酸酶联合法制备南瓜果胶的研究  

Preparation of pectin from pumpkin by Acid-Enzyme method

作　　者：邓桂兰[1] 

机构地区：[1]广东轻工职业技术学院,广州510300

出　　处：《中国食品添加剂》2016年第7期137-144,共8页China Food Additives

基　　金：江西省科技计划项目(20144BBF60005)

摘　　要：以南瓜为原料,用稀酸进行预处理,再利用复合酶水解制备南瓜果胶,通过单因素和正交实验确定酸酶联合法制备南瓜果胶的最佳工艺。结果表明:酸预处理的最佳工艺条件为:酸解液p H 2.0,酸解温度90℃,酸解时间1.5h,液料比6.0m L/g;复合酶水解的最佳工艺条件为:复合酶总用量为90mg/100g,纤维素酶和半纤维素酶质量比为1.3∶1,酶解温度50℃,酶解p H 4.5,酶解时间2.0h。在该条件下,最终南瓜果胶提取率为0.86%。In this research,the pectin were extracted by compound enzymes hydrolysis from pumpkin,which was pretreated by diluted acid. The optimum preparation technics of pectin from pumpkin were obtained by a series of single factor experiments and orthogonal experiments. The research showed that the optimum technological conditions of acid pretreatment were ：acid solution p H is 2.0,acid hydrolysis temperature is 90℃,acid hydrolysis time is 1.5h,liquid to material ratio is 6.0m L/g. The optimum technological conditions for the hydrolysis of compound enzymes were：total compound enzyme dosage is 90mg/100 g,mass ratio of cellulase and hemicellulase is 1.3 ∶ 1,enzymatic hydrolysis temperature is 50℃,enzymatic hydrolysis p H is 4.5,enzymatic hydrolysis time is 2.0h. Under these conditions,the pectin extraction rate from pumpkin was 0.86%.

关 键 词：南瓜 果胶 酸 复合酶 

分 类 号：Q556[生物学—生物化学] TQ432.71[化学工程]