大豆皮果胶酶法脱酯参数研究  

Study on de-esterifying parameters of pectin from soy hull by enzyme

作　　者：刘贺[1] 郭晓飞[1] 刘昊东[1] 王丽明[1] 朱丹实[1] 

机构地区：[1]渤海大学生物与食品科学学院,辽宁锦州121000

出　　处：《食品工业科技》2011年第5期273-274,464,共3页Science and Technology of Food Industry

基　　金：辽宁省高校重点实验室项目资助(2009S001)

摘　　要：采用果胶甲酯酶对大豆皮果胶浸提液进行脱酯处理,利用均匀设计方法考察酶解温度、酶解时间、pH和酶的加入量对果胶产品酯化度和果胶提取率的影响,获得了具有统计学意义的二次回归方程,分别为,Y1=57.05-1.89X4+0.003X1X2-0.06X2X3+0.026X2X4;Y2=4.57+0.03X1X3-0.01X1X4-0.06X3X4+0.04X4X4。并发现果胶甲酯酶酶解过程降低了果胶的提取率。De-esterifying parameters of pectin from soy hull by enzyme were studied.The method of uniform design was used to investigate the effect of temperature,enzymetic time,pH and enzyme addition on the DE and extraction yield of soy hull pectin.Two statistically significant regression equations were obtained：Y1=57.05-1.89X4＋0.003X1X2-0.06X2X3＋0.026X2X4.Y2=4.57＋0.03X1X3-0.01X1X4-0.06X3X4＋0.04X4X4.Further more,it was found that the application of pectinesterase decreased the extraction yield of soy hull pectin.

关 键 词：大豆皮果胶 酶法脱酯 酯化度 提取率 均匀设计 

分 类 号：TS201.7[轻工技术与工程—食品科学]