摘要
以柠檬皮为原料,采用木瓜蛋白酶提取柠檬皮果胶。分别讨论了木瓜蛋白酶用量、料液比、pH值、时间、温度等因素对果胶提取率的影响。在单因素试验基础上,通过正交试验优化木瓜蛋白酶提取柠檬皮果胶的工艺。结果表明:木瓜蛋白酶酶浓度0.10%,pH 7.0,提取时间为2 h,提取温度为55℃,液固比为25∶1,果胶收率达到32.3%。
Lemon peel pectin was extracted by papain, followed by alcohol precipitation, and the optimal condition was investigated. The effects of papain concentration, temperature, liquid-solid ratio, pH and extraction time were studied. The extraction technology was optimized by orthogonal experimentation on the basis of a series of singlefactor experiments. The optimal conditions of extraction were obtained as follows： the amount of 0.10 % papain, liquid-solid ratio 25： 1, pH 7, temperature 55 ℃ , extraction time 2 h. Pectin yield could reach 32.3 % under the best conditions.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第3期227-230,共4页
Food and Fermentation Industries
基金
四川省教育厅培育项目(12ZZ012)
青年基金项目(11ZB024)
内江师范学院博士科研启动经费资助项目
