FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (6): 150-152.

Previous Articles     Next Articles

Study on Effects of Extrusion Treatment on Extraction Rate of Mongolia Mushroom Peptide

 WANG  Da-Wei, LIU  Ting-Ting, TU  Li-Gu-尔   

  1. 1.College of Food Science and Engineering, Jilin Agricultural University,Changchun 130118, China; 2.College of Agronomy, Jilin Agricultural University, Changchun 130118, China
  • Online:2007-06-15 Published:2011-12-31

Abstract: Extrusion technique was studied to treat Tricholoma mongolicum with supercritical liquid extraction. The purpose was to raise the peptide extraction rate. The optimum extrusion conditions were screened through orthogonal test and analysis. When the extrusion temperature is 110 ℃, the water content of material 40%, feed speed 20 kg/h and size of material 0.147 mm, the peptide extraction percentage is raised to 6.3%, 4 times higher than the sample not extruded.

Key words: extrusion technique, Tricholoma mongolicum, peptide