酶法制备低甲氧基果胶的工艺研究  

作　　者：雷激[1] 马力[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,四川成都610039

出　　处：《食品工业科技》2007年第2期211-213,216,共4页Science and Technology of Food Industry

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℃,pH8.0进行脱酯,时间60min;果胶提取温度90℃,时间60min,pH2.0。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 from fresh orange peel by using Na2CO3 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 Na2O3 concentration were 45℃ ,60min,pH8.0 and 0.15% respectively. And extraction pH, time and temperature were pH2.0, 60min and 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]