金属离子对果胶酶的协同作用研究

The study of a synergistic effect of metallic ion on pectolase

以香蕉皮为原料,在固定pH值、温度、加热时间的实验条件下,采用酸醇沉淀的实验工艺,探讨不同金属离子(铜、铅、镁)及同种离子不同浓度对果胶提取率的影响,从而确定金属离子对果胶酶的协同作用。

Taking the banana skin as the raw material, in the fixed pH value, the temperature, heats up the time under the experimental condition, we use the acid mellow precipitation as the experimental craft and discuss different metallic ion （copper, lead, magnesium） and the homogeneous ion different density to the pectin extraction rate influence, thus determine metal ion pair pectolase synergism.