响应面法优化蒸汽爆破技术提取苹果果胶工艺

Optimization of Apple Pomace Pectin Extraction by Steam Explosion Employing Response Surface Methodology

采用Na_2CO_3预浸-蒸汽爆破技术提高苹果渣中果胶提取得率。在单因素试验基础上采用响应面法确定Na_2CO_3预浸质量分数和蒸汽爆破最佳工艺参数。结果表明:响应面法优化蒸汽爆破技术提高苹果渣中果胶得率的最佳工艺为Na_2CO_3质量分数6%、蒸汽爆破压力0.6 MPa、蒸汽爆破维压时间174 s,此时果胶得率达21.42%,与未蒸汽爆破相比果胶得率提高10.96%,酯化度提高12.25%,乳化活性提高20.47 m^2/g,乳化稳定性提高36.37 min,扫描电镜显示蒸汽爆破前的苹果渣和果胶表面光滑结构完整,经蒸汽爆破后均变为疏松。蒸汽爆破技术提高了果胶的得率、酯化度、乳化活性、乳化稳定性,为果胶生产提供了理论及实践依据。

Pre-soaking in aqueous Na2CO3solution followed by steam explosion was employed in the extraction of applepomace pectin for the purpose of improving the product yield.Processing parameters were optimized using a combinationof one-factor-at-a-time method and response surface methodology.The results showed that a Na2CO3concentration of6%and an explosion pressure of0.6MPa maintained for174s were found to be optimal the maximum pectin yield of21.42%,10.96%higher than that obtained without steam explosion.In addition,the esterification degree,emulsifying activityand emulsion stability of pectin were increased by12.25%,20.47m2/g,and36.37min,respectively by steam explosion.Scanning electron microscopy results revealed that the surface of both apple pomace and pectin extracted without steamexplosion was smooth and complete,which became loose after steam explosion.The application of steam explosion in pectinextraction from apple pomace could improve the yield,esterification degree,emulsifying activity and emulsion stability ofpectin.This research can provide theoretical and practical evidence for the production of apple pectin.