食品与机械2017，Vol.33Issue(9)：156-161,207,7.DOI:10.13652/j.issn.1003-5788.2017.09.033
超声波协同酶解提取坛紫菜藻红蛋白工艺优化
Optimization of phycoerythrin extraction from Porphyra haitanensis by ultrasound & hydrolysis
摘要
Abstract
The optimization of phycoerythrin extraction from Porphyra haitanensis were investigated by single experiments and response surface methodology.The single experiments were used to explore the effects on the extraction rate and purity of phycoerythrin by different enzyme amount,ultrasonic time,ultrasonic power,pH and solid-liquid ratio.The best pH and solid-liquid ratio were determined as 5.0 and 1 ∶ 40 (g/mL),respectively.Meanwhile,the enzyme amount,ultrasonic time and ultrasonic power were investigated through response surface experiment.The optimal extraction conditions were determined as follows:enzyme amount 0.05 g,ultrasonic time 40 min and ultrasonic power 90％ of the rated one.Under these conditions,the extraction rate and purity of phycoerythrin were reached (1.808±0.007) ％ and 0.460±0.001,respectively.关键词
坛紫菜/藻红蛋白/超声波/纤维素酶Key words
Porphyra haitanensis/phycoerythrin/ultrasound/cellulase引用本文复制引用
孔祥佳,吴秋莹,谢勇,林埔,刘智禹..超声波协同酶解提取坛紫菜藻红蛋白工艺优化[J].食品与机械,2017,33(9):156-161,207,7.基金项目
农业行业标准制定和修订(编号:181721301092371054) （编号:181721301092371054）
