文章摘要
响应面法优化柿子多糖脱蛋白质工艺研究
Optimization of Deproteinization of Persimmon Polysaccharides by Response Surface Methodology
投稿时间:2021-08-05  
DOI:
中文关键词: 脱蛋白质  多糖  柿子  木瓜蛋白酶法  响应面
英文关键词: deproteinization  polysaccharides  persimmon  papaya  response surface
基金项目:特色高水平院校建设项目—打造技术创新平台—食品营养与安全应用技术协同创新中心(PXM2021-157102-000005)
作者单位
王辉 北京农业职业学院北京 102442 
句荣辉 北京农业职业学院北京 102442 
王丽 北京农业职业学院北京 102442 
朱建晨 北京农业职业学院北京 102442 
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中文摘要:
      以柿子为原料,经超声波辅助提取多糖后醇沉,采用木瓜蛋白酶提取柿子多糖并除去多糖中的蛋白质,通过对酶解温度、时间、加酶量进行单因素试验,以蛋白质脱除率和多糖保留率为指标,依据Box-Behnken试验设计原理,进行提取条件的响应面优化。结果表明,柿子多糖脱蛋白质的最优工艺参数为:酶解温度45℃、酶解时间3 h、酶添加量2%,在此工艺条件下,多糖保留率为89.73%,蛋白质脱除率为30.33%。
英文摘要:
      Using persimmon as raw material, the polysaccharide was extracted with the aid of hypergrowth and alcohol precipitation was achieved. The persimmon polysaccharide was extracted by papain and the protein in the polysaccharide was removed. The response surface optimization of the extraction conditions was carried out by single factor experiment of enzymic hydrolysis temperature, time and amount of enzyme. The protein exfoliation rate and polysaccharide retention rate were used as indexes, according to the Box-Behnken experimental design principle. The results showed that the optimum process parameters of papain were: hydrolysis temperature 45℃, hydrolysis time 3 h, adding enzyme amount 2%. Under these conditions, the polysaccharide retention rate was 89.73%, and the protein removal rate was 30.33%.
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