以超音波結合酵素輔助萃取柚子種籽黏質及其理化性質之探討

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以超音波結合酵素輔助萃取柚子種籽黏質及其理化性質之探討

Studies on the physicochemical properties of mucilage from the seed of Citrus grandis Osbeck with ultrasound and enzymatic assisted extraction

許進豐 , Masters　　Advisor：賴麗旭　　

繁體中文

黏質；超音波；酵素；分子量；固有黏度； mucilage ； ultrasonic ； enzyme ； molecular weight ； intrinsic viscosity

Abstract │ Reference (143) │ Altmetrics

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Citrus grandis Osbeck is Rutaceae, an important cash crop for Taiwan and whose seeds are processed waste. In the related research found that it is rich in mucilage. The extraction method used in the industry is based on the application of acids (pH 1.5–3.0) & high temperature (70–100 °C) and this extraction method is prone to pollution and high economic costs. In recent years, the pursuit of high economy, low pollution, safety of environment-friendly (green) extraction technologies, including ultrasonic and enzyme treatment is considered to have the potential of environment-friendly (green) extraction technologies. Therefore, in this experiment, the effect of ultrasonic extraction factor (ultrasonic temperature, amplitude and time) on the yield of Citrus grandis Osbeck seed was discussed by response surface methodology. It was found that the yield of polysaccharide increased and then decreased with the increase of ultrasonic temperature and amplitude. And the yield of polysaccharide increases with the ultrasonic extraction time and then gradually slow down. The optimum conditions for maximum polysaccharide yield were as follows: extraction temperature 53℃, ultrasonic amplitude 84%, ultrasonic extraction time 40 min. Under the actual optimum extraction parameters, the polysaccharide yield was 4.86 (± 0.22%), which was closely agreed to the predicted yield 4.86%. Electron microscopy can be observed by the outer hull of Citrus grandis Osbeck seed by ultrasonic treatment has obvious damage effect. The physicochemical properties of the polysaccharides were analyzed by water bath extraction, optimized ultrasonic extraction, enzyme extraction and ultrasonic assisted enzyme extraction.
  In the yield of polysaccharides, the yield of polysaccharides (5.21 ~ 8.61%) was significantly improved by enzyme extraction, and the yield of polysaccharides increased by ultrasonic assisted enzyme extraction. However, in the monosaccharide composition by enzyme extraction, the content of uronic acid was decreased and the content of neutral sugar was increased, indicating that the purity of polysaccharide decreased. FT-IR spectrum of the polysaccharide extracted from the seed of Citrus grandis Osbeck implied that the polysaccharides are all high degree of esterification polysaccharide (DE> 50%).
  In the molecular weight and intrinsic viscosity, the polysaccharides under ultrasonic treatment were degraded by ultrasonic, so that the molecular weight and intrinsic viscosity were significantly decreased. And in the process of enzyme extraction may produce rich in branched-chain polysaccharides, making the intrinsic viscosity decreased but have a higher molecular weight. The mild condition of the water bath extraction polysaccharide has a higher molecular weight and intrinsic viscosity, and its dynamic viscoelasticity is found to start gel at a concentration of 1%.

Reference ( 143 ) 〈TOP〉

方柏翔:不同界面活性劑對糖質克弗爾多醣/小麥澱粉可食膜物理性質的影響。碩士論文。國立中興大學食品暨應用生物科技學系所。台中市，台灣。(2015)。
連結：
王淯湞:糖液克弗爾粒水萃多醣之理化特性。碩士論文。國立中興大學食品暨應用生物科技學系所。台中市，台灣。(2015)。
連結：
林詩涵:以反應曲面法探討糖質克弗爾多醣/小麥澱粉混合膜之物理及機械特性。碩士論文。國立中興大學食品暨應用生物科技學系所。台中市，台灣。(2014)。
連結：
梁惠媛:水萃及鹼萃山蘇葉黏質之理化特性。碩士論文。國立中興大學食品暨應用生物科技學系所。台中市，台灣。(2010)。
連結：
陳永增、鄧惠源、魏百盛及董彥臣(2007):超音波在液體中空泡行為的監測與分析。先進工程學刊。2(3), 157-161。
連結：

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