摘要
利用植物蛋白酶-醇析法对柠檬皮果胶的提取工艺进行研究。考察液料比、缓冲液pH、提取时间、提取温度、酶浓度对果胶得率的影响,采用单因素试验及正交试验得到柠檬皮果胶的最佳提取工艺条件:提取时间50 min,温度54℃,p H 7.0,加酶量3 mg/g,液料比20∶1。在此条件下进行了3次平行试验,在平行实验中其重现性很好,结果表明此工艺条件确实是稳定性良好的最佳工艺条件,果胶平均得率为27.60%。
Lemon peel pectin was extracted by using plant protease - alcohol precipitation method. The effect of extraction parameters such as liquid material ratio, pH, extraction time, temperature, enzyme concentration on pectin yield was investigated. The optimal extraction conditions of lemon peel pectin was obtained by orthogonal experimentation on the basis of a series of single-factor experiments. The optimal conditions of extraction was extraction time 50 min, temperature 54 ℃, pH 7.0, the amount of enzyme 3 mg/g and the ratio of liquid to solid 20 : 1. The average extraction rate of pectin was achieved 27.60 % under the best conditions.
出处
《食品研究与开发》
CAS
北大核心
2015年第4期54-57,共4页
Food Research and Development
基金
大学生创新创业训练计划项目(X201316)
四川省教育厅培育项目(12ZZ012
14CZ0025)
关键词
植物蛋白酶
柠檬皮
正交试验
果胶
plant protease
lemon peel
orthogonal experimentation
pectin