Issue 05
Turn off MathJax
Article Contents
WANG Jian- hong, LI Di. Study on the extraction technology of polysaccharide in water chestnut peel by cellulase[J]. Science and Technology of Food Industry, 2016, (05): 248-251. doi: 10.13386/j.issn1002-0306.2016.05.040
Citation: WANG Jian- hong, LI Di. Study on the extraction technology of polysaccharide in water chestnut peel by cellulase[J]. Science and Technology of Food Industry, 2016, (05): 248-251. doi: 10.13386/j.issn1002-0306.2016.05.040

Study on the extraction technology of polysaccharide in water chestnut peel by cellulase

doi: 10.13386/j.issn1002-0306.2016.05.040
  • Received Date: 2015-08-04
  • With low- temperature baked water chestnut peel as raw material,the polysaccharide was extracted from the water chestnut peel by cellulase. The effect of the p H,the amount of cellulase,the liquid- solid ratio,the enzymolysis temperature,and the enzymolysis time,on the extraction of polysaccharide,were studied by the single factor experiments and the orthogonal tests. The results showed that when the p H was 5,the amount of cellulase was 2.0%,the liquid- solid ratio was 30∶ 1 m L / g,the enzymolysis temperature was 60 ℃,the enzymolysis time was2 h,the extraction rate reached the maximum. Under the optimal conditions,five parallel experiments were carried out and the extraction rate could reach 32.33%,which was highly more than the extraction rate of 18.31% of water extraction method at the same conditions.The reproducibility of the experiments was good.So the cellulase method used for extraction of polysaccharide in water chestnut peel,was one kind of promising extracting method.
  • loading
  • [1]
    王薇.荸荠的保健功能及加工利用[J].食品与药品,2005,7(4A):45-48.
    [2]
    赵广河,陈振林.荸荠活性成分与功能作用研究进展[J].食品研究与开发,2011,32(9):235-237.
    [3]
    孔进喜,韩文芳,吕广英,等.荸荠食品加工研究进展[J].保鲜与加工,2011,11(1):43-46.
    [4]
    江文,李杨瑞,杨丽涛,等.荸荠球茎主要性状观察及营养品质分析[J].中国蔬菜,2009,(2):51-54.
    [5]
    蔡健.荸荠的营养保健和加工利用[J].中国食物与营养,2005,(2):40-42.
    [6]
    陈建平,汤化琪,武旭芳,等.中蒙药多糖提取方法及工艺研究[J].内蒙古医科大学学报,2013,35(2):158-162.
    [7]
    尚喜雨.水提法·酶法提取铁皮石斛多糖的比较研究[J].安徽农业科学,2010,38(18):9787-9788.
    [8]
    徐雅琴,崔崇士,王洪伟,等.南瓜多糖提取方法研究[J].食品工业,2006,(5):45-47.
    [9]
    孟宪军,朱金艳,孙希云,等.酶法优化蓝莓多糖的提取工艺[J].食品工业科技,2009,30(3):185-187.
    [10]
    国立东,王丽群,刘晓艳.枸杞多糖提取技术研究进展[J].黑龙江医药,2012,25(6):835-837.
    [11]
    李波,宋江良,赵森,等.酶法提取香菇多糖工艺研究[J].食品科学,2007,28(9):274-277.
    [12]
    王忠合,王军,黎健文.荸荠多糖的提取及特性研究[J].食品科技,2012,37(7):196-198.
    [13]
    田瑞红,江连洲,胡少新,等.超声波酶法提取豆渣中水溶性多糖条件的优化[J].食品工业科技,2011,32(11):305-308.
    [14]
    张海容,白娟,魏增云,等.超声萃取-响应面法优化淡竹叶多糖提取方法研究[J].化学研究与应用,2013,25(3):303-310.
  • 加载中

Catalog

    通讯作者: 陈斌, bchen63@163.com
    • 1. 

      沈阳化工大学材料科学与工程学院 沈阳 110142

    1. 本站搜索
    2. 百度学术搜索
    3. 万方数据库搜索
    4. CNKI搜索

    Article Metrics

    Article views (96) PDF downloads(319) Cited by()
    Proportional views
    Related

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return