食品工业科技2024，Vol.45Issue(3)：197-206,10.DOI:10.13386/j.issn1002-0306.2023030284
昆布多糖的复合酶法提取工艺优化及其对α-葡萄糖苷酶的抑制活性
Optimization of Multi-Enzyme-Assisted Laminarin Extraction and Evaluation of Laminarin Inhibitory Effect on α-Glucosidase Activity
摘要
Abstract
Multi-enzyme-assisted laminarin extraction parameters were optimized,and then the prepared laminarin was assessed for inhibition of α-glucosidase activity.The relative proportions of preparative enzymes were investigated to maximize laminarin yield using an orthogonal test design.The effect of enzymatic hydrolysis time,pH,ratio of liquid to material and temperature on laminarin yield were determined using response surface methodology(RSM).Finally,laminarin inhibition of α-glucosidase activity was assessed using an in vitro enzyme inhibition test.Results revealed that the optimal laminarin yield was obtained using a ratio by mass of 10:9:5.5 of cellulase,pectinase and papain,respectively,and an enzymatic hydrolysis time,temperature,pH and ratio of liquid to material of 1.8 h,49.4℃,6.1 and 59:1 mL/g,respectively.The predicted yield of laminarin under optimal conditions was 18.183%,which resembled the actual laminarin yield of 18.19%±1.04%.Its neutral sugar,acid sugar,protein and sulphate contents were 52.72%,11.76%,2.66%and 19.49%,respectively.As laminarin concentration increased from 1 mg/mL to 5 mg/mL,its α-glucosidase inhibition activity increased,with highest inhibition of 79.04%±3.17%and IC50 value of 1.443 mg/mL.This multi-enzyme-assisted extraction procedure generated a high yield of laminarin that exerted clearly demonstrable inhibition ofα-glucosidase activity.关键词
昆布多糖/复合酶/提取工艺/α-葡萄糖苷酶活性Key words
laminarin/complex enzyme/extraction process/α-glucosidase activity分类
轻工纺织引用本文复制引用
张涵,殷澳,张会佳,侯相竹,高阳,徐多多..昆布多糖的复合酶法提取工艺优化及其对α-葡萄糖苷酶的抑制活性[J].食品工业科技,2024,45(3):197-206,10.基金项目
中央引导地方科技发展资金(202002050JC) （202002050JC）
技术创新引导医药健康产业发展专项(20210401058YY). （20210401058YY）
