中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 牛蒡菊糖酶法提取 食品科学 2010,31 (24) 37-45
Position: Home > Articles > Enzymatic Extraction of Inulin from Burdock (Arctium lappa L.) Root FOOD SCIENCE 2010,31 (24) 37-45

牛蒡菊糖酶法提取

作  者：
曹泽虹;卢海燕;董玉玮;邵颖;杨金钰;刁进进
单  位：
徐州工程学院食品(生物)工程学院江苏省食品生物加工工程技术研究中心
关键词：
牛蒡;菊糖;中性蛋白酶;壳聚糖;固定化酶
摘  要：
采用固定化酶法提取牛蒡菊糖。结果表明酶水解提取牛蒡菊糖的最佳工艺为:13.5g/100mL中性蛋白酶、pH7、固液比1:15、50℃、酶水解6h,菊糖提取率为14.57%;固定化酶制备最佳工艺为:以甲醛(40%):NaOH(2mol/L)=2:3为凝结液、pH7.5、壳聚糖2.5g/100mL、60℃、加酶量7.5mg/mL,固定8h,酶活力回收率可达到39.13%;固定化酶提取牛蒡菊糖最适条件为:pH7、固液比1:15、60℃、固定化酶加入量13.5g/100mL、酶解5h,在此条件下菊糖提取率达到12.89%。固定化酶的稳定性与游离酶相比有显著的提高,连续反应10次后,固定化酶仍然具有良好的使用性能,此时牛蒡菊糖的提取率为9.42%。
译  名：
Enzymatic Extraction of Inulin from Burdock (Arctium lappa L.) Root
作  者：
CAO Ze-hong,LU Hai-yan, DONG Yu-wei,SHAO Ying,YANG Jin-yu,DIAO Jin-jin (Jiangsu provincial Research Centre of Food and Biology Process Engineering Technology, School of Food Biological Engineering, Xuzhou Institute of Technology, Xuzhou 221008, China)
关键词：
burdock;inulin;neutral protease;chitosan;immobilized enzyme
摘  要：
Inulin was extracted by using enzyme hydrolysis method from burdock (Arctium lappa L.) root. The optimum extraction conditions were as follows: neutral protease content 13.5 g/100 mL, pH 7, solid/liquid ratio 1:15, hydrolysis time 6 h, temperature 50 ℃. The yield of inulin under the optimum conditions was 14.57%. A 2.5 g/100 mL solution of chitosan in 1% aqueous acetic acid was prepared which contained 7.5 mg/ml of neutral protease, and then it was poured, dropwise, into a suspension medium consisting of 40% formaldehyde and 2 mol/L of NaOH at the volume ratio of 2:3 at 60℃ and pH 7.5. The immobilization time was 8 h. And the recovery of enzyme activity was 39.13%. The optimum extraction conditions using immobilized enzyme were as follows: pH 7, solid/liquid ratio 1:15, hydrolysis temperature 60 ℃, immobilized enzyme 13.5 g/100 mL. Under such conditions ,the yield of inulin was 12.89%. After 10 times continuous reaction, the yield of inulin decreased to 9.42%, which indicated that the stability of the immobilized enzyme was significantly improved.

相似文章

导出引用
计量
文章访问数: 19
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46