Optimization on beta-1,3-glucan from yeast bymicrowave-alkali-enzymatic extraction

Authors

YANG Xihong, College of Chemistry and Molecular Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
GAO Xueli, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
XIE Wancui, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China
LI Ziqi, College of Chemical Engineering, Qingdao University of Science & Technology, Qingdao, Shandong 266042, China

Abstract

For finding a rapid and environmental friendly way to extract zymosan (beta-1,3-glucan), a method was established by microwave-assisted heating at low alkaline concentration, which was using the cell wall as a raw material and based on traditional enzyme alkaline. Extraction process was optimized by using response surface method, the optimum process conditions for quadratic regression model analysis were as followed: microwave power 420 W, heating time 5 min; the quantity of enzyme 2 550 U/g. Under this condition, the total sugar value could reach 87.44%, and the verificatio n results was 87.94%.

Publication Date

2-28-2016

First Page

145

Last Page

148

DOI

10.13652/j.issn.1003-5788.2016.02.036

Recommended Citation

Xihong, YANG; Xueli, GAO; Wancui, XIE; and Ziqi, LI (2016) "Optimization on beta-1,3-glucan from yeast bymicrowave-alkali-enzymatic extraction," Food and Machinery: Vol. 32: Iss. 2, Article 36.
DOI: 10.13652/j.issn.1003-5788.2016.02.036
Available at: https://www.ifoodmm.cn/journal/vol32/iss2/36

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