Study on the Optimization, Extraction Kinetics and Thermodynamics of the Ultrasound-Assisted Enzymatic Extraction of Tremella fuciformis Polysaccharides

文献类型： 外文期刊

第一作者： Hou, Furong

作者： Hou, Furong;Song, Shasha;Yang, Shuhui;Wang, Yansheng;Jia, Fengjuan;Wang, Wenliang;Yang, Shuhui

作者机构：

关键词： Tremella fuciformis polysaccharides; extraction; ultrasound; kinetics; thermodynamics

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2024 年 13 卷 9 期

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收录情况： SCI

摘要： In this study, Tremella fuciformis polysaccharides (TFPs) were extracted by ultrasound-assisted enzymatic extraction (UAE) at different extraction parameters in order to explore the potential of ultrasound in intensifying the extraction yield. The effects of experimental conditions on the extraction yields were optimized using response surface methodology, with the optimal ultrasonic power of 700 W, temperature of 45 degrees C and time of 50 min. The kinetic analysis revealed that UAE significantly promoted the dissolution, diffusion and migration with the maximum yield of 26.39%, which was enhanced by 40.45% and 156.96% compared with individual ultrasonic extraction (UE) and enzymatic extraction (EE). According to the modified Fick's second law of diffusion, the extraction process of TFPs illustrated a good linear correlation (R-2 >= 0.9), and the rate constant gradually elevated as the temperature increased from 25 to 45 degrees C, while the presence of ultrasound exerted a vital role in extracting TFPs. Regarding to the thermodynamic results, the positive values of Delta H and Delta G demonstrated that UAE, UE and EE were endothermic and unspontaneous processes. This study provides a theoretical basis for polysaccharide extraction processing.

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