酶法提取灵芝孢子粉胞壁水溶性糖的工艺优化及分子量分布

Optimization of Enzymatic Extraction of Water Soluble Sugars from Ganoderma lucidum Spore Powder and Their Molecular Weight Distribution

为提高灵芝(Ganoderma lucidum)孢子粉胞壁水溶性糖的提取效率,以灵芝孢子粉胞壁残渣为研究对象,用单因素实验、响应面实验优化酶法胞壁水溶性糖提取工艺,并比较酶法和不同物理法处理的灵芝孢子粉胞壁水溶性糖的分子量分布。结果表明:最佳提取工艺为溶壁酶加量2%,酶解时间5 h,料液比1︰10(g︰m L)、温度40℃、pH6.5,在此条件下提取的灵芝孢子粉胞壁水溶性糖含量达到17.86%。分子量分布分析结果表明,酶解后的水溶性糖以低聚糖为主。研究结果可为有效利用和开发灵芝孢子粉提供参考。

The efficiency of enzymatic extraction of water soluble sugars from cell wall residue of Ganoderma lucidum spore powder was optimized through single factor and response surface experiments.The resultant sugars were compared with those extracted by physical methods for molecular weight distribution.The results showed that the optimal enzymatic extraction process was 2%lywallzyme digestion under 1∶10(g∶mL)solid-liquid ratio,40℃and pH6.5 for 5 h.Under the optimal conditions,the water soluble sugar content reached 17.86%.The major component in the resultant water soluble sugars after enzymatic hydrolysis was oligosaccharides.The study provided a reference for effective utilization of G.lucidum spore powder.