响应面法优化黑根霉胞外多糖脱蛋白工艺研究
Natural Product Research and Development（2017）
Abstract
采用单因素实验结合Box-Behnken中心组合设计方法,以蛋白质脱除率和综合指数为指标,考察木瓜蛋白酶浓度、酶解温度和酶解时间对黑根霉胞外多糖酶-Sevag法脱蛋白工艺的影响.经过响应面实验优化,确定最优条件为木瓜蛋白酶浓度425 U/mL、酶解温度62℃、酶解时间90 min,经三次重复实验验证,蛋白质脱除率与综合指数均值分别为54.08％和2.07.
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Key words
Rhizopusnigricans,exopolysaccharides,deproteinization,enzyme-sevag process,response surface methodology
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