酶法制备低甲氧基果胶的工艺优化研究

Optimization on enzymatic preparation of low-methoxy pectin

以酸橙皮渣为原料,在酸法提取果胶的基础上,向果胶提取液中加入外源性果胶酯酶,制备低甲氧基果胶。通过单因素试验和Box-Behnken设计以及响应面分析确定酶法制备低甲氧基果胶的最佳工艺参数为加入经1000倍稀释的果胶酯酶5.39mL、反应50min、42.71℃、pH4.61,在此条件下果胶酯化度由67.83%降低至42.55%。

On the basis of the acid extraction on pectin from the lime peel, the exogenous pectin esterase was added into pectin extracts for low-methoxy pectin preparation. The optimum parameters, for the enzymatic preparation of low-methoxy pectin, were determined by the Box-Behnken design and response surface analysis based on the single-factor test. By adding 1 000-fold diluted pectin esterase 5.39 mL, and reacting in the conditions of 42.71 ℃, pH 4.61 for 50 min, the esterification degree of pectin was reduced from 67.83% to 42.55%.