Optimization of ultrasonic assisted cellulase extraction process of Pleurotus ostreatus polysaccharide by uniform design

Authors

ZHANG Xiao, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
ZHU Caiping, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
DENG Hong, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
LI Yun, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
ZHANG Yang, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China
HU Changyao, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xian, Shaanxi 710119, China

Abstract

The Ultraction-cellulase synergistic extraction process of pleurotus ostreatus polysaccharide (POP) was optimized by uniform design method. Extraction temperature, pH, solvent/material ratio, cellulase dosage, enzymolysis time, ultrasonic power and ultrasonic time were selected to carry out the single factor tests. According to the experimental results, better levels of these factors were chosen to implement the U₁₈ (9⁵×6²) mixed uniform design experiment to optimize the technology. The effects of the seven single factors as well as their interactions on the POP yield were investigated. The optimal process parameters were predicted and verified by using regression analysis. The optimal extraction conditions of POP were concluded as follows, i. e. extracting at 25 ℃, solvent/material ratio 22, pH 7.5, using 0.5% cellulase, enzymolyzed for 6 min, and ultrasonically treated for 69 min with 120 W. Under these conditions, the yield of the POP was up to (36.71±0.46) %. This optimized extraction process was feasible and effective.

Publication Date

9-28-2016

First Page

166

Last Page

171

DOI

10.13652/j.issn.1003-5788.2016.09.040

Recommended Citation

Xiao, ZHANG; Caiping, ZHU; Hong, DENG; Yun, LI; Yang, ZHANG; and Changyao, HU (2016) "Optimization of ultrasonic assisted cellulase extraction process of Pleurotus ostreatus polysaccharide by uniform design," Food and Machinery: Vol. 32: Iss. 9, Article 40.
DOI: 10.13652/j.issn.1003-5788.2016.09.040
Available at: https://www.ifoodmm.cn/journal/vol32/iss9/40

References

[1] LOWE J B, MARTH J D. A genetic approach to Mammalian glycan function[J]. Annual Review of Biochemistry, 2003, 72(1): 643-691.
[2] 林俊, 李萍, 陈靠山. 近5年多糖抗肿瘤活性研究进展[J]. 中国中药杂志, 2013, 38(8): 1 116-1 125.
[3] 薛菁, 吴晓彤, 王颖超, 等. 超声波辅助提取口蘑菌丝体多糖工艺优化[J]. 食品与机械, 2016, 32(1): 172-174.
[4] 朱彩平, 李波. 超声波辅助提取平菇多糖的工艺研究[J]. 中药材, 2009, 32(10): 1 620-1 622.
[5] BAO Xing-feng, WANG Xue-song, DONG Qun, et al. Structural features of immunologically active polysaccharides from Ganoderma lucidum[J]. Phytochemistry, 2002, 59(2): 175-181.
[6] CARBONERO E R, GRACHER A H P, KOMURA D L, et al. Lentinus edodes heterogalactan: Antinociceptive and anti-inflammatory effects[J]. Food Chemistry, 2008, 111(3): 531-537.
[7] WASSER S. Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides[J]. Applied Microbiology & Biotechnology, 2002, 60(3): 258-274.
[8] YANG Qi, HUANG Bo, LI Hui-yan, et al. Gastroprotective activities of a polysaccharide from the fruiting bodies of Pleurotus ostreatus in rats[J]. International Journal of Biological Macromolecules, 2012, 50(5): 1 224-1 228.
[9] 王金玺. 平菇多糖分离纯化、结构表征与修饰及抗氧化性的研究[D]. 扬州: 扬州大学, 2013.
[10] 朱彩平, 高贵田, 李建科, 等. 相应曲面法优化微波辅助提取平菇多糖工艺研究[J]. 食品科学, 2010, 31(4): 68-72.
[11] 朱彩平, 惠乐乐, 柳小林, 等. 酶法提取平菇多糖工艺研究[J]. 中成药, 2011, 33(8): 1 435-1 438.
[12] 常双艳, 蓝炎阳, 王少峰. 多糖提取纯化方法及其生物活性研究进展[J]. 福建热作科技, 2013, 38(4): 34-38.
[13] 王亚飞, 毕红梅. 超声波法提取香菇多糖的研究[J]. 内蒙古科技与经济, 2004(S1): 124-125.
[14] 曹雁平, 刘佐才. 植物成分超声浸取研究现状[J]. 化工进展, 2005, 24(11): 1 249-1 252.
[15] 郭丹钊, 郑威, 马海乐, 等. 超声波辅助提取樟芝菌丝体活性物质的工艺研究[J]. 食品与机械, 2016, 32(1): 158-161, 178.
[16] 张立娟, 于国萍, 周国华. 黑木耳多糖酶法提取条件的研究[J]. 食品研究与开发, 2005, 26(3): 89-91.