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中国精品科技期刊2020
甘薯果胶纯化工艺研究[J]. 食品工业科技, 2013, (02): 256-258. DOI: 10.13386/j.issn1002-0306.2013.02.072
引用本文: 甘薯果胶纯化工艺研究[J]. 食品工业科技, 2013, (02): 256-258. DOI: 10.13386/j.issn1002-0306.2013.02.072
Study on purification of sweet potato pectin[J]. Science and Technology of Food Industry, 2013, (02): 256-258. DOI: 10.13386/j.issn1002-0306.2013.02.072
Citation: Study on purification of sweet potato pectin[J]. Science and Technology of Food Industry, 2013, (02): 256-258. DOI: 10.13386/j.issn1002-0306.2013.02.072

甘薯果胶纯化工艺研究

Study on purification of sweet potato pectin

  • 摘要: 采用活性炭法、硅藻土法、超滤膜等对甘薯果胶进行脱色处理,并采用蛋白酶水解除去提取液中蛋白质。结果表明,活性炭用量2.0%,温度50℃,脱色时间为40min效果较好;超滤膜法脱色得率为85%~92%,工艺简便,成本较低。脱色同时还可以去除其他小分子物质,并且适合工业化连续生产。 

     

    Abstract: Sweet potato pectin was decolorizated with activated carbon, diatomite, ultrafiltration and ion exchange resin. The protein was hydrolyzed by protease. The result showed that better decolorization conditions were: activated carbon dosage 2.0%, temperature 50℃, time 40min. The reflux rate was 85% to 92% with ultrafiltration membrane decolorization. The process was simple and of low cost. The other small molecule was also removed during this process. It was also suitable for industrial continuous production.

     

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