Research on the compound enzymatic extraction process of pectin from passionflower peel
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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%。Abstract: 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 L9 ( 34) 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%.
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Keywords:
- Passionflower /
- pectin /
- enzyme /
- extraction
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