Study on the optimum enzymatic hydrolysis technology of Pleurotus geesteranus mushroom solution

Authors

FANG Ruosi, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technologyof Farm Products, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, Zhejiang 310023, China
WU Anyan, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technologyof Farm Products, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, Zhejiang 310023, China
GU Yuting, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technologyof Farm Products, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, Zhejiang 310023, China
CHEN Zihao, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technologyof Farm Products, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, Zhejiang 310023, China
LI Jian, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technologyof Farm Products, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, Zhejiang 310023, China
XIANG Yali, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technologyof Farm Products, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, Zhejiang 310023, China
CHU Bingquan, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technologyof Farm Products, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, Zhejiang 310023, China
XIAO Gongnian, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technologyof Farm Products, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, Zhejiang 310023, China
LIU Shiwang, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technologyof Farm Products, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, Zhejiang 310023, China
GONG Jinyan, School of Biological and Chemical Engineering, Zhejiang University of Science and Technology, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Key Laboratory of Chemical and Biological Processing Technologyof Farm Products, Hangzhou, Zhejiang 310023, China; Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, Hangzhou, Zhejiang 310023, China

Abstract

Four kinds of dry edible fungi, induding Pleurotus geesteranus mushroom, were used to study the effects of different enzymolysis conditions on the preparation of fresh mushroom solutions and the enzymatic hydrolysis processes were optimized by using response surface method. The results showed that the optimal enzymatic hydrolysis conditions were protease hydrolysis temperature 42 ℃, protease pH 7.30, and cellulase concentration 0.10%, and under this circumstance, the hydro-lysis degree was 18.510%.

Publication Date

6-28-2019

First Page

165

Last Page

171

DOI

10.13652/j.issn.1003-5788.2019.06.030

Recommended Citation

Ruosi, FANG; Anyan, WU; Yuting, GU; Zihao, CHEN; Jian, LI; Yali, XIANG; Bingquan, CHU; Gongnian, XIAO; Shiwang, LIU; and Jinyan, GONG (2019) "Study on the optimum enzymatic hydrolysis technology of Pleurotus geesteranus mushroom solution," Food and Machinery: Vol. 35: Iss. 6, Article 30.
DOI: 10.13652/j.issn.1003-5788.2019.06.030
Available at: https://www.ifoodmm.cn/journal/vol35/iss6/30

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