半干法酶解制备魔芋葡甘低聚糖工艺及其抗氧化性能研究  

Optimization of the preparation of konjac oligo-glucomannan in semi-drying enzymatic hydrolysis method and its antioxidant capacity

作　　者：秦清娟[1] 张媛[1] 刘倍毓[1] 钟耕[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]西南大学食品科学与工程国家实验教学示范中心,重庆400716

出　　处：《食品工业科技》2013年第23期186-191,共6页Science and Technology of Food Industry

摘　　要：目的:以魔芋胶为原料优化半干法酶解制备魔芋葡甘低聚糖的工艺。方法:在单因素实验的基础上,通过3因素3水平Box-Behnken组合实验,建立魔芋胶水解率的二次多项式回归方程,经响应面回归分析得到魔芋胶和缓冲液的固液比、酶添加量、反应时间三个因素的优化组合条件;并对产物的抗氧化性能进行了测定。结果:最佳酶解条件为pH6、反应温度为55℃、酶解时间4.2h、固液比1∶1.63、β-甘露聚糖添加量1500U/g;产物对·OH的半抑制率(IC50)为0.4331mg/mL,对O-2·的IC50为15.7mg/mL;其还原能力为同浓度下抗坏血酸(V C)的73.82%。结论:在优化条件下魔芋胶水解率为52.67%,与预测值近似,优化结果的可信度较高具有现实意义;该工艺下的魔芋葡甘低聚糖具有良好的抗氧化能力。Objective：To optimize the preparation of konjac oligo-glucomannan in semi-drying enzymatic hydrolysis method.Method： Based on one-factor-at-a-time experiments, a three-variable, three-level Box-Behnken experimental design was applied to establish a quadratic polynomial model for the hydrolysis rate of konjac glucomannan as a function of enzymolysis time, beta mannan activity and Konjac Glucomannan-to-buffer solution ratio;and then the antioxidation of its product was determined.Results： the optimal reaction condition were pH6, reaction temperature of 55℃, reaction time of 4.2h, konjac glucomannan-to-buffer solution ratio of 1：1.63 and beta mannan activity of 1500U/g ;The ICs0 to.OH and O2^-· of konjac oligo-glucomannan prepared in this method were 0.4331,15.Tmg/mL, and its reducing ability was 73.82% of Vc at the same concentration. Conclusion： the experimental hydrolysis rate of konjac glucomannan obtained under these conditions was 52.67%, which was consistent with the theoretical value, and the optimized result was reliable and could be used in practice; The product had great antioxidant capacity.

关 键 词：酶法 魔芋葡甘低聚糖 水解率 响应曲面法 

分 类 号：TS202.1[轻工技术与工程—食品科学]