摘要
以虾壳壳聚糖为原料,脂肪酶为催化剂制备壳寡糖,探讨了脂肪酶添加量,酶解温度,溶液pH及酶解时间对壳寡糖得率的影响。通过单因素和正交试验确定酶解最优条件为:脂肪添加量1.2 g/100mL,酶解温度50℃,溶液pH4.5,酶解时间6 h,在此条件下壳寡糖得率达到26.40μg/mL;各因素对壳寡糖得率的影响依次为酶解时间>脂肪酶添加量>酶解温度>溶液pH。
Chitooligosaccharides were prepared from chitosan of shrimp shell by lipase. The effects of 4 reaction parameters, including amount of lipase, temperature, pH and time on the yield of chitooligosaccharides were conducted to explore by a single factor experiment and orthogonal experiment. The results showed that the optimal combination was addition amounts of 1.2 g/100mL lipase in the condition of 50 ℃ and pH 4.8 for 6 h. Under these conditions, the yield of chitooligosaccharides was 26.40 μg/mL. In addition, reaction time had the largest impact on the yield of chitooligosaccharides followed by amount of lipase, temperature and pH.
出处
《食品工业》
北大核心
2012年第12期56-60,共5页
The Food Industry
关键词
壳寡糖
正交试验法
脂肪酶
优化
chitooligosaccharides
orthogonal array design
lipase
optimizing
