中国食品添加剂2024，Vol.35Issue(10)：118-124,7.DOI:10.19804/j.issn1006-2513.2024.10.014
响应面优化酶法提取地皮菜粗多糖工艺的研究
Optimization of enzymatic extraction of polysaccharides from Nostoc commune using response surface methodology
摘要
Abstract
Using wild Nostoc commune as raw material,the optimum extraction process of crude polysaccharide from Nostoc commune with papain was studied.With the extraction rate of polysaccharide as the index,the four extraction conditions,which were enzyme dosage,enzymolysis time,enzymolysis temperature and solid-liquid ratio,were optimized individually as single factors,and the response surface optimization was carried out on the basis of single factors.The results showed that through single factor experimental optimization,the optimal conditions were the enzyme dosage of 4.00%,the enzymolysis temperature of 60℃,the enzymolysis time of 4 h,and the solid-liquid ratio of 1∶50 g/mL.Through the optimization of response surface experiments,the four factors affecting the extraction rate of polysaccharides from Nostoc commune were in the order of enzymolysis time＞enzymolysis temperature＞solid-liquid ratio＞enzyme dosage.When the enzyme dosage was 4.00%,the enzymolysis time was 5 h,the enzymolysis temperature was 53.58℃,and the solid-liquid ratio was 1∶45.11 g/mL,the theoretical maximum extraction rate of polysaccharide from Nostoc commune was 24.26%.The actual measured average extraction rate of polysaccharides was 24.69%,which was close to the predicted value of the model,and could be used for enzymatic extraction of crude polysaccharides from Nostoc commune.关键词
地皮菜/多糖/木瓜蛋白酶/响应面/工艺优化Key words
Nostoc commune/polysaccharide/papain protease/response surface/process optimization分类
轻工纺织引用本文复制引用
张占霞,闫路娜,崔媛婕..响应面优化酶法提取地皮菜粗多糖工艺的研究[J].中国食品添加剂,2024,35(10):118-124,7.基金项目
河北省重点研发计划项目(21322904D) （21322904D）
