Science and Technology of Food Industry

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Volume 39 Issue 5
Feb.  2018
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ZHANG Li-fei, LIU Ying, WANG Yi, HUANG Wen. Optimization of ultrasonic assisted enzyme method extraction technique on shaddock peel polysaccharides by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(5): 146-150.
Citation: ZHANG Li-fei, LIU Ying, WANG Yi, HUANG Wen. Optimization of ultrasonic assisted enzyme method extraction technique on shaddock peel polysaccharides by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(5): 146-150.
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Optimization of ultrasonic assisted enzyme method extraction technique on shaddock peel polysaccharides by response surface methodology

  • College of Food Science&Technology, Huazhong Agricultural University, Wuhan 430070, China

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  • Received Date: March 07, 2017
  • Available Online: November 23, 2020
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  • Used shaddock peel as raw material to extract polysaccharides by ultrasonic assisted enzyme method via the response surface optimization. The results showed that the best extracting technological parameters of shaddock peel polysaccharides were as follows:pH6,solid to liquid ratio 1∶30 g/mL,enzyme amount 1.7%,enzyme ratio 1∶1,enzymolysis time 1.2 h,enzymolysis temperature 50 ℃,ultrasonic time 29 min,ultrasonic temperature 70 ℃. In this condition,the extraction rate of shaddock peel polysaccharides was 82.4%,the yield of polysaccharides was 27.3% and the purification rate was 46.2%.
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