食品科学 ›› 1998, Vol. 19 ›› Issue (7): 23-26.

• 食品科学 • 上一篇    下一篇

无花果蛋白酶和果胶的综合提取

 杨萌, 吕源玲, 王洪新   

  1. 无锡轻工大学中央研究所
  • 出版日期:1998-07-15 发布日期:2011-12-12

 YANG  Meng, 吕Yuan-Ling , WANG  Hong-Xin   

  • Online:1998-07-15 Published:2011-12-12

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: 无花果, 无花果蛋白酶, 果胶

Abstract: 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.

Key words: Ficus carica Ficin Pectin