利用果胶酯酶制备低酯果胶工艺研究  

Research on the low ester pectin process with pectinesterase

作　　者：叶华[1] 秦加兴[1] 

机构地区：[1]安徽科技学院工学院,安徽凤阳233100

出　　处：《食品与机械》2009年第1期25-27,共3页Food and Machinery

基　　金：安徽科技学院人才引进项目(编号:ZRC2007124)

摘　　要：研究高酯果胶脱酯工艺的最佳条件;利用果胶酯酶对商品高酯果胶进行脱酯,采用L9(34)正交试验法研究确定酶用量、脱酯温度、pH及脱酯时间对脱酯效果的影响。利用果胶酯酶进行脱酯的最佳工艺参数为:果胶酯酶0.06g,脱酯温度45℃,脱酯pH7,脱酯时间70min,所得果胶甲氧基含量为4.96%。利用酶法制备低酯果工艺简单,脱酯效率较高。The optimal degreasing process of high - ester pectin was investigated, and used peetinesterase to degrease the high - ester pectin. Based on the singlefactor,the effects of the amount of pectinesterase,temperature, pH and de- esterification time were determined by L9 （3^4） orthogonal experiment. The optimum conditions were as follows： amount of peetinesterase 0.06 g, degreasing temperature 45 ℃, pH = 7.0, degreasing time 70 rain,and the methoxycontent of pectin was 4.96%. It is a simple process with high efficiency.

关 键 词：果胶酯酶 脱酯 工艺 

分 类 号：TS201[轻工技术与工程—食品科学]