Research on the compound enzymatic extraction process of pectin from passionflower peel

LIU Yun-hua; HUANG Wei; GUO Mei-yuan; HUANG Miao-yun

doi:10.13386/j.issn1002-0306.2017.18.023

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Science and Technology of Food Industry > 2017 > (18): 117-122. > DOI: 10.13386/j.issn1002-0306.2017.18.023

LIU Yun-hua, HUANG Wei, GUO Mei-yuan, HUANG Miao-yun. Research on the compound enzymatic extraction process of pectin from passionflower peel[J]. Science and Technology of Food Industry, 2017, (18): 117-122. DOI: 10.13386/j.issn1002-0306.2017.18.023

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Research on the compound enzymatic extraction process of pectin from passionflower peel

College of Food Science, South China Agricultural University
Zheng Yi Pin Biological Technology Co., Ltd.of Chaozhou City

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Received Date: January 08, 2017

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Abstract

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%.
- Passionflower,
- pectin,
- enzyme,
- extraction

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