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响应面法优化纤维素酶辅助提取柑橘皮渣果胶工艺及产品质量研究

Optimization of Cellulase-assisted Extraction of Citrus Peel Pectin and Product Quality by Response Surface Methodology

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【作者】 丁倩殷钟意郑旭煦

【Author】 DING Qian;YIN Zhong-yi;ZHENG Xu-xu;School of Environment and Resources,Chongqing Technology and Business University;

【通讯作者】 殷钟意;

【机构】 重庆工商大学环境与资源学院

【摘要】 [目的]有效脱除榨汁厂新鲜柑橘皮渣的部分水分并获得较高品质的柑橘皮渣和果胶。[方法]利用纤维素酶法辅助提取柑橘皮渣的果胶,在单因素试验基础上采用响应面试验考察纤维素酶浓度、提取温度、提取时间对果胶提取率的影响,分析果胶提取前后柑橘皮渣的微观结构、含水率、主要营养成分含量以及果胶产品的品质。[结果]在纤维素酶浓度为0.9%、提取温度为46.15℃、提取时间为1.8 h的最优工艺条件下,果胶提取率达7.773%;与新鲜柑橘皮渣相比,提取果胶后的柑橘皮渣的孔隙率变大,比表面积增大45.32%,含水率下降16百分点,粗蛋白和粗纤维含量分别下降1.26百分点、0.61百分点,粗脂肪和粗灰分含量略微上升,果胶的理化性质达到GB 25533—2010国家标准要求。[结论]该法简单、快速,不仅能有效脱除新鲜柑橘皮渣的部分水分,维持其主要营养成分含量,而且还能制得较高品质的果胶成品,为柑橘皮渣的开发利用提供了新思路。

【Abstract】 [Objective]In order to effectively remove part of the moisture of fresh citrus peel residues in the juice plant and obtain higher quality citrus peel residues and pectin.[Method]The cellulase method was used to assist in the extraction of pectin from citrus peel residues. The response surface was used on the basis of a single factor test, the experiment investigated the effects of cellulase concentration, extraction temperature, and extraction time on the extraction rate of pectin, and analyzed the microstructure, moisture content, main nutrient content, and quality of pectin products of citrus peel residue before and after pectin extraction. [Result]Compared with fresh citrus peel, the porosity of citrus peel after extraction of pectin became larger, the specific surface area increased by 45.32%, the water content decreased by 16 percentage points, and the crude protein and crude fiber contents decreased by 1.26 percentage points and 0.61 percentage points, respectively.The fat and crude ash content increased slightly, and the physicochemical properties of pectin reached the national standard GB 25533—2010. [Conclusion]The method is simple and fast. It can not only effectively remove part of the moisture of fresh citrus peel and maintain its main nutrient content, but also produce a high-quality pectin finished product, which provides new ideas for development and utilization of citrus peel.

【基金】 重庆市社会民生科技创新专项(cstc2016shmszx80028)
  • 【文献出处】 安徽农业科学 ,Journal of Anhui Agricultural Sciences , 编辑部邮箱 ,2020年14期
  • 【分类号】TS209
  • 【被引频次】4
  • 【下载频次】410
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