Study on cell disruption of complex enzyme of Cunninghamella elegans

WAN Hong-gui; WANG Ya-dong; HUANG Zhi-xu; XUE Cai-li; PENG Yin-cheng

doi:10.13386/j.issn1002-0306.2014.03.066

WAN Hong-gui, WANG Ya-dong, HUANG Zhi-xu, XUE Cai-li, PENG Yin-cheng. Study on cell disruption of complex enzyme of Cunninghamella elegans[J]. Science and Technology of Food Industry, 2014, (03): 258-261. DOI: 10.13386/j.issn1002-0306.2014.03.066

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Study on cell disruption of complex enzyme of Cunninghamella elegans

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Abstract

Using the complex enzyme to break the cell of Cunninghamella elegant, the optimum process conditions were determined by studying the addition of enzyme, pH, temperature, reaction time. The optimum process conditions were as followed: enzyme dosage 0.3%, hydrolysis pH9, hydrolysis temperature 50℃, reaction time 4h, the final extraction rate reached 87.3%. The final process can serve as a reference for the corresponding industrialization.

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