Citation: | QI Bo, LI Laihao, YANG Xianqing, CHENG Shengjun, LIU Gang, LI Zhandong. Optimization technology of alkali processing of Eucheuma carrageenan by response surface methodology[J]. South China Fisheries Science, 2011, 7(6): 26-34. DOI: 10.3969/j.issn.2095-0780.2011.06.005 |
We studied the influence of 3 factors including alkali concentration, soaking time and temperature on gel strength(GS) and yield of Eucheuma carrgeenan by response surface methodology (RSM).On the basis of single-factor investigation, Box-Benhnken central composite experiments were carried out to build the quadratic regression models for GS and yield with the above 3 factors, and the alkali processing technology was optimized by response surface analysis. The optimizing process parameters are: alkali concentration 250 g·L-1 , soaking time 3.5 d, soaking temperature 25 ℃.Under the optimal processing condition, the GS and yield of carrgeenan were 721 g·cm-2 (under concentration of 10 g·L-1) and 35.17%, respectively.
[1] |
PRADO-FERNANDEZ J, RODRIGUEZ-VAZQUEZ J A, TOJO E, et al. Quantitation of κ-, ι-, and λ-carrageenans by mid-infrared sepctroscopy and PLS regression[J]. Analytica Chimica Acta, 2003, 480(1): 23-37. doi: 10.1016/S0003-2670(02)01592-1
|
[2] |
SCHAEFFER D J, KRYLOV V S. Anti-HIV activity of extracts and compounds from algae and cyanobacteria[J]. Ecotoxicol Environ Saf, 2000, 45 (3): 208-277. doi: 10.1006/eesa.1999.1862
|
[3] |
吴海歌, 王艳预, 姚子昂. 卡拉胶寡糖的制备及其生物活性的研究[J]. 化学与生物工程, 2010, 27(6): 37-40. https://d.wanfangdata.com.cn/periodical/hbhg201006011
WU Haige, WANG Yanyu, YAO Zi'ang. Preparation of carrageenan oligosaccharides and study on its biological activity[J]. Chem & Bioengin, 2010, 27 (6): 37-40. (in Chinese) https://d.wanfangdata.com.cn/periodical/hbhg201006011
|
[4] |
CARLUCCI M J, CIANCIA M, MATULEWICZ M C, et al. Antiherpetic activity and mode of action of natural carrageenans of diverse structural types[J]. Antiviral Res, 1999, 43 (2): 93-102. doi: 10.1016/S0166-3542(99)00038-8
|
[5] |
HARRIS J B, KEVIN J, RUTH F. Kappar-2 carrageenan: structure and performance of commercial extracts Ⅱ. Performance in two simulated dairy applications[J]. Food Hydrocolloids, 2001, 15 (6): 619-630. https://www.sciencedirect.com/science/article/pii/S0268005X01000479
|
[6] |
郭丹, 栾晖, 孙藜玮, 等. 低分子量卡拉胶及其衍生物的生物学活性研究进展[J]. 安徽农业科学, 2010, 38 (5): 2581-2583, 2598. doi: 10.3969/j.issn.0517-6611.2010.05.139
GUO Dan, LUAN Hui, SUN Liwei, et al. Research progress on biological activities of low molecular weight carrageenan and its derivatives[J]. J Anhui Agric Sci, 2010, 38 (5): 2581-2583, 2598. (in Chinese) doi: 10.3969/j.issn.0517-6611.2010.05.139
|
[7] |
赵永强, 杨贤庆, 戚勃, 等. 琼胶中硫酸基的离子色谱法测定[J]. 南方水产, 2009, 5(6): 8-12. doi: 10.3969/j.issn.1673-2227.2009.06.002
ZHAO Yongqiang, YANG Xianqing, QI Bo, et al. Determination of sulfate group in agar by ion chromatography[J]. South China Fish Sci, 2009, 5 (6): 8-12. (in Chinese) doi: 10.3969/j.issn.1673-2227.2009.06.002
|
[8] |
戚勃, 杨贤庆, 李来好, 等. 冷碱处理条件与龙须菜琼胶强度的关系[J]. 食品科学, 2009, 30(22): 23-26. doi: 10.7506/spkx1002-6300-200922001
QI Bo, YANG Xianqing, LI Laihao, et al. Effect of cold alkaline treatment on gel strength of agar from Gracilaria sjoestedtii Kylin[J]. Food Sci, 2009, 30 (22): 23-26. (in Chinese) doi: 10.7506/spkx1002-6300-200922001
|
[9] |
汤毅珊, 赵谋明, 高孔荣. 麒麟菜卡拉胶提取新工艺的探讨[J]. 食品工业科技, 1997(2): 30-34. doi: 10.13386/j.issn1002-0306.1997.02.008
TANG Yishan, ZHAO Mouming, GAO Kongrong. The inquiring into new processing of extracting carrageenan from Eucheuma[J]. Sci & Technol Food Ind, 1997 (2): 30-34. (in Chinese) doi: 10.13386/j.issn1002-0306.1997.02.008
|
[10] |
张其标. 耳突麒麟菜卡拉胶提取工艺条件的优化选择[J]. 食品科学, 1999(4): 34-36. https://www.agrijournal.com.cn/article/detail.html?gid=976D1BED-542C-49BF-9EAC-FC459D6C2D12
ZHANG Qibiao. Optimal selection of processing of extracting carrageenan from Eucheuma cottonii Weber van Bosse[J]. Food Sci, 1999(4): 34-36. (in Chinese) https://www.agrijournal.com.cn/article/detail.html?gid=976D1BED-542C-49BF-9EAC-FC459D6C2D12
|
[11] |
史升耀, 张星君, 李智恩, 等. 异枝麒麟菜和扇形叉枝藻卡拉胶的研究[J]. 海洋与湖沼, 1996, 27(6): 646-650. https://cstj.cqvip.com/Qikan/Article/Detail?id=2378531&from=Qikan_Article_Detail
SHI Shengyao, ZHANG Xingiun, LI Zhi'en, et al. A study of the carrageenans from Eucheuma striatum and Gymnogongrus flabelliformis [J]. Oceanologia et Limnologia Sinica, 1996, 27(6): 646-650. (in Chinese) https://cstj.cqvip.com/Qikan/Article/Detail?id=2378531&from=Qikan_Article_Detail
|
[12] |
中国水产学会, 中国农业出版社. 海藻加工技术[M]. 北京: 中国农业出版社, 1991: 41-44, 9.
