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• W2941806010 abstract "Surfactant-assisted enzymatic hydrolysis, which has been rarely involved in food industry, was used to extract the flavor compounds from Zanthoxylum bungeanum. The extraction conditions optimized through orthogonal and single-factor experiments were as follows: the amount of cellulase, neutral protease and surfactant (calcium stearyl lactylate) addition was 0.5%, 0.3% and 0.7% (w/w), respectively, the solid–liquid ratio was 1:6 (g/mL), the enzymolysis temperature was 45°C, the enzymolysis time was 3 h and the granularity was less than 60 mesh. Under these conditions, the yield of limonene, linalool and alkylamide increased from 1.02% to 7.51%, from 16.50% to 48.39%, and from 27.40% to 37.74%, respectively. The mechanism of surfactant-assisted enzymatic hydrolysis to extract the flavor compounds were also investigated. The study provides a scientific basis for the refinement and comprehensive utilization of Zanthoxylum bungeanum." @default.
• W2941806010 created "2019-05-03" @default.
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• W2941806010 date "2019-04-21" @default.
• W2941806010 modified "2023-10-18" @default.
• W2941806010 title "Surfactant-assisted enzymatic extraction of the flavor compounds from Zanthoxylum bungeanum" @default.
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• W2941806010 doi "https://doi.org/10.1080/01496395.2019.1604750" @default.
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