摘要
采用酶法预处理莼菜中的水溶性多糖,结果表明:酶法预处理效果显著,最佳预处理参数为:纤维素酶、果胶酶和木瓜蛋白酶的用量分别为100 U/g、100 U/g和1 100 U/g,预处理温度为50℃,pH5.0,处理时间3 h,料液比1∶20,此条件下水溶性多糖的提取率最高达到13.75%。
In this paper, water soluble polysaccharide of Braseniaschrebei was extracted by compound enzyme. The result was as the following, the extracting effect of enzyme was notable. The optimal extracting parameters were: the cellulase was 100 U/g, pectinase was 100 U/g, papain was 1100 U/g, extracting temperature was 50℃, pH was 5. 0, extracting time was 3 h, the ratio of Braseniaschrebei to water was 1 : 20, and at the condition, the extracting rate of water soluble polysaccharide was 13.75%.
出处
《北方园艺》
CAS
北大核心
2008年第3期40-41,共2页
Northern Horticulture
基金
湖北省自然科学基金资助项目(No.2003ADA127)
关键词
莼菜
水溶性多糖
提取工艺
Braseniaschrebei
Water soluble polysaccharide
Extraction technology