Extraction technology of flavored nucleotides in lentinula edodes
The umami nucleotides in lentinula edodes can enhance the sweetness of food,reduce the fishy and bitter tastes,and significantly improve the taste.They are widely used in the processing of meat,desserts,and other food products.In this study,the extraction of umami nucleotides from lentinula edodes was evaluated u-sing the yield of umami nucleotides as the evaluation index.The ultrasound-assisted and microwave-assisted cellulase methods were used to extract umami nucleotides from lentinula edodes,and the optimal extraction process was explored.The effects of microwave time,ultrasound time,enzyme addition amount,pH value,and enzymatic hydrolysis time on the yield of umami nucleotides were investigated.Based on this,an orthogonal ex-periment was designed to optimize the extraction process.The results showed that under the conditions of mi-crowave treatment for 70 seconds,ultrasound treatment for 40 minutes,cellulase addition amount of 6 000 U/g,pH value of 5.0,and enzymatic hydrolysis time of 3 hours,the yield of umami nucleotides reached 4.13%.
国家科技期刊平台
NSTL
万方数据
维普
