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