牛蒡菊糖酶法提取  

Enzymatic Extraction of Inulin from Burdock (Arctium lappa L.) Root

作　　者：曹泽虹[1] 卢海燕[1] 董玉玮[1] 邵颖[1] 杨金钰[1] 刁进进[1] 

机构地区：[1]徐州工程学院食品生物工程学院,江苏省食品生物加工工程技术研究中心,江苏徐州221008

出　　处：《食品科学》2010年第24期37-45,共9页Food Science

基　　金：江苏省高校自然科学研究计划项目(07KJD550202);江苏省高等学校大学生实践创新训练计划项目(X201003)

摘　　要：采用固定化酶法提取牛蒡菊糖。结果表明酶水解提取牛蒡菊糖的最佳工艺为:13.5g/100mL中性蛋白酶、pH7、固液比1:15、50℃、酶水解6h,菊糖提取率为14.57%;固定化酶制备最佳工艺为:以甲醛(40%):NaOH(2mol/L)=2:3为凝结液、pH7.5、壳聚糖2.5g/100mL、60℃、加酶量7.5mg/mL,固定8h,酶活力回收率可达到39.13%;固定化酶提取牛蒡菊糖最适条件为:pH7、固液比1:15、60℃、固定化酶加入量13.5g/100mL、酶解5h,在此条件下菊糖提取率达到12.89%。固定化酶的稳定性与游离酶相比有显著的提高,连续反应10次后,固定化酶仍然具有良好的使用性能,此时牛蒡菊糖的提取率为9.42%。Inulin was extracted by using enzyme hydrolysis method from burdock （Arctium lappa L.） root. The optimum extraction conditions were as follows： neutral protease content 13.5 g/100 mL, pH 7, solid/liquid ratio 1：15, hydrolysis time 6 h, temperature 50 ℃. The yield of inulin under the optimum conditions was 14.57%. A 2.5 g/100 mL solution of chitosan in 1% aqueous acetic acid was prepared which contained 7.5 mg/ml of neutral protease, and then it was poured, dropwise, into a suspension medium consisting of 40% formaldehyde and 2 mol/L of NaOH at the volume ratio of 2：3 at 60℃ and pH 7.5. The immobilization time was 8 h. And the recovery of enzyme activity was 39.13%. The optimum extraction conditions using immobilized enzyme were as follows： pH 7, solid/liquid ratio 1：15, hydrolysis temperature 60 ℃, immobilized enzyme 13.5 g/100 mL. Under such conditions ,the yield of inulin was 12.89%. After 10 times continuous reaction, the yield of inulin decreased to 9.42%, which indicated that the stability of the immobilized enzyme was significantly improved.

关 键 词：牛蒡 菊糖 中性蛋白酶 壳聚糖 固定化酶 

分 类 号：O629.12[理学—有机化学]