食品科学2012，Vol.33Issue(18)：14-20,7.
超声波协同复合酶法提取南瓜多糖工艺优化
Optimization of the Extraction of Pumpkin Polysaccharides by Combined Ultrasonic Treatment and Multi-Enzyme Hydrolysis
摘要
Abstract
The effects of different sequential combinations of ultrasonic treatment and single-stage multi-enzyme hydrolysis on the extraction yield of pumpkin polysaccharides were explored in this study. The best combination for extraction of pumpkin polysaccharides was simultaneous treatment. The best dosages of pectin, papain and cellulase were 42, 200 U/g and 40 U/g, respectively. The best extraction conditions for pumpkin polysaccharides were determined by response surface methodology to be simultaneous hydrolysis at 51.5 ℃, a liquid-to-material ratio of 7:1 and initial pH 4.4 and ultrasonic treatment at 400 W. Under these conditions, the extraction yield of pumpkin polysaccharides was 4.39%.关键词
超声波/复合酶/南瓜多糖/提取率Key words
ultrasonic/multi-enzyme complex/pumpkin polysaccharide/extraction yield分类
轻工纺织引用本文复制引用
刁文超,王然,王风舞,王成荣..超声波协同复合酶法提取南瓜多糖工艺优化[J].食品科学,2012,33(18):14-20,7.基金项目
山东省现代蔬菜产业技术体系项目 （）
