摘要
研究从海带中提取多糖的工艺条件,探讨不同因素对浸出率的影响规律并在此基础上进行正交试验选出优化的因素组合。试验结果表明:最佳浸出条件为pH值2.0、温度65℃、液固比40∶1、提取时间3h,在该条件下粗多糖的浸出率为8.094%。在提取过程中加入酶,结果多糖的提取率增加到13.17%,同时提取液中蛋白的去除率达到65.5%。可见,酶法辅助提取明显提高了海带多糖的提取率。
The process of polysaccharide extraction from Laminaria Japonica Aresch （LJA） and the effects of different factors were studied. The optimal conditions were obtained by studying orthogonal experiment on this basis. The result of experiment indicated that： maintaining react pH at 2.0 and extracting temperature at 65℃, leaching rate of polysaccharide was up to 8.094 % by extracting 3 h at 40：1. The leaching rate of polysaccharide increased to 13.17 % by adding enzyme to extraction process, and the eliminating rate of protein was up to 65.5 %. The method of enzyme was effective to increase leaching rate of polysaccharide.
出处
《食品研究与开发》
CAS
北大核心
2007年第10期101-104,共4页
Food Research and Development
基金
哈尔滨工业大学(威海)校基金(B200503)
关键词
海带多糖
浸出率
木瓜蛋白酶
Laminaria Japonica Aresch polysaccharide
leaching rate
papaya protease
