响应面法优化海藻寡糖的酶法提取工艺

Optimization of enzymatic extraction technology for algal oligosaccharide by response surface methodology

该研究通过单因素试验和响应面试验设计对酶解海藻酸钠制备海藻寡糖的底物浓度、酶解温度及酶解pH值进行优化。结果表明,最佳酶解条件为海藻酸钠质量浓度1.0 g/100 mL、酶解温度40℃、酶解pH值8.0。在此最佳酶解条件下,海藻寡糖的平均聚合度为4.08,比优化前降低了27.35%。

The substrate concentration,enzymatic hydrolysis temperature and pH for algal oligosaccharides preparation by enzymatic hydrolysis of sodium alginate were optimized by single factor experiments and response surface experiments.The results showed that the optimum enzymatic hydrolysis conditions were sodium alginate concentration 1.0 g/100 ml,enzymatic hydrolysis temperature 40℃and pH 8.0.Under the optimum enzymatic hydrolysis conditions,the average degree of polymerisation of algal oligosaccharides reached 4.08,which was 27.35%lower than that before optimization.