Method for extracting pectin in passiflora edulis peel through microwave-assisted enzymatic method

An enzymatic extraction, microwave-assisted technology, applied in the biological field, to achieve the effect of good pectin quality

Inactive Publication Date: 2019-03-01
FUJIAN UNIV OF TRADITIONAL CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, microwave-assisted enzymatic method is rarely studied by scholars, and the use of microwave-assisted enzymatic method to extract pectin in passion fruit peel has not been reported in the literature.

Method used

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  • Method for extracting pectin in passiflora edulis peel through microwave-assisted enzymatic method
  • Method for extracting pectin in passiflora edulis peel through microwave-assisted enzymatic method
  • Method for extracting pectin in passiflora edulis peel through microwave-assisted enzymatic method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Single factor experiment of embodiment 1 microwave enzymatic extraction of passion fruit peel pectin

[0024] After cleaning the fresh passion fruit peel, cut it into small pieces, boil it in 100°C water for 4 minutes to inactivate the pectinase activity, then rinse it with distilled water for 4 times until the rinse solution is colorless, drain it with two layers of gauze, and then put it in the Dried in a drying oven at 60°C, put the dried peel in a multi-functional pulverizer, pulverized it, passed through a 100-mesh sieve, and obtained the peel powder for later use.

[0025] The operation is as follows: Weigh the peel powder, add distilled water according to a certain ratio of material to liquid and mix evenly, put it in a microwave oven under acidic conditions and microwave for a certain period of time, take it out, after cooling to room temperature, adjust the pH value with hydrochloric acid, add cellulase, and place After enzymatic hydrolysis in a constant temper...

Embodiment 2

[0053] After cleaning the fresh passion fruit peel, cut it into small pieces, boil it in 100°C water for 4 minutes to inactivate the pectinase activity, then rinse it with distilled water for 4 times until the rinse solution is colorless, drain it with two layers of gauze, and then put it in the Dried in a drying oven at 60°C, put the dried peel in a multifunctional pulverizer, and pulverized it, passed through a 100-mesh sieve, and obtained the peel powder for later use;

[0054] Weigh 1.00 g of peel powder, add distilled water and mix evenly according to the ratio of material to liquid 1:30, put it in a microwave oven for 3 minutes under acidic conditions, take it out, and after cooling to room temperature, adjust the pH value to 6.0 with hydrochloric acid, add cellulase 0.4g / 100mL, put it in a constant temperature water bath at 45°C for 3 hours, inactivate the enzyme in a boiling water bath, and centrifuge and filter while it is hot to obtain a pectin extract, add 95% ethan...

Embodiment 3

[0057] The pectin prepared in Example 2 and the optimal process conditions of the traditional acid extraction method in the reference (reference: Huang Yongchun, Ma Yuefei, Xie Qingruo, et al. Ultrasonic-assisted extraction of pectin from passion fruit peel[J]. Food Science, 2006, (10): 341-344.) The physical and chemical properties of the pectin extracted from the passion fruit peel were analyzed and compared, as shown in Table 3. The results show that the pectin extracted by the two methods is high-ester pectin (esterification degree = 50%), and the total galacturonic acid content is in line with the national food safety standard GB25533-2010 (total galacturonic acid = 65 % ), but the physical and chemical properties of the pectin prepared in Example 3 of the present invention are higher than those of the traditional acid extraction method, and have good pectin properties.

[0058] Table 3 Pectin characteristics of microwave-assisted enzymatic method and traditional acid ext...

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Abstract

The invention provides a method for extracting pectin in passiflora edulis peel through a microwave-assisted enzymatic method. The method is characterized in that parameters of a technology for extracting the pectin in the passiflora edulis peel by taking passiflora edulis peel as a raw material and adopting the microwave-assisted enzymatic method are as follows: a material-liquid ratio is 1 g/mL:30 g/mL, the microwave time is 3 minutes, the pH (Potential of Hydrogen) of enzyme extraction is 6.0, the concentration of cellulase is 0.4 g/100 mL, the enzyme extraction temperature is 45 DEG C, andthe enzyme extraction time is 3 hours. The extraction rate, the esterification degree, the total galacturnic acid content, the gelatinous degree, the expansion force and the water-retaining capacityof the pectin extracted through the extraction method are all higher than those of passiflora edulis peel pectin extracted through a traditional acid extraction method, and the pectin belongs to high-ester pectin (the esterification degree is greater than or equal to 50 percent). The pectin is applied to preparation of jelly and fruit soft sweets, and better pectin quality is expressed.

Description

technical field [0001] The invention relates to the field of biological technology, in particular to a microwave-assisted enzymatic extraction method for pectin in passion fruit peel. Background technique [0002] Pectin is a high-molecular-weight polymer, which is a kind of carbohydrate, and widely exists in the intercellular layer between adjacent cell walls in plants. Pectin can be used as a thickener, gelling agent, or protein stabilizer due to its gelling properties. It is widely used in fields such as food, medicine and cosmetics, and has high application value. At present, 80% of the pectin in my country's market comes from imports. The low production capacity of domestic pectin and the poorer product quality compared with imported ones have seriously affected the development of my country's pectin industry. [0003] Passiflora ( Passiflora edulis ) is the Passiflora family ( Passifloraceae ) Passiflora ( Passiflora L. ) perennial evergreen vines, its juice con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/06
CPCC08B37/0048
Inventor 谢勇林学英陈倩倩
Owner FUJIAN UNIV OF TRADITIONAL CHINESE MEDICINE
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