Optimization of extraction technology of Iota carrageenan by ultrasonic wave combined with enzyme

Authors

XIE Limei, College of Food Science, Fujian Agricultural and Forestry University, Fuzhou, Fujian 350002, China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
CHEN Jing, College of Food Science, Fujian Agricultural and Forestry University, Fuzhou, Fujian 350002, China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
ZHENG Huixin, College of Food Science, Fujian Agricultural and Forestry University, Fuzhou, Fujian 350002, China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
GUO Shaoli, College of Food Science, Fujian Agricultural and Forestry University, Fuzhou, Fujian 350002, China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, China
ZHANG Ningning, College of Food Science, Fujian Agricultural and Forestry University, Fuzhou, Fujian 350002, China;Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou, Fujian 350002, ChinaFollow

Corresponding Author(s)

张宁宁（1984—），女，福建农林大学副教授，博士。E-mail:znnfst@163.com

Abstract

Objective: This study focused on optimizing the Iota carrageenan extraction process and improving Iota carrageenan yield. Methods: Iota carrageenan was extracted from Eucheuma spinulosa by ultrasonic-assisted complex enzyme technology. Through single factor and orthogonal experiments, the optimum ratio of complex enzymes (cellulase, hemicellulose and papain) and enzymatic hydrolysis conditions of complex enzymes were first determined. Then, the optimum ultrasonic treatment conditions were determined. Finally, the boiling process conditions were optimized. Results: The optimal compound enzyme ratios were cellulase of 0.50%, hemicellulase of 1.25% and papain of 0.20%. The optimal enzymolysis conditions were as follows: enzymolysis at 60 ℃ and pH 5.5 for 2.5 h, with enzymolysis material-liquid ratio at 1∶30 (g/mL). The best ultrasonic treatment process was ultrasonic power of 350 W, treated at 40 ℃ for 25 min. The best boiling process was using 0.04% sodium hexametaphosphate (SHMP), boiling at 90 ℃ for 3 h. Conclusion: Under the control of the optimal process conditions, Iota carrageenan can reach a high extraction yield as 47.17%.

Publication Date

1-30-2024

First Page

171

Last Page

178

DOI

10.13652/j.spjx.1003.5788.2023.80242

Recommended Citation

Limei, XIE; Jing, CHEN; Huixin, ZHENG; Shaoli, GUO; and Ningning, ZHANG (2024) "Optimization of extraction technology of Iota carrageenan by ultrasonic wave combined with enzyme," Food and Machinery: Vol. 39: Iss. 12, Article 27.
DOI: 10.13652/j.spjx.1003.5788.2023.80242
Available at: https://www.ifoodmm.cn/journal/vol39/iss12/27

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