Optimization of extraction process by response surface methodology and preliminary structural analysis of polysaccharides from defatted peanut (Arachis hypogaea) cakes

被引：37
|
作者：
Song, Yi [1 ,2 ,3 ]
Du, Bingjian [1 ,2 ,3 ]
Zhou, Ting [1 ]
Han, Bing [1 ,2 ,3 ]
Yu, Fei [1 ,2 ,3 ]
Yang, Rui [1 ,2 ,3 ]
Hu, Xiaosong [1 ,2 ,3 ]
Ni, Yuanying [1 ,2 ,3 ]
Li, Quanhong [1 ,2 ,3 ]
机构：
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China
[2] Minist Agr, Key Lab Fruit & Vegetable Proc, Beijing, Peoples R China
[3] Minist Educ, Engn Res Ctr Fruit & Vegetable Proc, Beijing 100083, Peoples R China
来源：
CARBOHYDRATE RESEARCH | 2011年 / 346卷 / 02期
关键词：
Defatted peanut cake; Polysaccharide; Response surface methodology; Preliminary structural analysis; PROCESS PARAMETERS;
D O I：
10.1016/j.carres.2010.11.019
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
In this work, response surface methodology was used to determine optimum conditions for extraction of polysaccharides from defatted peanut cake. A central composite design including independent variables, such as extraction temperature (x(1)), extraction time (x(2)), and ethanol concentration (x(3)) was used. Selected response which evaluates the extraction process was polysaccharide yield, and the second-order model obtained for polysaccharide yield revealed coefficient of determination of 97.81%. The independent variable with the largest effect on response was ethanol concentration (x(3)). The optimum extraction conditions were found to be extraction temperature 48.7 degrees C, extraction time 1.52 h, and ethanol concentration of 61.9% (v/v), respectively. Under these conditions, the extraction efficiency of polysaccharide can increase to 25.89%. The results of structural analysis showed that the main composition of defatted peanut cake polysaccharide was cc-galactose. (C) 2010 Elsevier Ltd. All rights reserved.
引用
收藏
页码：305 / 310
页数：6
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