Optimization of Ultrasonic-Assisted Snailase Hydrolysis for Extraction of Protein from Pleurotus eryngii

doi:10.7506/spkx1002-6630-201622012

Abstract

Abstract: The aim of this work was to enhance the efficiency of protein extraction from fruit bodies of Pleurotus eryngii by cell disruption using ultrasonic irradiation followed by snailase hydrolysis. Response surface methodology, orthogonal array design and artificial neural network model were used in combination to optimize the conditions for ultrasonic irradiation and subsequent enzymatic hydrolysis, respectively. The protein extraction efficiencies of the presented method and the hot alkali method were compared. The best efficiency of cell disruption was achieved upon ultrasonic treatment for 26 min at 300 W power with a solid-to-water ratio of 1.95:5 (mL/g), which resulted in a protein yield of 48.82%. The optimum hydrolysis conditions that provided maximum protein yield of 75.92% were determined as 42.8 ℃, 4.8, 7% and 1.5 h for temperature, pH, enzyme dosage and hydrolysis time, respectively, which was increased by 33.35% compared with hot alkali extraction. These results showed that ultrasonic-assisted snailase hydrolysis could significantly increase the efficiency of protein extraction from P. eryngii fruit bodies.

Key words: Pleurotus eryngii, protein, ultrasonic-assisted extraction, snailase, artificial neural network

CLC Number:

TS255.2

QI Qianya, YUN Jianmin*, HUANG Yuqin, BAI Jie, ZHANG Wenwei, AI Duiyuan. Optimization of Ultrasonic-Assisted Snailase Hydrolysis for Extraction of Protein from Pleurotus eryngii[J]. FOOD SCIENCE, 2016, 37(22): 85-91.

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