甘薯果胶纯化工艺研究  

Study on purification of sweet potato pectin

作　　者：孙俊良[1] 梁新红[1] 郭祖峰[1] 唐玉[1] 李元召[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《食品工业科技》2013年第2期256-258,共3页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(311641/C200101);河南省科技攻关计划项目(122102110037)

摘　　要：采用活性炭法、硅藻土法、超滤膜等对甘薯果胶进行脱色处理,并采用蛋白酶水解除去提取液中蛋白质。结果表明,活性炭用量2.0%,温度50℃,脱色时间为40min效果较好;超滤膜法脱色得率为85%~92%,工艺简便,成本较低。脱色同时还可以去除其他小分子物质,并且适合工业化连续生产。Sweet potato pectin was decolorizated with activated carbon,diatomite,ultrafiltration and ion exchange resin. The protein was hydrolyzed by protease. The result showed that better decolorization conditions were： activated carbon dosage 2.0%,temperature 50℃,time 40min. The reflux rate was 85% to 92% with ultrafiltration membrane decolorization. The process was simple and of low cost. The other small molecule was also removed during this process. It was also suitable for industrial continuous production.

关 键 词：甘薯果胶 纯化 脱色 

分 类 号：TS202.3[轻工技术与工程—食品科学]