酶法提取猕猴桃皮和渣中果胶的工艺研究  

Research on the Extraction Technology of the Pectin from Kiwifruit Skin and Slag

作　　者：赵莎莎[1] 姚晓丽[1] 吴旻丹[1] 金邦荃[1] 

机构地区：[1]南京师范大学食品科学与营养系,江苏南京210097

出　　处：《安徽农业科学》2011年第12期7097-7100,共4页Journal of Anhui Agricultural Sciences

摘　　要：[目的]去除猕猴桃皮和渣中的淀粉和蛋白质,提取并制备膳食食用果胶。[方法]通过单因素和正交试验设计,分别确定0.4%淀粉酶和0.4%胰蛋白酶提取猕猴桃皮和渣中果胶的适宜工艺条件。[结果]0.4%淀粉酶可有效去除猕猴桃皮和渣中的淀粉,其适宜工艺条件为:料液比1∶10.0,50℃下酶解60 min;0.4%胰蛋白酶可有效去除猕猴桃皮和渣中的蛋白质,其适宜工艺条件为:料液比1∶10.0,35℃下酶解60 min。在最佳工艺条件下,经离心、浓缩得到果胶,其中猕猴桃皮和渣中的果胶得率分别为3.10%和1.39%。[结论]通过改良酶法,建立了猕猴桃皮和渣中果胶提取的适宜工艺。[Objective] The pectin as food additive was prepared from the kiwifruit skin and slag after the starch and protein in kiwifruit skin and slag was removed.[Method] The suitable processing condition of the pectin was extracted from kiwifruit skin and slag based on the application of 0.4% amylase and 0.4% trypsin with single factor and orthogonal design.[Result] The application of 0.4% amylase could effectively remove the starch in kiwifruit skin and slag,which optimum condition was： the ratio of raw material to liquid was 1∶10.0 and the time of enzyme action at 50 ℃ was 60 minute.The application of 0.4% trypsin could effectively remove the protein from the kiwifruit skin and slag,which optimum condition was： the ratio of raw material toliquid 1∶10.0,the time of enzyme action at 35 ℃ was 60 minute.Under the best technical condition,the yield of pectin from kiwifruit skin and slag was 3.10% and 1.39%,respectively,after its being centrifuged and concentrated.[Conclusion] The appropriate extraction technology of the pectin from kiwifruit skin and slag was established based on the modified enzyme method.

关 键 词：果胶 淀粉酶 胰蛋白酶 酶法 猕猴桃皮和渣 

分 类 号：S37[农业科学—农产品加工]