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以国产大宗低值海参——海地瓜为原料,以酶解结合超滤技术制备海参多糖。通过单因素试验及响应面试验研究酶解过程各因素对海参多糖蛋白含量的影响,并对酶解条件进行优化。试验结果表明:成功建立了预测海参多糖中蛋白含量的数学模型;复合蛋白酶酶解的最优条件是:pH7.0、温度51℃、底物质量分数4.82%、酶与底物的质量比4.08%、时间12h。经优化,制备了低蛋白含量海参多糖,多糖蛋白含量由19.91%降至2.41%。
To the bulk of the low value of sea cucumber - sweet potatoes as raw materials, enzymatic hydrolysis combined with ultrafiltration technology to prepare polysaccharides of sea cucumber. The effects of various factors on the content of polysaccharides in sea cucumber were studied by single factor test and response surface test, and the conditions of enzymolysis were optimized. The results showed that the mathematical model of protein content in sea cucumber polysaccharides was established successfully. The optimum conditions for the enzymolysis of compound protease were as follows: pH7.0, temperature 51 ℃, substrate mass fraction 4.82%, mass ratio of enzyme to substrate 4.08 %, Time 12h. After optimization, polysaccharides with low protein content were prepared and the content of polysaccharide decreased from 19.91% to 2.41%.