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中国精品科技期刊2020
李婷,王雷,高昕,等. 铜藻多糖制备工艺优化及漂白对其性质的影响[J]. 食品工业科技,2024,45(20):205−214. doi: 10.13386/j.issn1002-0306.2023120086.
引用本文: 李婷,王雷,高昕,等. 铜藻多糖制备工艺优化及漂白对其性质的影响[J]. 食品工业科技,2024,45(20):205−214. doi: 10.13386/j.issn1002-0306.2023120086.
LI Ting, WANG Lei, GAO Xin, et al. Polysaccharides from Sargassum horneri: Optimization of Preparation Technology and Influence of Bleaching on Their Properties[J]. Science and Technology of Food Industry, 2024, 45(20): 205−214. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120086.
Citation: LI Ting, WANG Lei, GAO Xin, et al. Polysaccharides from Sargassum horneri: Optimization of Preparation Technology and Influence of Bleaching on Their Properties[J]. Science and Technology of Food Industry, 2024, 45(20): 205−214. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023120086.

铜藻多糖制备工艺优化及漂白对其性质的影响

Polysaccharides from Sargassum horneri: Optimization of Preparation Technology and Influence of Bleaching on Their Properties

  • 摘要: 针对铜藻应用传统高温消化工艺提取褐藻多糖时存在的产品得率低、颜色深的问题,本研究尝试在60 ℃这一较低的Na2CO3消化温度下,通过响应面法对工艺条件进行优化,以褐藻胶、褐藻糖胶的得率及白度指数(whiteness index,WI)的综合评分为评价指标,确定最佳工艺条件。然后,在所得最佳提取条件下改变NaClO添加量,探究其对褐藻胶及褐藻糖胶性质的影响。结果表明,多糖综合评分与消化浓度、时间及NaClO添加量显著相关(P<0.01),最佳提取工艺为:消化时间7.0 h、消化浓度3.7%(w/v)、NaClO(4%,w/v)添加量2.7 mL,得到褐藻糖胶得率9.90%、褐藻胶得率19.95%、褐藻糖胶WI 62.10%、褐藻胶WI 87.83%、综合评分为44.84。漂白工艺对多糖性质影响的研究结果表明,NaClO的添加使褐藻胶分子量、黏度、M/G值下降,且NaClO的适度添加能提高其凝胶强度;同时,添加NaClO使褐藻糖胶的纯度提升,硫酸基含量及抗氧化活性显著提高(P<0.05)。本研究对铜藻褐藻胶及褐藻糖胶两种多糖的制备工艺进行了系统的研究,为铜藻资源的产业化利用提供了理论指导和实践经验。

     

    Abstract: To solve problems of the low yields and dark color of Sargassum horneri polysaccharides which were produced according to the traditional extraction method under the high-temperature and alkalic condition, this study attempted to produce S. horneri polysaccharides at a lower alkaline treatment temperature of 60 ℃ and optimize the process parameters by the response surface methodology. The combined scores of alginate and fucoidan yields and whiteness index (WI) were used as assessment indices to identify the optimal process condition. Under the optimal extraction condition, the concentration of NaClO addition was changed to investigate its effect on various characteristics of the produced alginate and fucoidan. The results showed that the polysaccharide comprehensive score was significantly correlated with the alkaline concentration, the extraction time, and the dosage of NaClO (P<0.01). The optimum reaction condition was extraction time of 7.0 h, alkaline concentration of 3.7% (w/v), and NaClO dosage of 2.7 mL (4%, w/v). Under this condition, the fucoidan yield was 9.90%, the alginate yield was 19.95%, the fucoidan WI was 62.10%, the alginate WI was 87.83%, and the comprehensive score was 44.84. The effect of a bleaching process on polysaccharide properties showed that the addition of NaClO decreased the molecular weight, viscosity, and M/G ratio of alginate, while the gel strength was increased with the moderate NaClO addition. Meanwhile, the purity of fucoidan was improved, the content of sulphate groups and the antioxidant activity were significantly increased (P<0.05). In this study, the preparation process of two polysaccharides from S. horneri was systematically investigated to provide theoretical guidance and practical experience for the industrial utilization of S. horneri resources.

     

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