Optimization of sargassum extracts preparation with complex enzyme by response surface methodology

摘要

Use Design Expert software to establish a quadratic polynomial model between four factors and content of reducing sugar which is characterization for hydrolysis. The four factors are the amount of complex enzyme, the ratio of complex enzyme, hydrolysis temperature and hydrolysis time. Process of sargassum extracts preparation with complex enzyme is optimized by response surface methodology. The optimum preparation conditions were achieved as follows: amount of complex enzyme is 2.05%, ratio of complex enzyme is 1.98, hydrolysis temperature is 55°C, hydrolysis time is 64minutes, and the final reducing sugar content is 0.832% which is good repeatability.