Cellulase and protease preparations can extract Pectins from various plant byproducts
Cellulase and protease preparations can extract Pectins from various plant byproducts
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DOI：
10.1021/jf0617824
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发表时间：
2006-11-15
影响因子：
6.1
通讯作者：
Bonnin, Estelle
中科院分区：
文献类型：
--
作者：
Panouille, Maud;Thibault, Jean-Francois;Bonnin, Estelle
研究了使用蛋白酶和纤维素酶制剂从植物副产品（菊苣、花椰菜）中提取果胶的方法。不同的酶制剂，其特征在于它们对蛋白质，纤维素和果胶的活性。然后测试这些制剂的果胶提取，并优化提取条件（酶的性质和浓度，孵育时间）。比较了酶法和酸法的提取效果，并将其结合在连续提取中。本研究表明，利用纤维素酶和蛋白酶提取果胶是可行的。酶可以以比酸（类似于28%）更高的产率（类似于35%）提取果胶，但是酶提取的果胶具有比酸提取的果胶（500 000 g/mol）更小的摩尔质量（300 000 g/mol）。不同的假设进行了测试和讨论，以解释这种质量差异。
The use of protease and cellulase preparations to extract pectins from plant byproducts (chicory, cauliflower) was investigated. Different enzymatic preparations were characterized by their activities toward proteins, cellulose, and pectins. These preparations were then tested regarding pectin extraction, and extraction conditions ( nature and concentration of enzyme, incubation time) were optimized. Enzymatic and acidic extractions were compared and also combined in sequential extractions. This study shows that it is possible to extract pectins by using cellulases and proteases. Enzymes can extract pectins with a higher yield (similar to 35%) than acid (similar to 28%) but enzyme-extracted pectins have a smaller molar mass (300 000 g/mol) than acid-extracted pectins (500 000 g/mol). Different hypotheses are tested and discussed to explain this mass difference.