Abstract
First, hydrolyzing the Volvariella volvacea by mlti-enzyme complex hydrolysis technology, and then using microwave technology to hydrolyze, using orthogonal design method to determine the optimum extraction process of the Volvariella volvacea with microwave-enzymatic hydrolysis technology and the extract amount of α-Amino nitrogen as observing indexes and the optimum extraction process were as followed: hydrolysis time 120 min, hydrolysis temperature 55 ℃, edible fungus hydrolase No.1 to No. 2 dosage 1∶2(m∶m), initial pH 5.5, microwave power 800 W, microwave temperature 70 ℃, microwave time 10 min. The content of α-amino nitrogen in the orthogonal experiments of microwave-assisted extraction under mlti-enzyme was 0.181 g/100 g, and increased 83.0% higher than with the process under mlti-enzyme.
Publication Date
2-28-2015
First Page
164
Last Page
166,243
DOI
10.13652/j.issn.1003-5788.2015.01.038
Recommended Citation
Guangchuan, JIE; Hongjie, CHEN; and Bijin, LI
(2015)
"Preparation of flavor compounds from Volvariella volvacea by microwave-composite enzyme synergistic extraction,"
Food and Machinery: Vol. 31:
Iss.
1, Article 38.
DOI: 10.13652/j.issn.1003-5788.2015.01.038
Available at:
https://www.ifoodmm.cn/journal/vol31/iss1/38
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