超声波辅助复合酶提取菊糖工艺优化  

Optimization of Ultrasonic-Assisted Enzymatic Extraction of Inulin by Response Surface Methodology

作　　者：范三红[1] 李静[1] 王亚云[1] 胡雅喃[1] 

机构地区：[1]山西大学生命科学学院,山西太原030006

出　　处：《食品科学》2015年第4期23-28,共6页Food Science

基　　金：山西省自然科学基金项目(2012011031-4);山西省高等学校高新技术产业化项目(20111003)

摘　　要：以菊芋块茎为原料,采用超声波辅助复合酶酶解法进行菊糖提取工艺研究。首先通过单因素试验和Plackett-Burman筛选试验确定菊糖提取工艺中影响显著的3个因素——超声温度、超声时间和加酶量,再利用BoxBehnken试验及响应面分析法优化最佳提取工艺条件。结果表明:最佳提取工艺条件为料液比1∶20(g/m L)、超声温度51℃、加酶量120μg/g(m(果胶酶)∶m(纤维素酶)=1∶4)、超声时间25 min、p H 5.5,优化后菊糖得率为72.2%。Inulin was ultrasonically extracted from jerusalem artichoke tubers by enzymatic hydrolysis with both pectinase and cellulase. By using single factor and Plackett-Burman designs, temperature, ultrasonication time and enzyme dosage were found to be significant factors influencing the extraction process. The three factors were further optimized by response surface methodology with Box-Behnken design. The results showed that the optimal extraction conditions were determined as a material-to-liquid ratio of 1:20(g/m L), an extraction temperature of 51 ℃, a total enzyme dosage of 120 μg/g with m(pectinase):m(cellulase) ratio = 1:4, an ultrasonic treatment time of 25 min, and a p H of 5.5. Experiments conducted under these conditions gave an inulin yield of 72.2%.

关 键 词：超声波 复合酶 菊糖 响应面 

分 类 号：TS218[轻工技术与工程—粮食、油脂及植物蛋白工程]