原果胶酶提取桔柚皮中果胶的研究

Study on Pectin Extraction by Protopectinase from Citrus Peel

利用微生物原果胶酶酶法提取果胶,可克服工业酸法生产的诸多不足并得到质量稳定的果胶产品。将AspergillusspXZ-131菌株振荡培养3d,过滤得到原果胶酶粗酶液。将其处理桔柚皮,研究不同反应时间、温度、pH值、料液比对原果胶酶作用原果胶,释放果胶的影响。研究结果表明:最佳条件是25℃、pH3.0、料液比1:2和反应5h。在此反应条件下果胶产率达35.7%。

Extration of Pectin by protopectinase could be used to reduce the shortcomings in current industry processing of pectin production as well as to stabilize the pectin with high quality. Crude propectinase was obtained by fermentation of Aspergillus sp XZ-131. The cirtus peel, containing protopectin was reacted with crude protopectinase in different conditions, such as varying pH, ratio of peel to water, reaction time and temperature, in order to find out the optimum conditions for extraction of pectin. The results were showed as follows: cirtus peel suspended in pH3.0 fermentation broth (1:2W/V) and the reaction proceeded for 5 hours at 25℃. 35.7% of pectin was extracted in these condition.