摘要
以籽用南瓜果肉为原料,将酶法与三氯乙酸法相结合,优化提取后果胶的脱蛋白工艺。以果胶留存率与脱蛋白率检测结果为依据,通过单因素试验分析,确定正交设计参数范围,优化酶联合三氯乙酸(ETCA)法脱蛋白,对脱蛋白前后南瓜果胶清除羟基自由基活性进行检测。结果表明,ETCA法最优参数为酶浓度0.5%,酶解时间1.5 h,酶解温度50℃,验证试验结果显示:脱蛋白率可达83.28%,果胶留存率可达76.4%,方差分析与直观分析结果相一致,其中酶用量对果胶脱蛋白所起作用最显著。羟基自由基清除试验结果显示:脱蛋白后的果胶比脱蛋白前的果胶具有更强的抗氧化活性。
Using pumpkin pulp as the raw material,the deproteinization process of extracted pectin is optimized by enzyme method and trichloroacetic acid method.Based on the detection results of pectin retention rate and deproteinization rate,the range of orthogonal design parameters is determined through single factor experiment analysis.The enzyme combined with trichloroacetic acid(ETCA)method is optimized for deproteinization.The hydroxyl radical scavenging activity of pumpkin pectin before and after deproteinization is detected.The results show that the optimal parameters of ETCA method are enzyme concentration 0.5%,enzymolysis time 1.5 h and enzymolysis temperature 50℃.The verification experiment results show that the deproteinization rate could reach 83.28%and the retention rate of pectin could reach 76.4%.The results of variance analysis are consistent with that of the intuitive analysis,and the effect of enzyme additive amount on pectin deproteinization is the most significant.The results of hydroxyl radical scavenging test show that the deproteinized pectin has stronger antioxidant activity than the pre-deproteinized pectin.
作者
李晓娟
唐彦武
李柱刚
王珣
赵曦
冷春旭
陆杰
LI Xiao-juan;TANG Yan-wu;LI Zhu-gang;WANG Xun;ZHAO Xi;LENG Chun-xu;LU Jie(Biotechnology Research Institute,Heilongjiang Academy of Agricultural Sciences,Harbin 150028,China;College of Life Science,Heilongjiang University,Harbin 150080,China;Institute of Tillage and Cultivation,Heilongjiang Academy of Agricultural Sciences,Harbin 150028,China;Qiqihar Branch of Heilongjiang Academy of Agricultural Sciences,Qiqihar 161006,China;Heilongjiang Pumpkin Breeding and Deep Processing Engineering Technology Research Center,Harbin 150028,China)
出处
《中国调味品》
CAS
北大核心
2021年第7期80-84,共5页
China Condiment
基金
黑龙江省自然科学基金(C2018062)
黑龙江省农业科学院创新工程项目(2019YYYF021)
黑龙江省农业科学院“农业科技创新跨越工程”专项(HNK2019CX06-04)。
关键词
南瓜
果胶
分离
脱蛋白
抗氧化
pumpkin
pectin
separation
deproteinization
antioxidation
