Optimization of Extraction Process of Sodium Alginate from <i>Laminaria japonica</i> by Ultrasonic-Complex Enzymatic Hydrolysis Method

JIN Yijing; LI Lan; LIU Qiuping; AI Ning

doi:10.13386/j.issn1002-0306.2020040051

Volume 42 Issue 5

Feb. 2021

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2021 > 42(5): 132-137. > DOI: 10.13386/j.issn1002-0306.2020040051

JIN Yijing, LI Lan, LIU Qiuping, AI Ning. Optimization of Extraction Process of Sodium Alginate from Laminaria japonica by Ultrasonic-Complex Enzymatic Hydrolysis Method[J]. Science and Technology of Food Industry, 2021, 42(5): 132-137. DOI: 10.13386/j.issn1002-0306.2020040051

Citation:

PDF (1303 KB)

Optimization of Extraction Process of Sodium Alginate from Laminaria japonica by Ultrasonic-Complex Enzymatic Hydrolysis Method

JIN Yijing¹,
LI Lan^1,2,
LIU Qiuping^1,3,
AI Ning^3,4, ,

1. College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310032, China;
2. Zhejiang Province Key Laboratory of Biomass Fuel, Hangzhou 310032, China;
3. National Experimental Teaching Demonstration Center(Zhejiang University of Technology), Hangzhou 310032, China;
4. College of Biological, Chemical Science and Engineering, Jiaxing University, Jiaxing 314001, China

More Information

Received Date: April 05, 2020
Available Online: March 02, 2021

Graphical Abstract

Abstract

Abstract

In order to make full use of marine biomass resources,Laminaria japonica was used as raw material to extract sodium alginate by ultrasonic-complex enzymatic hydrolysis(including cellulase,pectinase and papain). Based on the single factor experiments of enzyme concentration,enzymolysis pH,enzymolysis temperature and ultrasonic power,the extraction process was optimized by orthogonal experiments. The results showed that the optimal extraction process was as follows:The cellulase concentration 0.3 g,the pectinase concentration 0.3 g,the papain concentration 0.1 g,enzymolysis pH=4,enzymolysis temperature 55 ℃,ultrasonic power 250 W. Under the optimum technological conditions,the yield of sodium alginate was 21.53%±0.12%,which was 1.288 times that of the traditional formaldehyde method. Through viscosity measurement,the viscosity of the obtained sodium alginate product was 1880 mPa·s.Through scanning electron microscope observation,it could be seen that ultrasonic-complex enzymatic hydrolysis could effectively destroy the structure of Laminaria japonica cell wall,thus improving the yield of sodium alginate. Ultrasonic-complex enzymatic hydrolysis could improve yield,reduce pollution and production cost,and had certain universality and broad application prospects.
- large seaweed,
- Laminaria japonica,
- ultrasonic-complex enzymatic hydrolysis method,
- sodium alginate,
- extraction

FullText(HTML)

References (39)

