Optimization of Acid Hydrolysis of Agar by Response Surface Methodology

doi:10.7506/spkx1002-6630-201020035

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 173-177.doi: 10.7506/spkx1002-6630-201020035

• Processing Technology • Previous Articles Next Articles

Optimization of Acid Hydrolysis of Agar by Response Surface Methodology

YANG Xian-qing1，LIU Gang1,2，QI Bo1，LI Lai-hao1，HAO Shu-xian1，DIAO Shi-qiang1

1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China；
2. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Received:2010-04-30 Revised:2010-09-14 Online:2010-10-25 Published:2010-12-29
Contact: LIU Gang1 E-mail:feiyanggoat@sina.com.cn

Abstract

Abstract:

Agar was subjected to acid hydrolysis and the content of agar oligosaccharides was determined by hydrochloric acid and phenol-sulfuric acid method. On the basis of single factor experiments, the hydrolysis procedure was optimized using response surface methodology, and a mathematical regression model (Y= 81.5933＋0.7175X1＋1.8938X2＋2.7313X3－3.1567X12－3.3042X22－3.3092X32－0.6625X1X2＋0.0475X1X3－0.8000X2X3) was established for predicting the yield of agar oligosaccharides (Y) at different levels of hydrochloric acid concentration (X1), hydrolysis time (X2), and solid/liquid ratio (X3). The optimal hydrolysis conditions were determined to be hydrochloric acid concentration of 0.105 mol/L, solid/liquid ratio of 4.5:100 (g/mL) and hydrolysis time of 96 min. The yield of agar oligosaccharides was up to 81.43% under the optimal hydrolysis conditions, which was in good agreement with the predicted value.

Key words: agar, acid hydrolysis, response surface methodology

CLC Number:

TS244.1

YANG Xian-qing1，LIU Gang1,2，QI Bo1，LI Lai-hao1，HAO Shu-xian1，DIAO Shi-qiang1. Optimization of Acid Hydrolysis of Agar by Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(20): 173-177.

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Optimization of Acid Hydrolysis of Agar by Response Surface Methodology

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