响应面优化硫酸法改性甜玉米芯多糖研究

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英文篇名：Optimization of modified sweet corncob polysaccharide by response surface methodology 作者：肖恩来 ; 马永强 ; 王鑫 ; 高爽 ; 张凯 ; 韩烨 英文作者：XIAO En-lai;MA Yong-qiang;WANG Xin;GAO Shuang;ZHANG Kai;HAN Ye;Key Laboratory of Food Science and Engineering,School of Food Engineering,Harbin University of Commerce; 关键词：甜玉米芯 ; 多糖 ; 硫酸酯化 ; 响应面优化 英文关键词：sweet corncob;;polysaccharide;;sulfatation;;response surface methodology 中文刊名：ZSTJ 英文刊名：China Food Additives 机构：哈尔滨商业大学食品工程学院省高校食品科学与工程重点实验室; 出版日期：2019-02-25 16:28 出版单位：中国食品添加剂 年：2019 期：v.30;No.180 基金：哈尔滨商业大学食品学院2018研究生创新科研资金项目(SP17CX005) 语种：中文; 页：ZSTJ201902012 页数：6 CN：02 ISSN：11-3542/TS 分类号：44-49

摘要

为提高提取、分级醇沉后甜玉米芯多糖(sweet corncob polysaccharide,SCP)生物活性,采用浓硫酸法将醇沉后的甜玉米芯多糖进行硫酸酯化修饰。研究甜玉米芯添加量、反应时间以及硫酸铵添加量对SCP硫酸酯化取代度的影响,响应面优化得出的最佳参数如下:甜玉米芯添加量1.0 g、反应时间1.5 h、硫酸铵添加量0.14 g,硫酸酯化后的甜玉米芯多糖取代度达到1.43,误差为0.69%,表明与模型预测结果相符。
        In order to improve the biological activity of SCP(sweet corncob polysaccharide)after extraction and graded alcohol precipitation. In this paper,the SCP after alcohol precipitation was esteri?ed by concentrated sulfuric acid. The effects of sweet corncob addition,reaction time and ammonium sulfate addition on the sulfate substitution degree of SCP were investigated. The optimal parameters obtained by response surface optimization were as follows :sweet corn cob added was 1.0 g,reaction time was 1.5 h and ammonium sulfate addition was 0.14 g. The degree of substitution of the sulfated sweet corncob polysaccharide(SSCP)was 1.43 with an error of 0.69%,indicating that it was consistent with the model prediction.

引文

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