Optimization of Process Conditions for Ultrasonic-Assisted Enzymatic Extraction of Superoxide Dismutase from Waste Wine Yeast

doi:10.7506/spkx1002-6630-201402016

Abstract

Abstract:

The current work was designed to establish an optimal procedure for the extraction of superoxide dismutase (SOD)
from waste wine yeast by ultrasonic-assisted snailase hydrolysis. Five process parameters, ultrasonic power, radiation time,
enzyme concentration, pH and temperature were optimized by one-factor-at-a-time and orthogonal array design. The effects
of these variables on SOD specific activity in extracts decreased in this order: radiation time ＞ enzyme concentration ＞
ultrasonic power ＞ pH ＞ hydrolysis time. The optimal extraction conditions were found to be ultrasonic pretreatment at a
power of 400 W for 12 min and subsequent hydrolysis with 1 mL of 2.0 mg/100 mL snailase solution at 37 ℃ with an initial
pH of 6.6. Under these optimal conditions, the specific activity of SOD was 192.27 U/mg. The ultrasonic-assisted snailase
hydrolysis procedure deserves further application in the production of SOD from waste wine yeast.

Key words: wine yeast, superoxide dismutase (SOD), ultrasound, snailase

CLC Number:

TS261.9

DU Na1, YANG Xue-shan2,*, HAN Shun-yu1, ZHU Xia1, FU Wen-li2, WANG Jing1, SHENG Wen-jun1, ZHANG Bo1. Optimization of Process Conditions for Ultrasonic-Assisted Enzymatic Extraction of Superoxide Dismutase from Waste Wine Yeast[J]. FOOD SCIENCE, 2014, 35(2): 87-90.

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