摘要
采用酶法辅助超声波提取玉米皮多糖,基于单因素试验结果,以多糖得率为评价指标,利用响应面分析法优化玉米皮多糖提取最佳工艺条件,并构建了超声波处理的数学模型。结果表明,在料液比1∶8 g/m L、超声温度73℃、超声时间17 min、超声功率111 W的条件下,多糖得率为15.53%。
On the basis of the single factor experiment results,the polysaccharide rate as evaluated index,the response surfacemethod was used to optimize the best extraction of polysaccharides incorn bran by enzymatic assisted ultrasonicmethods,and themathematicalmodel of ultrasonic treatment was built.The results showed that under theconditions of thematerial liquid ratio of 1∶8 g/mL,ultrasonic temperature of 73℃,ultrasonic time of 17min,and ultrasonic power of 111 W,polysaccharide yield was 15.53%.
出处
《粮食与油脂》
北大核心
2015年第12期49-53,共5页
Cereals & Oils
基金
辽宁省教育厅科学研究一般项目(L2015501)
沈阳师范大学博士科研启动基金项目(054–55440110010)
关键词
酶
超声波
玉米皮
多糖
enzymatic
ultrasonic
corn bran
polysaccharides
