木瓜果皮中果胶的复合酶法提取工艺优化及产品性质分析

Optimization of extraction process of pectin from papaya peel by complex enzymes and analysis of product properties

中文关键词:  木瓜果皮  粗果胶  复合酶  果胶提取

英文关键词:papaya peel  crude pectin  complex enzymes  pectin extraction

中文摘要:

      目的 优化木聚糖酶与纤维素酶组成的复合酶法提取木瓜果皮果胶工艺, 并对其产品性质进行初步分析。方法 以木瓜果皮为原料, 采用单因素实验分析单一酶用量、复合酶比例、复合酶量、料液比、pH、酶解温度和酶解时间因素对粗果胶得率的影响, 在单因素实验基础上设计正交实验获得最佳提取工艺参数。结果 优化得到的粗果胶最佳提取工艺为: 酶解温度为60 ℃、酶解时间为3 h、料液比为1:50 (g:mL)、复合酶量为120 U/g, 最终粗果胶得率为28.67%。在此条件下所得木瓜果皮粗果胶制品达到国家标准要求, 酯化度为62.4%, 属于高酯果胶。结论 本研究首次使用复合酶对木瓜果皮中的粗果胶提取进行了工艺优化, 所建立的木瓜果皮果胶提取方法高效、环保。

英文摘要:

      Objective To optimize the extraction process of pectin from papaya peel by xylanase and cellulase, and analyze the properties of the product. Methods Papaya peel was used as raw material, the effects of single enzyme dosages, complex enzymes ratio, complex enzymes dosage, solid-liquid ratio, pH, enzymolysis temperature and enzymolysis time on the yields of crude pectin were analyzed by single factor experiment, the orthogonal experiment was designed to obtain the best extraction process parameters. Results The optimum extraction process of crude pectin was as follows: Enzymolysis temperature of 60 ℃, enzymolysis time of 3 h, solid-liquid ratio of 1:50 (g:mL), complex enzymes dosage of 120 U/g, the final yield of crude pectin was 28.67%. Under these conditions, the crude pectin from papaya peel reached the national standard requirements, and the degree of esterification was 62.4%, belonging to high ester pectin. Conclusion The extraction process of crude pectin from papaya peel has been optimized by complex enzymes for the first time in this study, and the established method is efficient and environmentally friendly.