Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast(®) 1.5 L.
Enzymatic Extraction and Characterization of Pectin from Cocoa Pod Husks (Theobroma cacao L.) Using Celluclast(®) 1.5 L.
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DOI：
10.3390/molecules26051473
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发表时间：
2021-03-09
期刊：
影响因子：
--
通讯作者：
Paz Astudillo IC
中科院分区：
文献类型：
--
作者：
Hennessey-Ramos L;Murillo-Arango W;Vasco-Correa J;Paz Astudillo IC
可可豆壳是可可豆加工过程中产生的废物。本研究旨在探索纤维素酶提取果胶的方法。采用中心组合设计法对提取工艺进行了优化，并用响应面法进行了分析。优化的工艺参数为：原料浓度(%)、加酶量(µL/g)、时间(H)。研究了三个因变量：果胶产量(g/100g干壳)(R2=97.02)、半乳糖醛酸含量(g/100g果胶)(R2=96.90)和半乳糖醛酸产率(g/100g原料)(R2=95.35)。在原料浓度为6.0%，L g−1加酶量为40µg/100g，发酵时间为18.54h的条件下，果胶得率为10.20g/100g，半乳糖醛酸得率为52.06g/100g果胶，半乳糖醛酸得率为5.31g/100g。采用化学萃取法，果胶得率为8.08g/100g，半乳糖醛酸含量为60.97g/100g。采用超声波辅助提取，果胶得率为8.28g/100g，半乳糖醛酸含量为42.77g/100g果胶。酶优化果胶具有这种生物材料的典型流变学和物理化学特性，为可可壳的有价化提供了一种有趣的替代方法。
Cocoa pod husks are a waste generated during the processing of cocoa beans. We aimed to explore the enzymatic extraction of pectin using cellulases. The extraction process was optimized using a central composite design (CCD) and analyzed by response surface methodology (RSM). The parameters optimized were feedstock concentration (%), enzyme dosage (µL/g), and time (h). Three dependent variables were studied: pectin yield (g/100 g dry husk) (R2 = 97.02), galacturonic acid content (g/100 g pectin) (R2 = 96.90), and galacturonic acid yield (g/100 g feedstock) (R2 = 95.35). The optimal parameters were 6.0% feedstock concentration, 40 µL g−1 of enzyme, and 18.54 h, conditions that produced experimentally a pectin yield of 10.20 g/100 g feedstock, 52.06 g galacturonic acid/100 g pectin, and a yield 5.31 g galacturonic acid/100 g feedstock. Using the chemical extraction method, a yield of 8.08 g pectin/100 g feedstock and a galacturonic acid content of 60.97 g/100 g pectin were obtained. Using assisted sonication, a pectin yield of 8.28 g/100 g feedstock and a galacturonic acid content of 42.77 g/100 g pectin were obtained. Enzymatically optimized pectin has rheological and physicochemical features typical of this biomaterial, which provides an interesting alternative for the valorization of cocoa husks.
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影响因子：
11.2
作者：
Fariña, JI;Siñeriz, F;Perotti, NI
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影响因子：
3
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