食品科学 ›› 2009, Vol. 30 ›› Issue (22 ): 168-172.doi: 10.7506/spkx1002-6300-200922037

• 工艺技术 • 上一篇    下一篇

双酶水解提取牛蒡菊糖的研究

曹泽虹,董玉玮,苗敬芝,吕兆启   

  1. 徐州工程学院食品生物工程学院
  • 收稿日期:2008-06-20 出版日期:2009-11-15 发布日期:2010-12-29
  • 通讯作者: 曹泽虹 E-mail:czh001001@163.com
  • 基金资助:

    江苏省高校自然科学研究计划项目(07KJD550502)

Study on Enzymatic Methods for Extraction of Inulin from Burdock

CAO Ze-hong, DONG Yu-wei,MIAO Jing-zhi,LU Zhao-qi   

  1. (School of Food Biological Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China)
  • Received:2008-06-20 Online:2009-11-15 Published:2010-12-29
  • Contact: CAO Ze-hong, E-mail:czh001001@163.com

摘要:

采用双酶水解法提取牛蒡菊糖。首先从8 种酶中选取3 种对牛蒡菊糖提取率最高的酶,分别为木瓜蛋白酶、植物蛋白酶和酸性蛋白酶,对牛蒡菊糖的提取率分别为8.83%、8.67% 和8.21%。然后对每一种酶采用单因素试验方法研究pH 值、固液比、加酶量、温度以及时间对牛蒡菊糖提取率的影响;再通过3 种酶之间的相互组合试验,选出一组最佳组合为:木瓜蛋白酶+ 植物蛋白酶,其提取率为11.43%。最后采用单因素和正交试验设计方法,研究加酶量、固液比、温度、时间以及pH 值对牛蒡菊糖提取率的影响,得到双酶水解提取牛蒡菊糖的最佳条件组合为:在木瓜蛋白酶加酶量10%、温度50℃、pH7、时间4h、固液比1:15(m/V)的条件下进行酶解,4h 后加入植物蛋白酶,加酶量20%、温度45℃、pH8,时间4h、固液比1:15(m/V),提取液经乙醇沉淀、真空浓缩,得到粗菊糖,菊糖提取率为13.41%,产品中菊糖含量为67.86%,蛋白质含量为1.32%。

关键词: 双酶, 牛蒡, 提取, 菊糖, 水解

Abstract:

The crude inulin was extracted from burdock by dual enzyme hydrolysis. Three enzymes of papain, plant protease and acid protease with high hydrolysis yields of inulin from burdock were selected in this study. The extraction yields of inulin from burdock were 8.83%, 8.67% and 8.21% by these three enzymes, respectively. A single-factor experiment for each enzyme was used to investigate the effect of pH, solid/liquid ratio, amount of enzyme, temperature and time on yields of inulin from burdock. The enzyme was intercombined and the optimum combination was papain and plant protease, which presented the yields of 11.43%. Lasyly single-factor experiment and orthogonal experimental design were employed to study the effect of enzyme usage, solid/liquid ratio, temperature, time and pH on extraction efficicency from burdock. The optimum extraction conditions for dual enzyme hydrolysis were 10% papain + 20% plant protease, solid/liquid ratio 1:15, 45 ℃, 8 h of nzymolysis (4 h+ 4 h) and pH 8. The extracts were then precipitated by ethanol, concentrated in vacuum and the crude inulin was acquired. The extraction yield of inulin was 13.41%. The contents of inulin and protein in this product were 67.86% and 1.32%, separately.

Key words: inulin, extraction, burdock, duel enzyme hydrolysis

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