摘要
为提高柑橘皮果胶提取质量,本研究通过单因素及正交试验研究了纤维素酶与耐高温淀粉酶复合酶法对柑橘皮中果胶提取的影响。复合酶提取柑橘皮果胶的最佳工艺条件为:纤维素酶及耐高温淀粉酶的加量为45 U/g柑橘皮粉,pH为5.0,于55℃下提取3.0 h。该条件下提取率为36.48%。
To improve the quality of pectin, the extraction of pectin from citrus peels was studied and optimized by compound enzyme including cellulase and amylase through single-factor and orthogonal test. The optimal conditions of extraction were as follows： 45 U/g cellulase and amylase, pH 5.0, 55℃ for 3.0 h. In the above conditions, the extraction rate of orange peel pectin is 36.48 %.
出处
《食品研究与开发》
CAS
北大核心
2014年第5期13-16,共4页
Food Research and Development
基金
广东高校特色调味品工程技术开发中心建设项目(GCZX-B1103)
广东轻工职业技术学院自然科学基金项目(KJ201210)
