| 酶法提取猕猴桃皮和渣中果胶的工艺研究 |
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| 引用本文： | 赵莎莎,姚晓丽,吴旻丹,金邦荃. 酶法提取猕猴桃皮和渣中果胶的工艺研究[J]. 安徽农业科学, 2011, 39(12): 7097-7100 |
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| 作者姓名： | 赵莎莎 姚晓丽 吴旻丹 金邦荃 |
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| 作者单位： | 南京师范大学食品科学与营养系,江苏南京,210097;南京师范大学食品科学与营养系,江苏南京,210097;南京师范大学食品科学与营养系,江苏南京,210097;南京师范大学食品科学与营养系,江苏南京,210097 |
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| 摘 要： | [目的]去除猕猴桃皮和渣中的淀粉和蛋白质,提取并制备膳食食用果胶。[方法]通过单因素和正交试验设计,分别确定0.4%淀粉酶和0.4%胰蛋白酶提取猕猴桃皮和渣中果胶的适宜工艺条件。[结果]0.4%淀粉酶可有效去除猕猴桃皮和渣中的淀粉,其适宜工艺条件为：料液比1∶10.0,50℃下酶解60 min;0.4%胰蛋白酶可有效去除猕猴桃皮和渣中的蛋白质,其适宜工艺条件为：料液比1∶10.0,35℃下酶解60 min。在最佳工艺条件下,经离心、浓缩得到果胶,其中猕猴桃皮和渣中的果胶得率分别为3.10%和1.39%。[结论]通过改良酶法,建立了猕猴桃皮和渣中果胶提取的适宜工艺。
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| 关 键 词： | 果胶 淀粉酶 胰蛋白酶 酶法 猕猴桃皮和渣 |
Research on the Extraction Technology of the Pectin from Kiwifruit Skin and Slag |
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| ZHAO Sha-sha et al. Research on the Extraction Technology of the Pectin from Kiwifruit Skin and Slag[J]. Journal of Anhui Agricultural Sciences, 2011, 39(12): 7097-7100 |
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| Authors: | ZHAO Sha-sha et al |
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| Affiliation: | ZHAO Sha-sha et al(Department of Food Science and Nutrition,Nanjing Normal University,Nanjing,Jiangsu 210097) |
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| Abstract: | [Objective] The pectin as food additive was prepared from the kiwifruit skin and slag after the starch and protein in kiwifruit skin and slag was removed.[Method] The suitable processing condition of the pectin was extracted from kiwifruit skin and slag based on the application of 0.4% amylase and 0.4% trypsin with single factor and orthogonal design.[Result] The application of 0.4% amylase could effectively remove the starch in kiwifruit skin and slag,which optimum condition was: the ratio of raw material ... |
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| Keywords: | Pectin Amylase Trypsin Enzyme Kiwifruit skin and slag |
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