Optimization of Sargassum Extracts Preparation with Complex Enzyme by Response Surface Methodology
2012 ◽
Vol 550-553
◽
pp. 1653-1658
Keyword(s):
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.
2011 ◽
Vol 396-398
◽
pp. 1662-1666
2020 ◽
Vol 49
(7)
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pp. 774-780
Keyword(s):
2017 ◽
pp. 161-172
◽
2021 ◽
Vol 33
(5)
◽
pp. 04021075
Keyword(s):
2012 ◽
Vol 100A
(4)
◽
pp. 989-998
◽
2013 ◽
Vol 860-863
◽
pp. 527-533
2014 ◽
Vol 984-985
◽
pp. 118-123
◽
2020 ◽
Vol 31
(2)
◽
Keyword(s):