膨化米糠中多糖的酶法提取研究

Study on the Enzymatic Extraction of Polysaccharide from Expanded Rice Bran

研究了酶解温度、酶解时间、酶用量、pH值对膨化米糠中多糖的提取得率及活性的影响。试验表明,各因素对提取得率影响大小依次为pH值、酶解温度、酶解时间、酶用量;对米糠多糖活性影响最大的是pH值,在酸性或碱性环境下提取的多糖活性都低。建立的回归模型较好地拟合了多糖得率与各因素之间的关系。结合多糖得率及活性测定,利用期望函数途径进行模拟选优,并进行验证。

The paper studied the effects of enzymatic temperature, enzymatic time, enzyme amount and pH value on extraction rate and activities of expanded rice bran polysaccharide.The results showed that extraction rate was noticeably affected by pH,enzymatic temperature, enzymatic time, enzyme amount in significant order.It was concluded that pH was the main factor affecting activity since activity extracted on the condition of acidity or alkalinity was very low.The model was appropriate to express response variables. Considering high extraction rate and activity of polysaccharides,the extracting condition was optimized by using expectant function approach for simultaneous optimization of several variable levels.