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

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...

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 conditions. In addition, the structure of the enzyme itself is complex, so that the extraction efficiency of the same enzyme from different manufacturers is also different, and In the research of enzymatic extraction of pectin at home and abroad, there are common problems that the cost of extraction enzymes is high and it is difficult to realize industrialization (Han Dongmei et al. Food Industry Science and Technology, 2011, 32(2): 183)