复合酶法提取苹果渣中的果胶及产品性质分析

doi:10.3969/j.issn.1673-1689.2019.05.005

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复合酶法提取苹果渣中的果胶及产品性质分析
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                        10.3969/j.issn.1673-1689.2019.05.005
                    
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Extraction of Pectin from Apple Pomace by Complex Enzymes and Analysis of Product Properties

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摘要:

为了从苹果渣中高效提取果胶，采用复合酶法对苹果渣中果胶的提取进行了研究。首先筛选出果胶得率较高的3种酶：纤维素酶、木聚糖酶和酸性蛋白酶；其次确定了3种酶的复配方案为纤维素酶7%、木聚糖酶9%、酸性蛋白酶5%；并采用响应面优化设计方法，获得了最佳的复合酶酶解条件：pH值4.1，温度54 ℃，时间1.3 h，固液质量体积比比1 g∶16 mL。在此最佳条件下，苹果渣粗果胶得率为40.66%。与传统的酸提法粗果胶得率26.84%相比，提高了51.49%。最后测定了最佳工艺条件下所得果胶的产品性质，结果表明：半乳糖醛酸质量分数为57.39%；果胶酯化度为89.41%，相对分子质量主要分布在217 630、16 670与8 170范围内，可作为制备一系列低酯果胶的原料。

Abstract:

In order to efficiently extract pectin from apple pomace，extraction of pectin by complex enzymes was studied. Firstly，three kinds of enzymes such as cellulase，xylanase and acid protease which can improve the extraction rate of pectin were selected. Then the optimum enzymes dosage were determined as 7% cellulase，9% xylanase and 5% acid protease. On the basis，the optimal enzymatic extraction parameters，i.e.，pH 4.1，extraction temperature of 54 ℃，extraction time of 1.3 h，solid-liquid ratio of 1：16 were obtained. Under these conditions，the yield of crude pectin was 40.66%，which was increased by 51.49%，compared to 26.84% for the traditional acid extraction method. The properties of pectin obtained from the enzymatic extraction were analyzed. The results showed that the content of galacturonic acid was 57.39%，and the degree of esterification was 89.41%. The range of molecular weight was mainly distributed at 217.63 kDa，16.67 kDa，and 8.17 kDa. It can be used as raw materials to prepare a series of pectin with different degrees of esterification.

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王艳翠,卢韵朵,史吉平,刘莉,李保国.复合酶法提取苹果渣中的果胶及产品性质分析[J].食品与生物技术学报,2019,38(5):30-36.

WANG Yancui, LU Yunduo, SHI Jiping, LIU Li, LI Baoguo. Extraction of Pectin from Apple Pomace by Complex Enzymes and Analysis of Product Properties[J]. Journal of Food Science and Biotechnology,2019,38(5):30-36.

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在线发布日期: 2019-07-26
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