FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (2): 119-124.

Previous Articles     Next Articles

Optimizing Enzymatic-assisted Extraction Process of Polysaccharides from Truffles by Response Surface Methodology

  

  • Received:2011-12-02 Revised:2012-10-26 Online:2013-01-25 Published:2013-01-15
  • Contact: Pu Biao E-mail:pubiao2002@yahoo.com.cn

Abstract:

Purpose: To optimize the enzymatic-assisted extraction process for polysaccharides from Truffles to improve extraction efficiency. Methods: Based on the single-factor experiments, the Box-Behnken center-united experimental design principles for 4 factors were used to determine the experiments condition and the response surfaces analysis. Results: Within the tested level ranges, the impact of three process parameters on extraction yield of polysaccharides from big to small was pH, enzymatic time, enzymatic temperature and enzyme dosage in turn. The optimum extraction pH was 5.6, enzymatic temperature was 61℃, enzymatic time was 65min and enzyme dosage was 1.6%. The predictive maximum yield of polysaccharides extraction rates was 15.00% and the polysaccharides content was 74.19, the average yield of polysaccharides in three validated experiment under the optimized process conditions was 14.31% and the relative error was 4.60% , the actual content was 74.96% and the relative error was 1.04%. Conclusion: Enzymatic assistance is beneficial to briefness methodology ,convenient operation and improve extraction efficiency and consequently, suitable for the extraction of polysaccharides from Truffles.

CLC Number: