期刊论文

中文

现代食品科技

1673-9078

2023

39

6

186-194

10.13982/j.mfst.1673-9078.2023.6.0627

2022BBA0024:湖北省重点研发计划项目 HBHZDZB-2021-023:湖北省食用菌产业技术体系项目

本校为第一机构

该研究采用响应面优化超声波辅助提取香菇蛋白工艺,确定蛋白质的最佳提取条件为料液比1:50(m/V)、pH值12,在功率90W、50℃条件下超声提取16min,蛋白提取率为28.56%,蛋白质纯度为61.70%。通过扫描电...展开更多 该研究采用响应面优化超声波辅助提取香菇蛋白工艺,确定蛋白质的最佳提取条件为料液比1:50(m/V)、pH值12,在功率90W、50℃条件下超声提取16min,蛋白提取率为28.56%,蛋白质纯度为61.70%。通过扫描电镜、傅里叶变位红外光谱对香菇蛋白结构特性进行分析,后对香菇蛋白的功能特性进行测定,并对香菇蛋白氨基酸组成进行分析和评价。结果表明,香菇蛋白呈颗粒状且表面较为粗糙,具有明显的蛋白特征...

Response surface methodology was used to optimize the ultrasonic-assisted extraction of Lentinula edodes protein (LEP). The optimal extraction conditions determined were solid-liquid ratio 1:50 (m/V), pH 12, and ultrasonic extraction at 90 W and 50 ℃ for 16 min. The extraction rate and purity of protein extracted were 28.56% and 61.7%, respectively. The structural characteristics of LEP were analyzed using scanning electron microscopy (SEM) and Fourier transform infrared spectroscopy (FT-IR); additionally, the functional characteristics were d...