褐藻胶裂解酶提高海带降解效果的运用研究探究新.pdfVIP

Hans Journal of Food and Nutrition Science 食品与营养科学, 2018, 7(1), 26-34 Published Online February 2018 in Hans. /journal/hjfns /10.12677/hjfns.2018.71004 Application Study on Alginate Lyase Enhancing the Degradation Effect of Kelp 1 1 1 1 2* Yanyan Yao , Lirong Chang , Yongqing Li , Xiaohui Wang , Xiangzhong Zhao 1 Weihai Changqing Ocean Science Technology Co., Ltd., Rongcheng Shandong 2 College of Food Science and Engineering, Qilu University of Technology, Jinan Shandong th th th Received: Feb. 7 , 2018; accepted: Feb. 17 , 2018; published: Feb. 26 , 2018 Abstract In this study, dry kelp was as raw material to explore the catalytic effect on alginate lyase enhanc- ing the degradation of kelp. Four groups of experiments, including alginate lyase, complex en- zyme, alginate lyase-complex enzyme and no enzyme, were designed. Viscosity reducing effect, total sugar content, reducing sugar content, enzymatic hydrolysis yield and the nutritional com- ponents were compared and analyzed. The results showed that kelp degradation effect of alginate lyase-complex enzyme was the best. Compared with alginate lyase group, compound enzyme group and no enzyme group, the rates of enzymatic hydrolysis yield using alginate lyase-complex enzyme increased by 53.2%, 174.5% and 245.1%, respectively. Na+ and Mg2+can raise efficiency on enzymatic hydrolysis yield of kelp. The soluble solids of kelp enzymatic hydrolysate can be in- creased to 61.3 g/L. In the process of kelp hydrolysis reaction, alginate lyase played a very impor- tant role in promoting the degradation eff