响应面法优化木瓜蛋白酶提取红稗多糖工艺  

Optimization of extraction of polysaccharides from Baccage Sedge using papain by response surface methodology

作　　者：苏伟[1] 宋玉[1] 母应春[1] 李泽秀[1] 黎以栾 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《食品工业科技》2017年第7期256-261,共6页Science and Technology of Food Industry

基　　金：贵州省科技厅农业攻关项目(黔科合NY[2013]3052号)

摘　　要：在单因素实验基础上应用响应面法对木瓜蛋白酶提取红稗多糖工艺进行优化。优化的木瓜蛋白酶提取红稗多糖的最佳工艺条件如下:加酶量0.3%、酶作用时间1.0 h、酶作用p H6.5、酶作用温度50℃,在此条件下,多糖得率为28.47%。优化的木瓜蛋白酶法提取红稗多糖工艺合理、可行。Based on the single factor experiments, the response surface methodology （ RSM ） was employed to optimize the extraction conditions of polysaccharides from Baccage sedge using papain.The results of optimum extraction conditions were as follow：enzyme amount 0.3% ,enzyme time 1.0 h, pH6.5,temperature of 50 ℃.Under these conditions, the average extraction yield was 28.47% .The optimization of Baccage sedge extraction process technology was reasonable and feasible.

关 键 词：木瓜蛋白酶 红稗多糖 工艺优化 

分 类 号：TS201.2[轻工技术与工程—食品科学]