响应面法优化蒸汽爆破技术提取苹果果胶工艺

doi:10.7506/spkx1002-6630-201714042

食品科学 ›› 2017, Vol. 38 ›› Issue (14): 270-275.doi: 10.7506/spkx1002-6630-201714042

响应面法优化蒸汽爆破技术提取苹果果胶工艺

孙俊良，杜寒梅，梁新红，焦中高，冉军舰，何鸿举，朱明明

（1.河南科技学院食品学院，河南?新乡 453003；2.中国农业科学院郑州果树研究所，河南?郑州 450009）

出版日期:2017-07-25 发布日期:2017-09-06
基金资助:
中国农业科学院科技创新工程专项（CAAS-ASTIP-2015-ZFRI）；河南科技学院科技创新基金项目（2015006）；河南科技学院高层次人才科研项目（2015016）；河南科技学院大学生“百农英才”创新项目（BNYC2016-2-15）

Optimization of Apple Pomace Pectin Extraction by Steam Explosion Employing Response Surface Methodology

SUN Junliang, DU Hanmei, LIANG Xinhong, JIAO Zhonggao, RAN Junjian, HE Hongju, ZHU Mingming

(1. School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, China)

Online:2017-07-25 Published:2017-09-06

摘要/Abstract

摘要： 采用Na2CO3预浸-蒸汽爆破技术提高苹果渣中果胶提取得率。在单因素试验基础上采用响应面法确定Na2CO3预浸质量分数和蒸汽爆破最佳工艺参数。结果表明：响应面法优化蒸汽爆破技术提高苹果渣中果胶得率的最佳工艺为Na2CO3质量分数6%、蒸汽爆破压力0.6?MPa、蒸汽爆破维压时间174?s，此时果胶得率达21.42%，与未蒸汽爆破相比果胶得率提高10.96%，酯化度提高12.25%，乳化活性提高20.47?m2/g，乳化稳定性提高36.37?min，扫描电镜显示蒸汽爆破前的苹果渣和果胶表面光滑结构完整，经蒸汽爆破后均变为疏松。蒸汽爆破技术提高了果胶的得率、酯化度、乳化活性、乳化稳定性，为果胶生产提供了理论及实践依据。

关键词: 蒸汽爆破, 果胶, 提取工艺, 响应面

Abstract: Pre-soaking in aqueous Na2CO3 solution followed by steam explosion was employed in the extraction of apple pomace pectin for the purpose of improving the product yield. Processing parameters were optimized using a combination of one-factor-at-a-time method and response surface methodology. The results showed that a Na2CO3 concentration of 6% and an explosion pressure of 0.6 MPa maintained for 174 s were found to be optimal the maximum pectin yield of 21.42%, 10.96% higher than that obtained without steam explosion. In addition, the esterification degree, emulsifying activity and emulsion stability of pectin were increased by 12.25%, 20.47 m2/g, and 36.37 min, respectively by steam explosion. Scanning electron microscopy results revealed that the surface of both apple pomace and pectin extracted without steam explosion was smooth and complete, which became loose after steam explosion. The application of steam explosion in pectin extraction from apple pomace could improve the yield, esterification degree, emulsifying activity and emulsion stability of pectin. This research can provide theoretical and practical evidence for the production of apple pectin.

Key words: steam explosion, pectin, extraction process, response surface methodology

中图分类号:

TS201.1

孙俊良，杜寒梅，梁新红，焦中高，冉军舰，何鸿举，朱明明. 响应面法优化蒸汽爆破技术提取苹果果胶工艺[J]. 食品科学, 2017, 38(14): 270-275.

SUN Junliang, DU Hanmei, LIANG Xinhong, JIAO Zhonggao, RAN Junjian, HE Hongju, ZHU Mingming. Optimization of Apple Pomace Pectin Extraction by Steam Explosion Employing Response Surface Methodology[J]. FOOD SCIENCE, 2017, 38(14): 270-275.

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响应面法优化蒸汽爆破技术提取苹果果胶工艺

Optimization of Apple Pomace Pectin Extraction by Steam Explosion Employing Response Surface Methodology

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