响应面法优化微波辅助果胶酶制备壳寡糖的工艺

Optimization of Microwave Assisted Enzymatic Preparation Process of Chitooligosaccharides by Response Surface Method

摘要: 为优化壳寡糖制备工艺,提高壳寡糖得率,以壳聚糖为原料,采用微波法辅助果胶酶酶解壳聚糖制备壳寡糖,以还原糖含量作为壳寡糖的产率依据,通过单因素实验和响应面实验确定最佳工艺条件为:果胶酶加酶量2100 U/g,微波功率510 W,pH4.4,反应温度50℃,在此工艺条件下获得的降解产物中还原糖浓度为1.964 mg/mL,与单一果胶酶酶解法(1.747 mg/mL)相比提高了12%,与单一微波法(1.671 mg/mL)相比提高了18%。

Abstract: In order to optimize the preparation process of chitosan oligosaccharide and to increase the yield of chitosan, chitooligosaccharides was used as raw material. The chitooligosaccharides was prepared by the method of microwave assisted pectinase enzymolysis and the yield was based on the reducing sugar content.Meanwhile, the optimum technological conditions weredetermined by single factor and response surface experiment. When the pectinase enzyme quantity was 2100 U/g, the microwave radiatepower was 510 W, the pH4.4 and the reaction temperature was 50℃, the degradation products of reducing sugar concentration was 1.964 mg/mL.It was increased by 12% compared to the single pectinase digestion method (1.747 mg/mL), and compared with the single microwave method (1.671 mg/mL).The ratio increased by 18%.