酶解法提取苹果渣中果胶工艺

Extraction of Pectin from Apple Pomace by Enzymatic Method

以苹果渣为原料,采用酶解法提取果胶。研究酶的类型对果胶提取率的影响,根据单因素试验和正交法相结合的方法探究果胶提取的最优工艺条件。结果表明:木聚糖酶和纤维素酶复合酶酶解效果较优。果胶提取分离最优工艺条件为pH值5.5、酶解温度55℃、酶解时间4 h。在最优条件下获得的粗果胶提取率为12.2%,果胶产品色泽好,纯度高,品质较优。

Pectin was extracted from apple pomace by enzymatic extraction method.Firstly,the effect of enzyme type on the extraction rate of pectin was studied.Secondly,the optimal conditions of pectin extraction were investigated by single factor experiment and orthogonal method.The results show that the enzymolysis effect of xylanase and cellulase is better.The optimal conditions for pectin extraction were pH 5.5,enzymatic hydrolysis temperature 55℃and enzymatic hydrolysis time 4 h.Under the optimal conditions,the extraction rate of crude pectin is 12.2%.The pectin product had good color,high purity and better quality.