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超声波联合果胶酸酶提取柚皮果胶的工艺研究

超声波联合果胶酸酶提取柚皮果胶的工艺研究[J]. 食品工业科技, 2013, (01): 164-167. doi: 10.13386/j.issn1002-0306.2013.01.024
引用本文: 超声波联合果胶酸酶提取柚皮果胶的工艺研究[J]. 食品工业科技, 2013, (01): 164-167. doi: 10.13386/j.issn1002-0306.2013.01.024
Study on the grapefruit peel pectin extraction by ultrasonic assisted with pectinesterase[J]. Science and Technology of Food Industry, 2013, (01): 164-167. doi: 10.13386/j.issn1002-0306.2013.01.024
Citation: Study on the grapefruit peel pectin extraction by ultrasonic assisted with pectinesterase[J]. Science and Technology of Food Industry, 2013, (01): 164-167. doi: 10.13386/j.issn1002-0306.2013.01.024

超声波联合果胶酸酶提取柚皮果胶的工艺研究

doi: 10.13386/j.issn1002-0306.2013.01.024
详细信息
  • 中图分类号: TQ432.71

Study on the grapefruit peel pectin extraction by ultrasonic assisted with pectinesterase

  • 摘要: 采用超声波对柚皮进行处理,然后加入复合酶提取果胶,可减少无机酸对环境的污染。红外光谱分析表明果胶中含有较多的糖类物质,不含蛋白。在单因素实验的基础上采用正交实验对实验结果进行优化,在超声波功率240W、超声频率24kHz、超声波处理时间20min、单次提取时间50min、缓冲液pH5.5、酶提取温度55℃、酶液用量0.9%的条件下,柚皮果胶的平均提取量为236.2mg/g,远高于相同工艺条件下常规水浴法提取的果胶提取量。 
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  • 收稿日期:  2012-07-16

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