Optimization of multi-enzymatic extraction of astaxanthin from Antarctic krill via response surface methodology
TAN Jun-xiao1,2, ZHAO Yong-qiang1, LI Lai-hao1, YANG Xian-qing1, WU Yan-yan1, WEI Ya1, CEN Jian-wei1
1.Key Laboratory of Aquatic Product Processing, Ministry of Agriculture; Guangdong Provincial Key Laboratory of Fishery Ecology Environment; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; 2.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
Abstract: Astaxanthin was extracted from Antarctic krill Euphausiasuperba via enzymatic hydrolysis by alkaline protease Alcalase and Papain using absolute ethanol as extractant, and the extraction conditions of astaxanthin were optimized by response surface design with astaxanthin extraction as the response value on the basis of single factor test in order to enhance the development of high value products of Antarctic krill, and to improve the comprehensive utilization of Antarctic krill resources. The results showed that the main factors affecting the extraction of astaxanthin included enzyme addition, enzymolysis time and enzymolysis temperature. The astaxanthin extraction rate of 90.42%±0.39%, which is close to the theoretical value of the model, was observed under the conditions of enzyme-substrate ratio of 1.6% (the ratio of alkaline protease Alcalase to Papain=3∶2), enzymolysis time 2.1 h, enzymolysis temperature 51 ℃, water-material ratio = 4∶1 (mL/g), material-ethanol ratio = 1∶4 (g/mL), and 10 min oscillation, indicating that double enzyme complex enzymatic hydrolysis method can significantly improve the extraction rate of astaxanthin in Antarctic krill, and that can provide technical support for preparation of astaxanthin in Antarctic krill.
2018, Vol. 33 
