| 摘要: |
| 海藻胶低聚寡糖是从马尾藻等藻类中提取出来的一种多糖类物质, 具有良好的保水功能。本文采用酶解技术对海藻胶低聚寡糖的制备纯化工艺进行研究, 通过对酶解过程中反应温度、酶解时间、加酶量、底物浓度和pH 等进行研究, 结果表明: 酶解温度50℃、时间4h、加酶量45%、底物浓度0.4%、pH 6.0 时, 海藻胶降解成低聚寡糖的产率最高, 达到75%左右。进一步对海藻胶低聚寡糖进行纯化, 结果表明当温度控制在27℃, 时间在2h 时, 分子量为6000—8000Da 海藻胶低聚寡糖分离效率最高, 达到70%以上, 并对6000—8000Da 海藻胶低聚糖的保水理化性能进行分析, 结果表明6000—8000Da 海藻胶低聚寡糖具有良好的保水性能。本研究可为开发一种安全、高效、节能、环保, 适用于冷冻鱿鱼和虾仁等的生物保水剂提供理论基础。 |
| 关键词: 海藻胶低聚糖 褐藻胶裂解酶 纯化技术 保水功能 |
| DOI：10.11693/hyhz20150200054 |
| 分类号: |
| 基金项目:浙江省自然基金项目, LY13C00006 号, LY14C200002 号; 舟山市科技计划项目, 2013C11007 号, 2014C41011 号, 2014C31051号; 浙江省重大科技项目, 2013C02023-2 号。 |
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| ALGINATE OLIGOSACCHARIDES: ENZYMATIC PREPARATION, PURIFICATION, AND THE PHYSICAL AND CHEMICAL PROPERTIES |
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HUANG Ju1, DING Chen1, XIE Chao1, QIU Xiao-Hua1, YU Qun-Di1, LI Gui-Fen2
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1.Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Medicine, Zhejiang Ocean University, Zhoushan 316022, China;2.Zhejiang International Maritime College, Zhoushan 316002, China
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| Abstract: |
| Alginate oligosaccharide is hydrophilic material extracted from brown algae such as Sargassum etc. We studied the preparation and purification of alginate oligosaccharides in enzymolysis technology. Changes under influential factors during the enzymatic hydrolysis were described. These factors included temperature, time, the amount of enzyme addition, substrate concentration, and pH value. Results show that the optimal conditions were temperature at 50 ℃, enzymolysis time 4 h, enzyme addition 45%, substrate concentration 0.4%, and pH 6.0, under which production rate from seaweed gel to alginate oligosaccharide reached about 75%. In addition, by ultrafiltration at 27 ℃ for 2 h, the separation reached maximum efficiency of 70% for oligosaccharides whose molecular weight is 6000—8000 Da; and these oligosaccharides were good in physical-chemical properties of water retention. Therefore, this study may offer a reference for developing a safe, high efficiency, energy saving, and environmental friendly biological water retention agent for frozen squid and shrimp preservation. |
| Key words: alginate oligosaccharide alginate lyase purification water retention property |
