酶解法提取紫玉米多糖技术的研究
详细信息Study on the extraction technology of polysaccharide from purple corn by enzyme method
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摘要: 以紫玉米为原料,研究了酶解法提取其多糖的工艺条件。在对酶的种类及其组合选择的基础上,研究了pH、酶解温度、酶解时间、酶浓度等因素对提取紫玉米多糖得率的影响,并利用响应面分析法优化处理了实验所得数据,确定了紫玉米多糖提取的最佳工艺参数。结果表明:在用纤维素酶、果胶酶、木瓜蛋白酶进行的单一酶法、混合酶法和分步酶法中,分步酶法提取紫玉米多糖得率最高;最优的提取工艺参数是:pH5.5,酶解温度为60℃,酶解时间为170min,酶浓度为0.03mg/mL,在该优化条件下,提取率为8.42%,与理论值的贴近度达99.41%。Abstract: The use of enzymatic hydrolysis method was investigated for extraction of polysaccharide from pure corn that was used as raw material. Influences of pH, temperature and time of enzymatic hydrolysis, enzyme concentration on the yield of polysaccharide from purple corn were studied on the basis of the type of enzymes and the proper combination were confirmed. Optimal extraction process parameters of polysaccharide from purple corn were determined after the data was optimized by response surface method. The results showed that by employing cellulase, pectinase and papain in single enzyme method, mixed enzyme method and step enzymatic method, the stepwise enzymatic method got the highest yield rate of polysaccharide from purple corn. The optimal extraction process parameters:pH5. 5, temperature of enzymatic hydrolysis was 60℃, time of enzymatic hydrolysis was 170min, and enzyme concentration was 0. 03mg/mL. In the optimized extraction conditions, the extraction rate of purple corn polysaccharide was 8. 42%, approximate degree was 99. 41% compared with the prediction value.
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