食品科学
• 工艺技术 • 上一篇 下一篇
范三红,李 静,王亚云,胡雅喃
出版日期:
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基金资助:
山西省自然科学基金项目(2012011031-4);山西省高等学校高新技术产业化项目(20111003)
FAN Sanhong, LI Jing, WANG Yayun, HU Ya’nan
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摘要:
以菊芋块茎为原料,采用超声波辅助复合酶酶解法进行菊糖提取工艺研究。首先通过单因素试验和Plackett-Burman筛选试验确定菊糖提取工艺中影响显著的3 个因素——超声温度、超声时间和加酶量,再利用Box-Behnken试验及响应面分析法优化最佳提取工艺条件。结果表明:最佳提取工艺条件为料液比1∶20(g/mL)、超声温度51 ℃、加酶量120 μg/g(m(果胶酶)∶m(纤维素酶)=1∶4)、超声时间25 min、pH 5.5,优化后菊糖得率为72.2%。
关键词: 超声波, 复合酶, 菊糖, 响应面
Abstract:
Inulin was ultrasonically extracted from jerusalem artichoke tubers by enzymatic hydrolysis with both pectinase and cellulase. By using single factor and Plackett-Burman designs, temperature, ultrasonication time and enzyme dosage were found to be significant factors influencing the extraction process. The three factors were further optimized by response surface methodology with Box-Behnken design. The results showed that the optimal extraction conditions were determined as a material-to-liquid ratio of 1:20 (g/mL), an extraction temperature of 51 ℃, a total enzyme dosage of 120 μg/g with m (pectinase):m (cellulase) ratio = 1:4, an ultrasonic treatment time of 25 min, and a pH of 5.5. Experiments conducted under these conditions gave an inulin yield of 72.2%.
Key words: ultrasonic treatment, complex enzyme, inulin, response surface methodology
中图分类号:
TS218
范三红,李 静,王亚云,胡雅喃. 超声波辅助复合酶提取菊糖工艺优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201504005.
FAN Sanhong, LI Jing, WANG Yayun, HU Ya’nan. Optimization of Ultrasonic-Assisted Enzymatic Extraction of Inulin by Response Surface Methodology[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201504005.
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https://www.spkx.net.cn/CN/Y2015/V36/I4/23