超声波协同复合酶法提取南瓜多糖工艺优化

食品科学 ›› 2012, Vol. 33 ›› Issue (18): 14-20.

超声波协同复合酶法提取南瓜多糖工艺优化

刁文超，王然，王凤舞，王成荣*

青岛农业大学食品科学与工程学院

收稿日期:2011-07-14 修回日期:2012-07-30 出版日期:2012-09-25 发布日期:2012-09-07
通讯作者: 王成荣 E-mail:qauwcr@126.com
基金资助:
山东省现代蔬菜产业技术体系

Optimization of the Extraction of Pumpkin Polysaccharides by Combined Ultrasonic Treatment and Multi-Enzyme Hydrolysis

Received:2011-07-14 Revised:2012-07-30 Online:2012-09-25 Published:2012-09-07

摘要/Abstract

摘要： 利用超声波协同复合酶法以南瓜为材料提取多糖，将超声波提取与复合酶法提取两种独立的提取方法进行协同作用，结果如下：在酶解的同时辅助超声波提取为最佳协同方式；适宜酶的比例分别为果胶酶42U/g、木瓜蛋白酶200U/g、纤维素酶40U/g；响应面法优化超声波协同复合酶法提取南瓜多糖最佳工艺技术参数为温度51.5℃、功率440W、液料比7:1(mL/g)、pH4.4，在此条件下，南瓜多糖的得率为4.39%。

关键词: 超声波, 复合酶, 南瓜多糖, 提取率

Abstract: The effects of different sequential combinations of ultrasonic treatment and single-stage multi-enzyme hydrolysis on the extraction yield of pumpkin polysaccharides were explored in this study. The best combination for extraction of pumpkin polysaccharides was simultaneous treatment. The best dosages of pectin, papain and cellulase were 42, 200 U/g and 40 U/g, respectively. The best extraction conditions for pumpkin polysaccharides were determined by response surface methodology to be simultaneous hydrolysis at 51.5 ℃, a liquid-to-material ratio of 7:1 and initial pH 4.4 and ultrasonic treatment at 400 W. Under these conditions, the extraction yield of pumpkin polysaccharides was 4.39%.

Key words: ultrasonic, multi-enzyme complex, pumpkin polysaccharide, extraction yield

中图分类号:

刁文超，王然，王凤舞，王成荣*. 超声波协同复合酶法提取南瓜多糖工艺优化[J]. 食品科学, 2012, 33(18): 14-20.

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