References

[1]	钱树本,刘东艳,孙军.海藻学[M].青岛:中国海洋大学出版社,2005.
[2]	赵瑞希.海藻多糖提取、纯化及其补体结合活性的研究[D].哈尔滨:哈尔滨工业大学,2015.
[3]	Zhao X,Xue C H,Li B F.Study of antioxidant activities of sulfated polysaccharides from Laminaria japonica[J].Journal of Applied Phycology,2008,20(4):431-436.
[4]	Ren B B,Chen C,Li C,et al. Optimization of microwave-assisted extraction of Sargassum thunbergii polysaccharides and its antioxidant and hypoglycemic activities[J].Carbohydrate Polymers,2017,173:192-201.
[5]	邹荣岳.从马尾藻中生产海藻酸钠[J].广西科学院学报,1999,15(2):3-5.
[6]	Ci S X,Huynh T H,Louie L W,et al. Molecular mass distribution of sodium alginate by high-performance size-exclusion chromatography[J].Journal of Chromatography A,1999,864(2):199-210.
[7]	Gomez C G,Pérez Lambrecht M V,Lozano J E,et al. Influence of the extraction-purification conditions on final properties of alginates obtained from brown algae(Macrocystis pyrifera)[J].International Journal of Biological Macromolecules,2009,44(4):365-371.
[8]	寇伟姣,刘军海.海藻酸钠提取工艺的研究进展[J].化工科技市场,2009,32(3):14-16.
[9]	王孝华.海藻酸钠的提取及应用[J].重庆工学院学报(自然科学版),2007,21(5):124-128.
[10]	詹冬梅,王翔宇,辛美丽,等.三种马尾藻的营养组成分析[J].广西科学院学报,2016,32(3):221-225.
[11]	吴景探,李越相,刘冀繁,等.从褐藻中提取海藻酸钠的研究[J].化学世界,1990,31(6):260-263.
[12]	马和庆,田栋.海藻酸钠及其提取方法的研究现状[J].山东食品发酵,2014(2):39-40.
[13]	黄攀丽,沈晓骏,陈京环,等.海藻酸钠的提取与功能化改性研究进展[J].林产化学与工业,2017,37(4):13-22.
[14]	王孝华.海藻酸钠的提取及应用研究[D].重庆:重庆大学,2004.
[15]	张善明,刘强,张善垒.从海带中提取高粘度海藻酸钠[J]. 食品工业科技,2002,23(3):86-87.
[16]	盘茂东,李嘉诚,王向辉,等.海南马尾藻海藻酸钠的提取工艺及表征[J].资源开发与市场,2009,25(8):673-675 ,707.
[17]	权维燕,杨子明,李思东,等.海藻酸钠的提取研究进展[J].山东化工,2018,47(19):56-59.
[18]	雷雨.基于生物酶提取海藻酸钠及其纤维制备[D].大连:大连工业大学,2013.
[19]	杨晓雪.海带多糖综合提取纯化工艺的研究[D].泰安:山东农业大学,2017.
[20]	Rostami Z,Tabarsa M,You S G,et al. Relationship between molecular weights and biological properties of alginates extracted under different methods from Colpomenia peregrina[J].Process Biochemistry,2017,58:289-297.
[21]	吕海涛,肖宝石,高玉杰.浒苔多糖的酶法提取、纯化及初步结构鉴定[J].食品研究与开发,2013,34(8):33-36.
[22]	宋彦显,闵玉涛,张秦,等.海带中海藻酸钠的提取及纯化工艺优化[J].食品科技,2015,40(6):289-293.
[23]	杨红霞,李博,窦明.酶解法提取海藻酸钠研究[J].安徽农业科学,2007,35(12):3661-3662.
[24]	马成浩,刘陆游,于丽娟,等.纤维素酶提取海藻酸钠的研究[J]. 食品工业科技,2004,20(4):12-14.
[25]	李德茂,陈利梅,赵玉山,等.褐藻胶的酶法提取研究[J].中国酿造,2010,29(1):88-90.
[26]	田洪芸,冯炜,任雪梅,等.复合酶法提取褐藻酸钠的工艺研究[J].世界科技研究与发展,2016,38(2):312-316.
[27]	董汝晶.多糖提取方法的研究进展[J].农产品加工(学刊),2014(8):46-48,51.
[28]	田洪芸,王洪新,戴易兴,等.超声-微波协同辅助提取海藻酸钠的工艺条件[J].食品与生物技术学报,2012,31(2):217-223.
[29]	王瑞芳,谢远红.超声波辅助提取海带多糖及其脱色研究[J].江苏农业科学,2013,41(6):248-249.
[30]	林国荣,姚剑瑞.海带多糖的超声波辅助提取及果冻的研制[J].食品工业,2015,36(2):54-57.
[31]	Youssouf,Latufa,Lallemand,Laura,Giraud,Pierre,et al. Ultrasound-assisted extraction and structural characterization by NMR of alginates and carrageenans from seaweeds[J]. Carbohydrate Polymers:Scientific and Technological Aspects of Industrially Important Polysaccharides,2017,166:55-63.
[32]	中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB 1976-2008食品添加剂褐藻酸钠[S].北京:中国标准出版社,2009.
[33]	李玲玲,贾春利,黄卫宁,等.冰结构蛋白对湿面筋蛋白冻藏稳定性的影响[J].食品科学,2010,31(19):25-28.
[34]	ASTM F 2064-2000生物医学和组织工程医学产品用的作为原材料的藻酸盐的特性和测试标准指南[S].
[35]	李俊江,潘道东,郭宇星,等.鹅肉蛋白酶解条件优化及酶解产物抗氧化活性研究[J].食品科学,2012,33(3):126-130.
[36]	杨晓雪,董学前,张永刚,等.复合酶法高效提取海带中褐藻糖胶[J].食品工业科技,2017,38(6):142-146.
[37]	刘志新,刘金富,徐凤,等.超声波复合酶法提取海带多糖的工艺优化[J].安徽农业科学,2013,41(20):8467-8469.
[38]	李晓,王颖,姜晓东,等.酶解法提取铜藻中海藻酸钠的工艺优化及物料分析[J].食品工业科技,2019,40(19):175-179.
[39]	李晓,高超,王颖,等.复合酶法提取海黍子中海藻酸钠的工艺研究[J].中国农业科技导报,2019,21(2):98-103.

Supplements (0)

Cited By

Cited by

Periodical cited type(2)

1.	王鑫，修伟业，毕海鑫，遇世友，黎晨晨，那治国，韩春然. 发酵蓝靛果果汁澄清工艺及贮藏稳定性研究. 包装工程. 2023(11): 87-98 .
2.	彭毅秦，何嘉欣，胡静，胡一虎，何江红，肖猛，丁捷. 不同基酒对中国樱桃泡酒风味特征及体外功能活性的影响. 美食研究. 2023(04): 88-94 .