超声辅助复合酶法提取枸杞发酵饮料残渣中多糖工艺研究  

Ultrasound Auxiliary Composite Enzyme Method Extract Wolfberry Fermented Beverage Residue in Polysaccharides Process Research

作　　者：申雪 张坤 李倩 张剑林 张恒 滕亚平 田欢 SHEN Xue;ZHANG Kun;LI Qian;ZHANG Jianlin;ZHANG Heng;TENG Yaping;TIAN Huan(College of Food Science and Engineering,Xinjiang Institute of Technology,Aksu,Xinjiang 843000,China;Xinjiang Black Fungus Engineering Technology Research Center,Aksu,Xinjiang 843000,China)

机构地区：[1]新疆理工学院食品科学与工程学院,新疆阿克苏843000 [2]新疆黑木耳工程技术研究中心,新疆阿克苏843000

出　　处：《农产品加工》2024年第14期43-48,共6页Farm Products Processing

基　　金：2022年新疆维吾尔自治区级大学生创新创业训练计划项目(S202213558013);新疆理工学院校级重点科研项目(ZZ202203);新疆理工学院校级一般科研项目(ZY202204)。

摘　　要：以枸杞发酵饮料残渣为原材料,采用超声波辅助复合酶法(果胶酶、纤维素酶和中性蛋白酶为1∶1∶1)提取枸杞发酵饮料残渣中的多糖;利用单因素试验和响应面试验探究最佳提取工艺条件。结果表明,通过单因素试验和响应面试验确定最佳提取工艺为复合酶添加量1.3%,酶解pH值5.0,超声功率200 W和超声温度45℃,在此条件下枸杞发酵饮料残渣中多糖提取率为2.30%。Took the residue of wolfberry fermentation beverage as the raw material,and used the ultrasonic auxiliary composite enzyme method(pectinase,fibrinase,and neutral protease was 1∶1∶1)to extract polysaccharides in the residue of wolfberry fermentation beverage;used single factors and response to response Inquiry for the best extraction process.The results showed that the best extraction process was determined by single factors and response surface tests to add 1.3%of the composite enzyme,enzymatic pH 5.0,ultrasonic power 200 W and ultrasonic temperature of 45℃.Under this conditions it was 2.30%.

关 键 词：枸杞发酵饮料残渣 多糖 超声波 复合酶 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]