程俊文; 吳學謙; 賀亮; 吳慶其; 付立忠; 魏海龍; 李海波
浙江省林業科學研究院; 浙江省森林資源生物與化學利用重點實驗室; 麗水市食用菌研究開發中心; 浙江益圣菌物發展有限公司

【中文摘要】 首先采用正交試驗優化纖維素酶?果膠酶和木瓜蛋白酶對香菇(Lentinula edodes)子實體多糖酶解提取的工藝參數,然后在優化酶解條件下,依次采用纖維素酶?果膠酶和木瓜蛋白酶分步處理香菇子實體以提取香菇多糖,并與單一酶解提取法和傳統熱水浸提法進行對比。結果表明,纖維素酶?果膠酶?木瓜蛋白酶的最佳提取工藝參數依次為加酶量0.8%、溫度45℃、pH4.5、提取時間1h,加酶量1.0%、溫度45℃、pH3.5、提取時間2.0h和加酶量1.0%、溫度45℃、pH4.0、提取時間1.5h;在優化提取條件下,分步酶解法提取香菇粗多糖的提取率可達14.17%,比傳統熱水浸提法提高128.2%,比單獨采用纖維素酶?果膠酶?木瓜蛋白酶酶解提取分別提高了43.71%、46.99%和23.11%。紫外光譜分析表明,分步酶解法提取的香菇多糖純度明顯高于熱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.  還原

【中文關鍵詞】 香菇; 子實體多糖; 分步酶解; 纖維素酶; 果膠酶; 木瓜蛋白酶
【英文關鍵詞】 Lentinula edodes; fruit body; polysaccharide extraction; stepwise enzymic hydrolysis; cellulose; pectinase; papain
【基金】浙江省科技廳區域科技創新服務中心專項重大項目“食用菌多糖產業化高效提取與質量控制技術開發”(編號:2006E20020);; 948項目“食藥用菌活性多糖生物酶法提取與檢測技術引進”(編號:2008-4-64);; 浙江省重大科技攻關項目(編號:2006C12094);; 浙江省科研院所研究開發項目(編號:2007F10004)的部分研究內容

【文獻出處】 食用菌學報,Acta Edulis Fungi,編輯部郵箱,2009年02期 【DOI】CNKI:SUN:SYJB.0.2009-02-013