条斑紫菜蛋白质、多糖及牛磺酸提取工艺

Study on Extraction Technology of Protein,Polysaccharide and Taurine from Porphyra yezoensis

条斑紫菜中的蛋白质、多糖和牛磺酸成分具有功能性,被广泛应用于食品和医药领域,具有很高的实用价值。为了提高条斑紫菜蛋白质、多糖和牛磺酸的利用率,采用酶法和超声联合辅助提取条斑紫菜中的蛋白质、多糖和牛磺酸。以蛋白质、多糖和牛磺酸总得率为评价指标,通过单因素试验对酶添加量、酶解时间、酶解温度、酶解pH、超声功率和超声时间进行研究,并通过响应面试验优化提取工艺。优化后的提取工艺条件为:纤维素酶添加量为质量分数2%,酶解时间3 h,酶解温度40℃,酶解pH 6.0,超声功率720 W,超声时间50 min。利用该工艺优化得到条斑紫菜蛋白质、多糖和牛磺酸提取总得率为27.43%,比采用超声波提取法提高了33.74%。该工艺为条斑紫菜资源的开发利用和联合提取工艺技术提供了理论依据。

The protein,polysaccharide and taurine from Porphyra yezoensis are functional and widely applied in food,medicine,cosmetics and other fields,which has high development and research value.In order to improve the utilization ratio of protein,polysaccharide and taurine from Porphyra yezoensis,the combination of enzymatic method and ultrasound assisted extraction was adopted.Taking the total yield of protein,polysaccharide and taurine as the evaluation index,the amount of enzyme added,enzymatic hydrolysis time,enzymatic hydrolysis temperature,enzymatic hydrolysis pH,ultrasonic power and ultrasonic time were studied by single factor test and the extraction process was optimized through response surface test.The optimized extraction conditions were determined as follows:the dosage of cellulase was 2%,the enzymatic hydrolysis time was 3 h,the enzymatic hydrolysis temperature was 40℃,the enzymatic hydrolysis pH was 6.0,the ultrasonic power was 720 W,and the ultrasonic time was 50 min.Based on this optimized extraction,the total yield of protein,polysaccharide and taurine from Porphyra yezoensis was 27.43%,which was 33.74%higher than that of ultrasonic extraction.Therefore,this technology provides a theoretical basis for the development and utilization of Porphyra yezoensis resources and the combined extraction technology.