摘要
利用不同的提取方法对红毛藻可溶性成分的提取效果进行了研究,同时用正交实验确定了酶解的最佳提取条件。结果表明,酶解法的提取效果最好,能有效地保持红毛藻的天然颜色,经纤维素酶(1%)预处理后,在65℃,pH7.0,木瓜蛋白酶(1.5%)酶解2h,红毛藻的提取率可达59.15%。
The extraction of soluble components from Bangia fusco-purpurea by different methods were studied.Meanwhile,the optimal extraction conditions by enzymatic hydrolysis were determined by orthog onal experimental test.The results showed that enzymic method was the best,and the natural color of Bangia fusco -purpurea could be effectively recovered.After being pretreated by cellulase (1%)followed by treatment of 1.5%papain under the conditions of 65℃,pH7.0for 2hours treatment,the extraction yield of Bangia fusco-purpurea was up to59.15%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第8期30-32,共3页
Science and Technology of Food Industry
关键词
红毛藻
可溶性成分
提取效果
酶解法
纤维素酶
海藻
Bangia fusco -purpurea
soluble composition
enzymatic hydrolysis
extraction
