酸酶联合法制备南瓜果胶的研究
发布时间：2018-11-09 16:06
【摘要】：以南瓜为原料,用稀酸进行预处理,再利用复合酶水解制备南瓜果胶,通过单因素和正交实验确定酸酶联合法制备南瓜果胶的最佳工艺。结果表明:酸预处理的最佳工艺条件为:酸解液p H 2.0,酸解温度90℃,酸解时间1.5h,液料比6.0m L/g;复合酶水解的最佳工艺条件为:复合酶总用量为90mg/100g,纤维素酶和半纤维素酶质量比为1.3∶1,酶解温度50℃,酶解p H 4.5,酶解时间2.0h。在该条件下,最终南瓜果胶提取率为0.86%。
[Abstract]:Pumpkin pectin was prepared from pumpkin by pretreatment with dilute acid and hydrolyzed by complex enzyme. The optimum preparation process of pumpkin pectin was determined by single factor and orthogonal experiment. The results show that the optimum technological conditions of acid pretreatment are as follows: acid hydrolysis solution pH 2.0, acid hydrolysis temperature 90 鈩，
本文编号：2320898
[Abstract]:Pumpkin pectin was prepared from pumpkin by pretreatment with dilute acid and hydrolyzed by complex enzyme. The optimum preparation process of pumpkin pectin was determined by single factor and orthogonal experiment. The results show that the optimum technological conditions of acid pretreatment are as follows: acid hydrolysis solution pH 2.0, acid hydrolysis temperature 90 鈩，
本文编号：2320898
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