【摘要】：以南瓜為原料,用稀酸進行預(yù)處理,再利用復合酶水解制備南瓜果膠,通過單因素和正交實驗確定酸酶聯(lián)合法制備南瓜果膠的最佳工藝。結(jié)果表明:酸預(yù)處理的最佳工藝條件為:酸解液p H 2.0,酸解溫度90℃,酸解時間1.5h,液料比6.0m L/g;復合酶水解的最佳工藝條件為:復合酶總用量為90mg/100g,纖維素酶和半纖維素酶質(zhì)量比為1.3∶1,酶解溫度50℃,酶解p H 4.5,酶解時間2.0h。在該條件下,最終南瓜果膠提取率為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，

本文編號：2320898