响应面法优化复合酶法提取紫菜藻红蛋白工艺  

Optimization of Phycoerythrin Extraction from Lavers by Mixed Enzymes Using Response Surface Methodology

作　　者：施瑛[1] 裴斐[2] 周玲玉[1] 杨方美[3] 胡秋辉[3] 

机构地区：[1]南京农业大学理学院,江苏南京210095 [2]南京财经大学食品科学与工程学院,江苏南京210023 [3]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品科学》2015年第6期51-57,共7页Food Science

基　　金：江苏省科技支撑计划项目(BE2009368-2)

摘　　要：研究复合酶法提取紫菜藻红蛋白的最优工艺,筛选了复合酶的配比,并选取酶解温度、提取时间、加酶量和p H值为自变量,采用响应面法研究各因素及其交互作用对紫菜藻红蛋白得率和纯度的影响。结果表明,紫菜藻红蛋白复合酶法提取的最优酶配比为纤维素酶和果胶酶质量比7∶3,通过响应面优化,确定藻红蛋白最优提取工艺为:p H?6.8、酶解温度39℃、提取时间7.2?h、在5?g样品中加酶0.04?g。在此条件下藻红蛋白得率为2.257%,纯度达到1.656。经过验证,所得工艺参数准确,可用于复合酶法生产紫菜藻红蛋白。In order to obtain the optimal enzymatic extraction conditions for phycoerythrin from laver with both cellulase and pectinase, the mixing ratio between the two enzymes was selected, and response surface methodology was used to explore the effects of extraction temperature, extraction time, total enzyme amount, and p H as well as their interactions on the yield and purity of phycoerythrin. The optimal extraction conditions were determined as follows: a cellulase to pectinase ratio of 7:3 (m/m); p H 6.8, 39 ℃, 7.2 h, and a total enzyme amount of 0.04 g. Under these conditions, the extraction rate of phycoerythrin was 2.257%, and the purity of phycoerythrin was 1.656. The predicted parameters obtained from this work were accurate, and could be applied to extraction and production of phycoerythrin from lavers.

关 键 词：紫菜 藻红蛋白 提取 复合酶法 响应面 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]