内源果胶酯酶制备低甲氧基果胶的研究  

Production of a low methoxyl pectin by intrinsic pectin esterase from orange peel

作　　者：雷激[1] 李中柱[1] 易彪[1] 陈臻[1] 

机构地区：[1]西华大学生物工程学院,成都610039

出　　处：《中国食品添加剂》2006年第5期46-51,共6页China Food Additives

基　　金：四川省科技厅攻关项目(04NG003-008);四川省科技厅应用基础项目(05JY029-90-1);四川省教育厅自然科学研究项目之重点项目(2005A114)资助

摘　　要：以新鲜橙皮为原料,在盐酸水解乙醇沉淀提取果胶之前,激活并利用果皮中固有的果胶酯酶进行果胶的酶法脱酯,制备低甲氧基果胶,以产品的甲氧基含量和果胶得率为指标,确定最佳工艺条件。结果表明新鲜橙皮内源酶法制备低甲氧基果胶的最佳工艺条件为加入果皮浆液量0.15%的内源性果胶酯酶激活剂碳酸钠,控制温度45℃,pH值8.0进行脱酯,时间60min;果胶提取温度90℃,时间60min,pH值2.0;在此条件下制备的果胶甲氧基含量为5.93%,符合低甲氧基果胶标准,果胶得率为2.46%。Low methoxyl （LM） pectin was obtained for fresh orange peel by using Na2 CO3 as an activator to active pectin esterase （PE） in the raw material and pectin was de-esterified then extract pectin with hydrochloric acid and purify it from the Liquid extract with ethyl alcohol. Experimental results indicated that de-esterified temperature, time, pH, and Na2CO3 concentration were 45℃, 60min, pH8.0 and 0. 15% respectively. And extraction pH, time and temperature were pH 2. 0, 60minand 90℃ respectively. Under these optimum conditions, methoxy content in the low ester pectin is 5.93% and the yield of low pectin is 2. 46%.

关 键 词：新鲜橙皮 低甲氧基果胶 果胶酯酶 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]