裙带菜功能低聚糖的制备工艺优化

为了实现裙带菜的高值化利用，采用酶解法降解裙带菜多糖制备裙带菜功能低聚糖。采用果胶酶、纤维素酶和植物水解酶，以单酶和混合酶的形式水解裙带菜多糖，以低聚糖得率及低聚糖对副干酪乳杆菌（Lactobacillus paracasei）TYM201增殖效果为指标筛选水解酶，并以低聚糖得率为考察指标，通过单因素试验及响应面试验对低聚糖的制备工艺条件进行优化。结果表明，混合酶的酶解效果优于单酶，且果胶酶-纤维素酶（1∶1）酶解效果最好，低聚糖得率为13.89%，对菌株TYM201增殖作用良好（OD600 nm值为0.18）。裙带菜功能低聚糖的最佳制备工艺参数为：酶解pH值5.9、酶解温度51℃、酶解时间237 min，加酶量0.6%(V/V)。在此优化条件下，裙带菜低聚糖得率为12.43%。

Optimization of preparation process of functional oligosaccharides from Undaria pinnatifida

In order to realize the high-value utilization of Undaria pinnatifida, U. pinnatifida polysaccharides were degraded by enzymolysis method to prepare U. pinnatifida functional oligosaccharides. U. pinnatifida polysaccharides were hydrolyzed using pectinase, cellulase and plant hydrolase in the form of single and mixed enzymes, the hydrolase was screened with oligosaccharides yield and the effects of oligosaccharides on proliferation of Lactobacillus paracasei TYM201 as the indexes, and using oligosaccharide yield as the index, the preparation process conditions of oligosaccharide were optimized by single factor tests and response surface tests. The results showed that the enzymolysis effect of mixed enzyme was better than that of single enzyme, and the enzymolysis effect of pectinase-cellulase (1∶1) was the optimal, the oligosaccharide yield was 13.89%, and the proliferation effect on strain TYM201 was good (OD600 nm 0.18). The optimal preparation process parameters of U. pinnatifida functional oligosaccharides were as follows: enzymolysis pH 5.9, enzymolysis temperature 51 ℃, time 237 min, enzyme addition 0.6% (V/V). Under the optimal conditions, the yield of U. pinnatifida polysaccharides was 12.43%.