食品工业科技2024，Vol.45Issue(17)：190-199,10.DOI:10.13386/j.issn1002-0306.2023090318
超声-微波预处理协同复合酶法制备壳寡糖的工艺优化及其抗氧化活性
Preparation of Chitosan Oligosaccharide by Pre-ultrasound-microwave Assisted Composite Enzymatic Method and Its Antioxidant
摘要
Abstract
To achieve efficient chitosan oligosaccharide preparation,chitosan oligosaccharide was prepared from chitosan through a pre-ultrasound-microwave assisted composite enzymatic method.The enzymatic hydrolysis process conditions were optimized using reducing sugar content as an indicator based on the response surface design method.In addition,the antioxidant capacity of chitosan oligosaccharide was examined.The results showed that the composite enzymes consistingα-amylase and chitosanase(1∶1)possessed superior hydrolysis ability for chitosan than others.The optimum conditions of chitosan oligosaccharide preparation were as follows:A microwave power of 200 W,ultrasonic power of 200 W,5 min pre-ultrasound-microwave time,1％substrate concentration,pH5.8,temperature at 53.5 ℃,0.24％composite enzyme additive amount,and 5.7 h enzymatic hydrolysis time.Under these conditions,the reducing sugar content reached the maximum(8.10 mg/mL).The prepared chitosan oligosaccharide contained 2～6 sugars with average molecular weight of 993.5 Da.The chitosan oligosaccharide had strong free radical scavenging activity,with the IC50 of DPPH and ABTS+free radicals at 0.274 and 0.127 mg/mL,respectively,as well as the ferric reducing power reached the maximum value of 24.56 mmol/L at 1.5 mg/mL.The results show that the ultrasound-microwave pretreatment combined with composite enzymatic method has a good application prospect in the preparation of chitosan oligosaccharide.关键词
壳聚糖/超声-微波预处理/酶解/壳寡糖/抗氧化活性Key words
chitosan/pre-ultrasound-microwave/enzymatic method/chitosan oligosaccharide/antioxidant activity分类
轻工纺织引用本文复制引用
贾飞鸿,江宁,杨慧晶,刘钱媛,孙荣雪,王成,纪倩倩,马艳弘,王愈..超声-微波预处理协同复合酶法制备壳寡糖的工艺优化及其抗氧化活性[J].食品工业科技,2024,45(17):190-199,10.基金项目
江苏省农科院横向科研项目(0130669012320) （0130669012320）
江苏省农业科技自主创新项目(CX(23)3056). （CX(23）
