摘要
实验以西番莲果皮为原料,以酶解pH、酶解时间、酶解温度、酶浓度与液料比为单因素,分别研究了四种酶(纤维素酶、半纤维素酶、木质素酶、淀粉酶)对西番莲果皮中果胶提取的影响,并确定将纤维素酶、半纤维素酶与木质素酶三者进行复配,然后以酶解p H、酶解时间、酶解温度和液料比为因子进行四因素三水平正交实验,以优化复合酶酶解工艺,最后通过响应面实验,确定了复合酶的添加量。实验优选得复合酶最适配比和最适酶解提取条件为:将纤维素酶0.8 g/100 g、半纤维素酶1.2 g/100 g、木质素酶0.2 g/100 g进行复配,液料比为6∶1 m L/g,p H为4,提取温度40℃,提取3.5 h,此时西番莲果皮的果胶提取得率可以达到2.63%±0.021%。
Passionflower peel was used as raw materials in the reseach.With enzyme solution p H,hydrolysis time,hydrolysis temperature,enzyme concentration and ratio of liquid to material as single factors,the effects of four kinds of enzyme（ cellulase,hemicellulase and lignin enzymes,amylase） on pectin extraction from the passionflower peel were studied. And the enzyme combination consists cellulose,hemicellulase and lignin enzymes were determined. Through L_9（ 3~4） orthogonal experiment and response surface test,the enzymatic hydrolysis and enzyme concentration were optimized. the optimal enzymatic hydrolysis conditions were as follows： cellulose enzymes 0.8 g/100 g,hemicellulase 1.2 g/100 g,and lignin 0.2 g/100 g,ratio of liquid to material（ m L/g） 6∶ 1,p H value 4,extraction lasts for 3.5 h under the temperature of 40 ℃,the pectin gain rate can reach2.63% ± 0.021%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第18期117-122,128,共7页
Science and Technology of Food Industry
基金
广东省级科技计划项目(2014B010102002)
关键词
西番莲
果胶
酶
提取
Passionflower
pectin
enzyme
extraction