China Society of Fisheries, China Agriculture Press. Seaweeds processing technology[M]. Beijing: China Agriculture Press, 1991: 41-44, 9. (in Chinese)
|
[13] |
CHANDRIKA L P, FEREIDOON S. Optimization of extraction of phenolic compounds from wheat using response surface methodology[J]. Food Chem, 2005, 93 (1): 47-56. https://www.sciencedirect.com/science/article/pii/S0308814604006910
|
[14] |
LI Q H, FU C L. Application of response surface methodology for extraction optimization of germinant pumpkin seeds protein[J]. Food Chem, 2005, 92 (4): 701-706. https://www.sciencedirect.com/science/article/pii/S0308814604006764
|
[15] |
郭卫强, 陈亚民, 肖海萍. 膜法卡拉胶浓缩技术提高食用卡拉胶品质的工业化生产研究[J]. 现代食品科技, 2011, 27(4): 415-417, 389. doi: 10.3969/j.issn.1673-9078.2011.04.012
GUO Weiqiang, CHEN Yamin, XIAO Haiping. Improvement of the quality of edible carrageenan by carrageenan concentration by membrane system in industrial production[J]. Mod Food Sci & Technol, 2011, 27 (4): 415-417, 389. (in Chinese) doi: 10.3969/j.issn.1673-9078.2011.04.012
|
[16] |
韩国华, 李海霞, 吴杨桦. 菲律宾刺生麒麟菜提取ι-卡拉胶的工艺探讨[J]. 食品与机械, 2001(3): 31-32. doi: 10.3969/j.issn.1003-5788.2001.03.014
HAN Guohua, LI Haixia, WU Yanghua. Process to extract ι-carrageenan from Eucheuma Spinosum [J]. Food Machinery, 2001 (3): 31-32. (in Chinese) doi: 10.3969/j.issn.1003-5788.2001.03.014
|
[17] |
胡亚芹, 竺美. 卡拉胶及其结构研究进展[J]. 海洋湖沼通报, 2005, 94(9): 94-102. doi: 10.3969/j.issn.1003-6482.2005.01.017
HU Yaqin, ZHU Mei. Study progress of carrageenans and their structure[J]. Trans Oceanol Limnol, 2005, 94 (9): 94-102. (in Chinese) doi: 10.3969/j.issn.1003-6482.2005.01.017
|
[18] |
李景恩, 聂少平, 杨超, 等. 响应曲面法优化香薷多糖的提取工艺[J]. 食品科学, 2009, 30(18): 131-134. doi: 10.3321/j.issn:1002-6630.2009.18.026
LI Jing'en, NIE Shaoping, YANG Chao, et al. Application of response surface methodology to optimize extraction conditions of polysaccharides from herba moslae[J]. Food Sci, 2009, 30 (18): 131-134. (in Chinese) doi: 10.3321/j.issn:1002-6630.2009.18.026
|
[19] |
曾少葵, 郑琪, 杨思新, 等. 混合乳酸菌发酵改善罗非鱼蛋白酶解液风味的研究[J]. 南方水产, 2010, 6(3): 24-31. http://www.schinafish.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=8792
ZENG Shaokui, ZHENG Qi, YANG Sixin, et al. Flavour improvement of hydrolysate from tilapia (Oreochromis niloticus) with lactic acid bacteria fermentation[J]. South China Fish Sci, 2010, 6 (3): 24-31. (in Chinese) http://www.schinafish.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=8792
|
[20] |
REN Jie, LIN Weitie, LUO Xiaochun, et al. Statistical optimization of fermentation media for nitrite oxidizing bacteria[J]. South China Fish Sci, 2008, 4 (3): 7-14. https://www.sciencedirect.com/science/article/abs/pii/S0960852408002320
|
[21] |
慕运动. 响应面方法及其在食品工业中的应用[J]. 郑州工程学院学报, 2001, 22 (3): 91-94. doi: 10.3969/j.issn.1673-2383.2001.03.023
MU Yundong. Response surface methodology and its application in food industry[J]. J Zhengzhou Grain Coll, 2001, 22 (3): 91-94. (in Chinese) doi: 10.3969/j.issn.1673-2383.2001.03.023
|