Ultrasound-assisted enzymatic extraction and physicochemical properties of polysaccharide from Eucheuma gelatinae

Abstract

[Objective] To optimize the ultrasound-assisted enzymatic extraction of polysaccharide from Eucheuma gelatinae and study physical and chemical properties, which could provide reference for the development and utilization of polysaccharide from E. gelatinae.

[Method] Taking yield of E. gelatinae polysaccharides as index, and based on the single factor experiment, response surface methodology was used to optimize the extraction process. The physical and chemical properties of the product were studied by measuring the contents of total sugar, protein, glucuronic acid, sulfate, ultraviolet spectrum (UV) and infrared spectrum (IR).

[Result] The order of the factors affecting the yield of polysaccharide from E. gelatinae was enzymolysis temperature>ultrasonic time>ultrasonic power. The interaction between ultrasonic time and ultrasonic power, ultrasonic time and enzymolysis temperature had extremely significant effects on infrared spectrum ( P< 0.01), but the interaction between ultrasonic power and enzymolysis temperature was not significant ( P>0.05). The best extraction technology was obtained: ultrasonic time 33 min, ultrasonic power 234 W, enzymolysis temperature 67 °C, enzymolysis time 1.5 h, ratio of material to liquid 1:100 (g/mL), and enzymes (m _papain:m _cellulase=2:1) addition 6.0%. The extraction rate of polysaccharide from E. gelatinae was 28.41%. The total sugar content was 66.63%, protein content was 2.20%, glucuronic acid content was 10.12%, sulfate content was 22.21%. The results of UV analysis showed that there was no obvious absorption peak at 260 and 280 nm, and IR analysis showed that it had the characteristic absorption peak of polysaccharide, with absorption peaks at 1062.78 and 1247.94 cm ^-1, which was a pyran sulfate polysaccharide.

[Conclusion] The process of extraction of polysaccharide from E. gelatinae by ultrasonic assisted enzymatic method optimized by response surface method is simple and feasible, and the established regression model is reliable. The results of physical and chemical properties can provide theoretical basis for its high value utilization.

Abstract

摘要：【目的】优化超声波辅助酶法提取琼枝麒麟菜多糖工艺, 并对其理化性质进行初步研究, 为琼枝麒麟菜多糖 的开发利用提供科学依据。 【方法】以琼枝麒麟菜多糖得率为评价指标, 基于单因素试验的结果, 利用响应面法对超声 波辅助酶法提取工艺进行优化, 通过测定样品总糖、蛋白、糖醛酸、硫酸根含量以及紫外光谱和红外光谱分析琼枝麒 麟菜多糖的理化性质。 【结果】各因素对琼枝麒麟菜多糖得率的影响排序为:酶解温度> 超声波时间 > 超声波功率, 超 声波时间与超声波功率、超声波时间与酶解温度的交互作用对琼枝麒麟菜多糖得率影响极显著( P<0.01), 超声波功 率与酶解温度的交互作用影响不显著( P>0.05)。超声波辅助酶法提取琼枝麒麟菜多糖的最佳工艺条件:超声波时间 33 min、超声波功率234 W、酶解温度67t、酶解时间1.5 h、料液比1:100 (g/mL)、酶(m _{木瓜蛋白酶}:m _纤维素酶=2:1)添加量 6.0%, 在此条件下, 琼枝麒麟菜多糖得率为28.41%。样品总糖含量为66.63%、蛋白含量为2.20%、糖醛酸含量为10.12%、硫酸根含量为22.21%。紫外光谱分析结果显示, 在260和280 nm处未发现明显吸收峰;红外光谱分析结果显示, 琼枝 麒麟菜多糖具有多糖的特征吸收峰, 在1062.78和1247.94 cm-i有吸收峰, 是一种吡喃型硫酸多糖。 【结论】通过响应面 法优化的超声波辅助酶法提取琼枝麒麟菜多糖工艺操作简单可行, 建立的回归模型具有可靠性, 理化性质研究结果 可为其高值化利用提供理论依据。