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Position: Home > Articles > 无花果蛋白酶和果胶的综合提取 FOOD SCIENCE 1998 (7) 23-26

无花果蛋白酶和果胶的综合提取

作  者:
杨萌;吕源玲;王洪新
单  位:
无锡轻工大学中央研究所
关键词:
无花果;无花果蛋白酶;果胶
摘  要:
比较了无花果蛋白酶的两种提取方法,结果证明采用水抽提-鞣酸沉淀法优于有机溶剂法,前者得率为1‰,酶活为57U/g(均以鲜果计)。提取酶之后的果渣用水抽提-酒精沉淀法进行果胶的制备,能得到乳白色-淡黄色的果胶,得率为2%(以鲜果计)。并对不同成熟度的果实进行了研究,结果证明果实在5-7成熟时,有利于综合利用。
关键词:
Ficus carica Ficin Pectin
摘  要:
Two methods for the extraction of ficin from ficus carical have been taken into account The results show that the water--tannic acid method is better than the organic solvent method. The yield of ficin of the former method is 1‰, the enzyme activity is 57U/g (weight of fresh fruit). By using the alcohol method, After the extrartion of enzyme, a light yellow pectin was obtained from the dregs of fruits, The yield of pection is 2% .The fruits of different maturity were studied and it was showed that the fruit at 50% ~ 70% degree of mature has the most favorable results.

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