超声波协同复合酶法提取花生粕多糖工艺优化

Optimization of extraction for polysaccharide from peanut meal by ultrasonic-composite enzyme synergistic method

以花生粕为原料,研究超声波协同复合酶提取花生粕多糖的最佳工艺。在单因素试验基础上,采用正交试验获得多糖最佳提取工艺,即中性蛋白酶1.5%、纤维素酶1.5%、果胶酶1.5%,酶解温度40℃、pH6.0、复合酶处理2h;酶解后进行超声处理,超声时间20min、超声功率104W,料液比1:25。在此条件下的多糖提取率为9.59%,与超声波法提取花生粕多糖相比,超声波-酶法花生粕多糖的实际得率提高57.47%。

With peanut meal as raw material,the extraction process of peanut meal polysaccharide by ultrasonic-composite enzyme synergistic method was studied.Based on single factor investigations,orthogonal array design was employed to optimize the extraction process,and the optimum conditions were found as follows：neutral protease 1.5%,cellulase 1.5%,pectinase 1.5%,hydrolysis temperature 40 ℃,pH6.0,hydrolysis duration 2 h;ultrasonic extraction following the hydrolysis process,the conditions were：ultrasonic time 20 min,ultrasonic power 104 W,material-water ratio 1：25,the yield of polysaccharide is 9.59%,increased by 57.47% compared with ultrasonic extraction.