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响应面法优化荸荠的酶解条件.docx

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响应面法优化荸荠的酶解条件 Title:OptimizationofEnzymaticExtractionConditionsforYamBean(Pachyrhizuserosus)usingResponseSurfaceMethodology Abstract: Theenzymaticextractionprocessforyambean(Pachyrhizuserosus)isapromisingalternativetotraditionalmethodsduetoitsmildprocessingconditionsandabilitytoretainthefunctionalpropertiesoftheextract.Inthisstudy,theresponsesurfacemethodology(RSM)wasemployedtooptimizetheenzymaticextractionconditionsformaximizingtheyieldofyambeanextract.Thefactorsincludingenzymeconcentration,pH,temperature,andextractiontimewereinvestigatedtodeterminetheireffectsontheextractionefficiency.TheresultsindicatedthattheRSMsuccessfullyoptimizedtheextractionconditions,resultinginasignificantlyimprovedyieldofyambeanextract. 1.Introduction: Yambean,alsoknownasjicamaorMexicanturnip,isatuberousrootvegetablethatiswidelyconsumedduetoitshighnutritionalvalueandfunctionalproperties.Theyambeanextracthasgainedattentioninthefoodandpharmaceuticalindustriesforitspotentialhealthbenefits,suchasantioxidantandantimicrobialactivities.Enzymaticextractionhasemergedasagentlemethodtoobtainbioactivecompoundsfromplantmaterialswithminimaldegradationandmaximumyield.Thisstudyaimedtooptimizetheenzymaticextractionconditionsforyambeanusingtheresponsesurfacemethodology. 2.MaterialsandMethods: 2.1.Materials: Freshyambeanswereobtainedfromthelocalmarket.Commercialfood-gradeenzymes,includingcellulaseandpectinase,wereusedfortheenzymaticextractionprocess.Allchemicalsusedwereofanalyticalgrade. 2.2.EnzymaticExtractionProcedure: Theyambeanswerewashed,peeled,andslicedintosmallpieces.Acentralcompositedesign(CCD)wasemployedtodeterminetheoptimalextractionconditions.Thefactorsinvolvedinthedesignwereenzymeconcentration(X1),pH(X2),temperature(X3),andextractiontime(X4).Theextractionprocesswascarriedoutbyaddingtheenzymesolutiontotheyambeansamplesinawaterbathwithcontrolledtemperatureandtime.Theresultingextractwascentrifuged,andthesupernatantwascollectedforfurtheranalysis. 2.3.ResponseSurfaceMethodologyAnalysis: Theexperiment