解液膜分离脱苦工艺的研究
Study on membrane separation debittering process of the Pleurotus eryngii enzymolysis liquid
熊文飞 1陈日春 2唐胜春 2宋洪波3
作者信息
- 1. 福州市食品工业研究所,福建福州350013 福建农林大学食品科学学院,福建福州350002
- 2. 福州市食品工业研究所,福建福州350013
- 3. 福建农林大学食品科学学院,福建福州350002
- 折叠
摘要
Abstract
Study on debittering process of membrane separation technology on Pleurotus eryngii hydrolysates.On the basis of the single-factor test,using response surface optimization,get the optimal conditions of the 500u nanofiltration membrane separation debittering:pressure 0.67MPa,pH7.81,temperature 45.0℃.In the debittering filtrate,transmittance of the amino nitrogen was 82.6% and the bitter score was 1.8.Analysis of the basic nutrition content in the enzymatic solution and debittering filtrate were investigated,in the latter the amino acids,guanosine monophosphate and inosine monophosphate retention rates were 82.6%,79.9% and 75.2%,respectively.The results showed that in the enzymatic solution,amino acids and nucleotide retention were higher,the effect of was debittering was good and the membrane separation technology could be applied to the protein enzyme solution to take off the bitter.关键词
杏鲍菇/酶解液/膜分离/脱苦工艺Key words
Pleurotus eryngii/enzymolysis liquid/membrane separation/debittering process分类
轻工纺织引用本文复制引用
熊文飞,陈日春,唐胜春,宋洪波..杏鲍菇酶解液膜分离脱苦工艺的研究[J].食品工业科技,2012,33(22):287-291,5.
