Method for extracting pectin from lemon peel residues by utilizing enzymatic method

A lemon zest and pectin technology is applied in the field of extracting pectin from lemon zest by enzymatic method, which can solve the problems of difficult industrialization, different enzyme composition ratios, and different extraction efficiencies. The effect of reducing the dosage and improving the extraction efficiency

Inactive Publication Date: 2013-08-07
NEIJIANG NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although enzymatic extraction of pectin is due to the high efficiency and specificity of enzyme action, high pectin yield, simple production process and equipment, easy control of the process, and better maintenance of the gel degree of the product, but due to the use of Enzymes are mainly derived from microbial culture, so the composition ratio of enzymes will be different due to differences in bacterial species and culture con...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Put the lemon zest into water twice the tare weight, heat and boil for 5 minutes to destroy the pectinase in the lemon zest, rinse it with water until it is colorless, and initially remove the aromatic substances, sugar, bitter substances and pigments, etc. A kind of non-colloidal substance, oven dry, pulverize; The citric acid-sodium citrate buffer solution of 5 is mixed with the lemon peel residue that pulverizes by weight ratio 1:15 and pH, then add 0.01% cellulose by weight of lemon peel residue Slowly stir the enzyme, heat and extract at 50°C for 3 hours; centrifuge the pectin extract to obtain the pectin solution; wash the pectin solution with an equal volume of water, then centrifuge, combine the filtrate, and concentrate the combined filtrate to the point before concentration. 1 / 2 of the volume of the extract, i.e. rapid cooling; add 0.5% hydrogen peroxide by mass of the pectin concentrate to the pectin concentrate, decolorize at room temperature for 30 minutes, ...

Embodiment 2

[0032] Put the lemon zest into water twice the tare weight, heat and boil for 5 minutes, dry and crush; mix the crushed lemon zest with citric acid-sodium citrate buffer solution with a pH of 6 at a weight ratio of 1:30 Mix them, then add 0.05% cellulase based on the weight of lemon peel and stir slowly, and keep warm at 40°C for 4 h; centrifuge the pectin extract to obtain the pectin solution; wash the pectin solution with an equal volume of water, Centrifuge again, combine the filtrate, concentrate the combined filtrate to 1 / 3 of the volume of the extract before concentration, and then cool it rapidly; add 1.0% hydrogen peroxide by mass of the pectin concentrate to the pectin concentrate, and decolorize at room temperature for 40 min , then add 2 times the concentration of 95% ethanol, let it stand for 30min, filter; then add 2 times the weight of 75% ethanol to the filter cake to wash, repeatedly wash 4 times, filter, wash and dehydrate with 95% ethanol, dry, After crushing...

Embodiment 3

[0035] Put the lemon zest into water 2.3 times the tare weight, heat and boil for 5 minutes, dry and crush; buffer the crushed lemon zest with citric acid monobasic sodium hydrogen phosphate with a pH of 7 at a weight ratio of 1:25 mixed solution, then added 0.1% ficin based on the weight of lemon peel and stirred slowly, and kept at 70°C for extraction for 5 h; centrifuged the pectin extract to obtain pectin solution; washed the pectin solution with an equal volume of water, Centrifuge again, combine the filtrate, concentrate the combined filtrate to 1 / 3 of the volume of the extract before concentration, and then cool it quickly; add 2.0% hydrogen peroxide by mass of the pectin concentrate to the pectin concentrate, and decolorize at room temperature for 50 min , then add 2 times the concentration of 95% ethanol, let it stand for 60min, filter; then add 2.3 times the weight of 75% ethanol to the filter cake to wash, wash repeatedly 5 times, filter, wash and dehydrate with 95% ...

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Abstract

The invention discloses a method for extracting pectin from lemon peel residues by utilizing an enzymatic method. The method comprises the following steps of: pre-treating lemon peel residues; mixing the pre-treated lemon peel residues with a buffer solution having a pH value of 4-8 in a weight ratio of (1:15) to (1:30); adding 0.01%-0.3% of enzyme preparation in terms of the weight of the lemon peel residues for stirring and extracting for 1-5 hours under the temperature of 40 DEG C to 70 DEG C; and carrying out centrifugal separating, vacuum concentrating, cooling, discoloring, alcohol precipitating, sugar eliminating, drying and crushing in sequence to obtain a pectin powder finished product. According to the method for extracting pectin from lemon peel residues by utilizing the enzymatic method, the buffer solution with the pH value of 4-8 is added to be mixed with the enzyme preparation, so that the pectin extraction time is greatly shortened, the extraction efficiency is improved, the usage amount of the enzyme preparation is reduced, the extraction cost is lowered, and the pectin extraction rate and the product purity are further improved. Moreover, the used protease is mostly pure natural plant extracted from the plant, lower in price and more beneficial to realizing commercial application.

Description

technical field [0001] The invention belongs to the technical field of extracting pectin by an enzymatic method, and in particular relates to a method for extracting pectin from lemon peel residue by an enzymatic method. Background technique [0002] With the development of the modern fruit juice beverage industry, a large amount of waste pomace produced in the process of extracting juice from fresh fruit has not been effectively utilized for a long time, resulting in a huge waste of resources and serious pollution of the environment. If these fruit processing wastes are comprehensively processed, not only can resources be fully and rationally utilized, the comprehensive economic benefits of fruit processing can be greatly improved, and environmental pollution can also be reduced. Therefore, many scientific and technological workers began to study the extraction of soluble dietary fiber-pectin from waste pomace. [0003] Pectin has been recognized as one of the functional i...

Claims

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Application Information

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IPC IPC(8): C08B37/06
Inventor 谢峰王碧刘义武周文俊黄辉
Owner NEIJIANG NORMAL UNIV
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