食品与机械2023，Vol.39Issue(12)：171-178,8.DOI:10.13652/j.spjx.1003.5788.2023.80242
超声波辅助复合酶法提取Iota卡拉胶工艺优化
Optimization of extraction technology of Iota carrageenan by ultrasonic wave combined with enzyme
摘要
Abstract
Objective:This study focused on optimizing the Iota carrageenan extraction process and improving Iota carrageenan yield.Methods:Iota carrageenan was extracted from Eucheuma spinulosa by ultrasonic-assisted complex enzyme technology.Through single factor and orthogonal experiments,the optimum ratio of complex enzymes(cellulase,hemicellulose and papain)and enzymatic hydrolysis conditions of complex enzymes were first determined.Then,the optimum ultrasonic treatment conditions were determined.Finally,the boiling process conditions were optimized.Results:The optimal compound enzyme ratios were cellulase of 0.50％,hemicellulase of 1.25％and papain of 0.20％.The optimal enzymolysis conditions were as follows:enzymolysis at 60 ℃ and pH 5.5 for 2.5 h,with enzymolysis material-liquid ratio at 1∶30(g/mL).The best ultrasonic treatment process was ultrasonic power of 350 W,treated at 40 ℃ for 25 min.The best boiling process was using 0.04％sodium hexametaphosphate(SHMP),boiling at 90 ℃ for 3 h.Conclusion:Under the control of the optimal process conditions,Iota carrageenan can reach a high extraction yield as 47.17％.关键词
刺麒麟菜/Iota卡拉胶/超声波/纤维素酶/半纤维素酶/木瓜蛋白酶Key words
Eucheuma spinosa/Iota carrageenan/ultrasonic/cellulase/hemicellulase/papain引用本文复制引用
谢立梅,陈静,郑慧新,郭少莉,张宁宁..超声波辅助复合酶法提取Iota卡拉胶工艺优化[J].食品与机械,2023,39(12):171-178,8.基金项目
福建省海洋经济发展专项资金项目(编号:FJHJF-L-2021-1) （编号:FJHJF-L-2021-1）
