WEI Zi-hao, CHEN Ji-hong, ZHANG Zhen, HU Wei, ZHANG Yang, LIU Jing, LI Wen-jian. Optimization acid-heating method for extracting chitosan from waste Aspergillus niger by using response surface methodology[J]. Science and Technology of Food Industry, 2014, (07): 194-197. DOI: 10.13386/j.issn1002-0306.2014.07.076
Citation: WEI Zi-hao, CHEN Ji-hong, ZHANG Zhen, HU Wei, ZHANG Yang, LIU Jing, LI Wen-jian. Optimization acid-heating method for extracting chitosan from waste Aspergillus niger by using response surface methodology[J]. Science and Technology of Food Industry, 2014, (07): 194-197. DOI: 10.13386/j.issn1002-0306.2014.07.076

Optimization acid-heating method for extracting chitosan from waste Aspergillus niger by using response surface methodology

More Information
  • Received Date: September 17, 2013
  • This article discussed the practicability of acid-heating method which could break Aspergillus niger's cell walls in order to extract chitosan.Based on the single factor test analysis, the effects of three variables, which including cell wall breaking temperature, cell wall breaking time, and concentration of hydrochloric acid on the technology of breaking Aspergillus niger cell wall and the optimum process were evaluated by Box-Behnken central composite experimental design and response surface methodology analysis.The results indicated that cell wall breaking temperature of 100℃, cell wall breaking time of 1.6h, and concentration of hydrochloric acid of 2.1% were the optimum condition.The experimental values of chitosan yield were 10.87%, and the relative error with the theoretical value 11.06% was 1.72%. Therefore, the chitosan extraction from Aspergillus niger optimized by response surface methodology was very reliable.
  • [1]
    付云霄, 张桂, 赵国群.壳聚糖在果汁澄清中的应用[J].食品工程, 2011 (1) :15-17.
    [2]
    蒋挺大.壳聚糖[M].北京:化学工业出版社, 2006:72-86.
    [3]
    蔡俊, 杜予民, 杨建红, 等.酶法提取柠檬酸废菌体中壳聚糖的研究[J].食品与发酵工业, 2005, 31 (12) :39-41.
    [4]
    陈雪梅, 肖文胜, 邓祥义, 等.从柠檬酸厂废黑曲霉菌丝体中提取壳聚糖的工艺研究[J].化学与程, 2005 (8) :43-45.
    [5]
    赵继伦, 王红林.利用柠檬酸废菌体制备壳聚糖的工艺研究[J].工业微生物, 1999, 29 (2) :33-37.
    [6]
    曹健, 代养勇, 李浪, 等.黑曲霉电解法制备甲壳素的研究[J].食品科学, 2006, 27 (2) :186-192.
    [7]
    Jun Cai, Jianhong Yang, Yumin Du, et al.Enzymatic preparation of chitosan from the waste Aspergillus niger mycelium of citric acid production plant[J].Carbohydrate Polymers, 2006, 64:151-157.
    [8]
    李光, 方晓兰, 蔡志辉, 等.利用黑曲霉废菌丝体提取壳聚糖的研究[J].岳阳职业技术学院学报, 2012, 27 (6) :80-82.
    [9]
    张建, 游玲, 邓鹜远, 等.柠檬酸废渣制取壳聚糖中微波辅助脱蛋白工艺研究[J].食品工业科技, 2010, 31 (6) :276-278.
    [10]
    胡伟, 陈积红, 张珍, 等.重离子辐照柠檬酸菌株的诱变选育[J].辐射研究与辐射工艺学报, 2012, 30 (1) :54-57.
    [11]
    曾哲灵, 范镭, 印培民, 等.从米根霉中提取壳聚糖的初步研究[J].中国酿造, 2008 (20) :16-19.
    [12]
    王传芬.从废菌丝体中提取壳聚糖的研究[J].中国酿造, 2009 (10) :123-126.
  • Related Articles

    [1]ZHANG Xiaoying, ZHONG Wanying, MA Feng, YE Haoduo, MIAO Jianyin, LI Jing, GONG Fayong. Preparation, Amino Acid Composition and Activity of Tartary Buckwheat Protein Lipid-lowering Peptide[J]. Science and Technology of Food Industry, 2024, 45(21): 129-139. DOI: 10.13386/j.issn1002-0306.2023110029
    [2]LIU Yanbing, TAO Yang, MIAO Xue, DIAO Jingjing, ZHANG Dongjie, CHEN Hongsheng, WANG Changyuan. Correlation between Antioxidant Activity and Structure and Amino Acid Composition of Protease Hydrolysates from Mung Bean[J]. Science and Technology of Food Industry, 2022, 43(7): 50-58. DOI: 10.13386/j.issn1002-0306.2021060239
    [3]LI Huining, ZHANG Mingzhen, MENG Shaoke, LIU Xia, JIANG Xiaolu, WANG Peng, ZHANG Jingliang. Optimization Process Condition using Response Surface for Bi-enzymatic of Katsuwonus pelamis Peptides and Amino Acid Evaluation[J]. Science and Technology of Food Industry, 2021, 42(4): 121-127. DOI: 10.13386/j.issn1002-0306.2020040037
    [4]WANG Hai-dan, CHENG Ya-bin, SONG Xian-liang, YE Sheng-ying, LUO Shu-can. Optimization of enzymatic hydrolysis of water-boiled salted chicken marinade and analysis of amino acid composition[J]. Science and Technology of Food Industry, 2018, 39(9): 295-300. DOI: 10.13386/j.issn1002-0306.2018.09.052
    [5]CHEN Wen, WANG Xiang-jun, ZHAO Yang, SHEN Jie, LUO Li-ting, FENG Guang-wei, LI Teng-tong. Determination of amino acids from Sipunculs nudus by acid hydrolysis-automatic amino acid analyzer[J]. Science and Technology of Food Industry, 2017, (03): 299-304. DOI: 10.13386/j.issn1002-0306.2017.03.049
    [6]LIU Hao, HU Yi-bo, REN Gui-xing. Amino acid composition analysis and antioxidant research of Chinese coarse cereal wine[J]. Science and Technology of Food Industry, 2015, (19): 343-346. DOI: 10.13386/j.issn1002-0306.2015.19.061
    [10]柿叶乙醇提取物在猪油中的抗氧化性研究[J]. Science and Technology of Food Industry, 1999, (05): 22-23. DOI: 10.13386/j.issn1002-0306.1999.05.006
  • Cited by

    Periodical cited type(2)

    1. 葛善赢,张海涛,王士佳,李佳宸,吴学智,张佰清. 脉冲强光诱变选育高产乳酸植物乳杆菌及其益生特性研究. 中国酿造. 2023(10): 59-64 .
    2. 张佰清,葛新宇,马凤鸣,马艺超,张士豪,谢加豪. 脉冲强光诱变对黑曲霉产果胶酶活力的影响. 农业工程学报. 2020(03): 296-301 .

    Other cited types(5)

Catalog

    Article Metrics

    Article views (141) PDF downloads (160) Cited by(7)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return