Optimization of Enzymatic Extraction of Polysaccharides from Zhangping Shuixian Tea Cake Using Complex Enzymes

doi:10.3969/j.issn.1673-1689.2017.04.019

Home > Archive>Volume 36, Issue 4, 2017 >443-447. DOI:10.3969/j.issn.1673-1689.2017.04.019

Optimization of Enzymatic Extraction of Polysaccharides from Zhangping Shuixian Tea Cake Using Complex Enzymes
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                        10.3969/j.issn.1673-1689.2017.04.019
                    
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The enzymatic extraction of polysaccharides from Zhangping Shuixian Tea Cake by complex enzymes was optimized according to the yield of polysaccharide yield firstly by the L9（34） orthogonal experiments to determine the best ratio of complex enzymes. Five significant factors based on the single factor experiment were further studied using Plackett-Burman design，including solid-liquid ratio，amount of complex enzymes，enzymatic hydrolysis temperature，pH value for enzyme hydrolysis，and enzymolysis duration. Furthermore，the main factors affecting polysaccharides yield were investigated and optimized by Box-Behnken center-united experiment and RSM. The best ratio of complex enzymes for pectinase，papain and cellulase enzyme was determined as 15∶10∶18. The pH value of enzyme hydrolysis showed extremely significant effect on polysaccharides extraction，while the amount of complex enzymes and enzymolysis duration significantly affect polysaccharides extraction. The optimum extraction condition was using 80∶1 of solid-liquid ratio（mL/g） and 3.0 % of complex enzymes amount at 49 ℃ under pH 6.0 for 90 min，under which the yield of polysaccharides was 4.26%.

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LI Ying, CHEN Xuemei, ZHANG Ling, LI Wenxia, SHI Xiaoqiong. Optimization of Enzymatic Extraction of Polysaccharides from Zhangping Shuixian Tea Cake Using Complex Enzymes[J]. Journal of Food Science and Biotechnology,2017,36(4):443-447.

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