基于生物酶法提取费约果果胶及其理化性质的研究OACSTPCD

Feijoa fruit was used as raw material,effects of enzymes on the yield of pectin and the physicochemical properties of the pectin were compared.Enzymes including cellulase,xylanase and complex of these two enzymes were tested,and the physicochemical properties of extracted pectin were compared.The results showed that,the pectin extraction rate was 11.35%when cellulase concentration was 200 U/g,and the yield of pectin was 7.41%when xylanase was 150 U/g;and the pectin yield reached 11.99%,higher than any of these two single enzymes,when the two enzymes were mixed(150 U/g xylanase and 300 U/g cellulase)at the ratio of 1∶1.5.The molecular weight of pectin obtained by different methods was between 600〜1200 kDa,and the solubility was in the range of 96.1%〜98.5%.Scanning electron microscopy(SEM)showed that the structure of pectin obtained by cellulase was irregular fiber rod;the pectin extracted by xylanase showed a thick sheet structure;and the pectin obtained by hot acid method was a loose flake layer.FTIR spectra showed that the characteristic peaks of polysaccharides were found in the range of 500〜4000 cm-1.In conclusion,the feijoa pectin obtained through different methods had good physical and chemical properties,so feijoa could be used as the preferred raw material for extracting pectin.