海带多糖酶解辅助提取工艺的响应面优化及其稳定性研究

Optimization of Enzymatic Extraction Technique of Laminarin by Respone Surface Methodology and Its Stability Study

对海带加工下脚料中多糖的酶解提取工艺和化学稳定性进行研究。在单因素试验基础上,采用响应面法对酶解辅助提取的工艺参数进行优化,得出4种酶解因素对海带加工下脚料中多糖提取量影响顺序依次为:复合酶添加量>pH>酶解时间>温度。最优工艺条件为:液料比40∶1(mL/g),酶解时间135 min,酶解温度55℃,酶解液pH 6.0,复合酶添加量2.0%。在该条件下,制得的海带多糖提取量为149.662 g/kg。化学稳定性试验表明,海带多糖提取物在高温和酸性环境下,具有良好的化学稳定性,对碱性环境稳定性较差,是一种化学稳定性较好的天然活性多糖。

The enzymatic extraction technique of laminarin from byproduct of kelp processing and its chemical stability were investigated.The enzymatic extraction technology parameters were optimized by Box-Behnken design and response surface methodology on the basis of single factor tests.The order of four enzymolysis factors affecting the extraction yield of laminarin from byproduct of kelp processing was:compound enzyme dosage>pH>enzymolysis time>enzymolysis temperature.The optimized extraction conditions of laminarin were as followed:ratio of liquid to solid 40∶1(mL/g),enzymolysis time 135 min enzymolysis temperature 55℃,pH 6.0,enzyme dosage 2.0%.Under these conditions,the maximum laminarin yield was up to 149.662 g/kg.Chemical stability results showed that kelp polysaccharide extract had good chemical stability in high temperature and acidic environment,but poor stability to alkaline environment.It is a kind of natural active polysaccharides with higher chemical stability.