程俊文; 吴学谦; 贺亮; 吴庆其; 付立忠; 魏海龙; 李海波
浙江省林业科学研究院; 浙江省森林资源生物与化学利用重点实验室; 丽水市食用菌研究开发中心; 浙江益圣菌物发展有限公司
【中文摘要】 首先采用正交试验优化纤维素酶?果胶酶和木瓜蛋白酶对香菇(Lentinula edodes)子实体多糖酶解提取的工艺参数,然后在优化酶解条件下,依次采用纤维素酶?果胶酶和木瓜蛋白酶分步处理香菇子实体以提取香菇多糖,并与单一酶解提取法和传统热水浸提法进行对比。结果表明,纤维素酶?果胶酶?木瓜蛋白酶的最佳提取工艺参数依次为加酶量0.8%、温度45℃、pH4.5、提取时间1h,加酶量1.0%、温度45℃、pH3.5、提取时间2.0h和加酶量1.0%、温度45℃、pH4.0、提取时间1.5h;在优化提取条件下,分步酶解法提取香菇粗多糖的提取率可达14.17%,比传统热水浸提法提高128.2%,比单独采用纤维素酶?果胶酶?木瓜蛋白酶酶解提取分别提高了43.71%、46.99%和23.11%。紫外光谱分析表明,分步酶解法提取的香菇多糖纯度明显高于热水浸提法提取的香菇多糖。
【英文摘要】 The reaction conditions for enzymic extraction of polysaccharide from Lentinula edodes fruit bodies using cellulase,pectinase and papain individually were optimized using orthogonal testing L9(34). The respective optimal conditions for extraction with cellulase,pectinase and papain were as follows: (a) cellulose concentration 0.8%,temperature 45 ℃,pH 4.5,extraction time 1 h;(b) pectinase concentration 1.0%,temperature 45 ℃,pH 3.5,extraction time 2.0 h;(c) papain concentration 1.0%,temperature 45 ℃,pH 4.0,extraction time 1.5 h. Polysaccharide was then extracted using stepwise enzymic hydrolysis whereby each of the three enzymes was used successively under the respective optimal conditions. The traditional hot water extraction method was adopted as the control. The yield of polysaccharide extracted using stepwise enzymic hydrolysis (14.17%) was 128.2%,43.71%,46.99% and 23.11% higher,respectively compared with the individual yields obtained using hot water,cellulase,pectinase and papain. ...更多UV spectrophotometry revealed that the purity of the polysaccharide,as determined by Sevag’s method,extracted using stepwise enzymic hydrolysis was higher compared to polysaccharide extracted using hot water. 还原
【中文关键词】 香菇; 子实体多糖; 分步酶解; 纤维素酶; 果胶酶; 木瓜蛋白酶
【英文关键词】 Lentinula edodes; fruit body; polysaccharide extraction; stepwise enzymic hydrolysis; cellulose; pectinase; papain
【基金】浙江省科技厅区域科技创新服务中心专项重大项目“食用菌多糖产业化高效提取与质量控制技术开发”(编号:2006E20020);; 948项目“食药用菌活性多糖生物酶法提取与检测技术引进”(编号:2008-4-64);; 浙江省重大科技攻关项目(编号:2006C12094);; 浙江省科研院所研究开发项目(编号:2007F10004)的部分研究内容
【文献出处】 食用菌学报,Acta Edulis Fungi,编辑部邮箱,2009年02期 【DOI】CNKI:SUN:SYJB.0.2009-02-013