Efficient extraction of pectin from sisal waste by combined enzymatic and ultrasonic process
Efficient extraction of pectin from sisal waste by combined enzymatic and ultrasonic process
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酶法与超声波相结合从剑麻废料中高效提取果胶
DOI：
10.1016/j.foodhyd.2017.11.051
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发表时间：
2018-06
影响因子：
10.7
通讯作者：
Jian-Yong Wu
中科院分区：
文献类型：
--
作者：
Yishuo Yang;Zhaomei Wang;Die Hu;Kaijun Xiao;Jian-Yong Wu
与其他提取方法相比，评估了酶法和超声波联合处理从剑麻废物中有效提取果胶的效果。对剑麻废料进行酶（Celluclast 1.5 L）连续处理和超声波处理后，果胶产量达到了 31.1%，远高于超声处理和酶处理后的果胶产量（14.6%）。酶/超声联合提取获得的果胶得率也高于酶提取（9.4%）、超声提取（11.9%）和酸提取（5.8%）。使用联合酶/超声提取（PEU）获得的果胶表现出更高的半乳糖醛酸含量（62.88％）和更高的酯化度（49.64％），表明比使用酸提取（PA）更好地保存了聚合物链。 PEU 比 PA 具有更高的摩尔质量 (7.65 × 105g/mol) 和更低的 Mw/Mn。同时，根据 FT-IR 分析，无论采用何种提取方法，所有剑麻果胶都显示出相似的糖成分。流变测试结果表明，随着角频率的增加，水中的PEU从凝胶转变为液体，而PA则保持凝胶状态。与PA相比，PEU的粘弹性对温度变化更加敏感。对果胶提取后剑麻残渣的扫描电镜观察表明，酶处理和超声波处理对固体结构具有协同作用，这可能有助于提高果胶提取效率。本研究的结果表明，酶法提取和超声波提取相结合是生产高品质果胶的有效工艺策略。
Combined enzymatic and ultrasonic treatment was evaluated for efficient extraction of pectin from sisal waste in comparison with other extraction methods. The sequential treatment with enzyme (Celluclast 1.5 L) followed by ultrasound of sisal waste attained a much higher pectin yield of 31.1% than the ultrasound followed by enzyme, 14.6%. The pectin yield attained with the combined enzymatic/ultrasonic extraction was also higher than enzymatic extraction (9.4%), ultrasonic extraction (11.9%) and acidic extraction (5.8%). The pectin attained using the combined enzymatic/ultrasonic extraction (PEU) exhibited a higher galacturonic acid content (62.88%) and a higher degree of esterification (49.64%), indicating a better preserved polymer chain than that using acidic extraction (PA). PEU had a higher molar mass (7.65 × 105g/mol) and a lower Mw/Mnthan PA. Meanwhile, all sisal pectins showed the similar sugar composition regardless of the extraction methods according to FT-IR analysis. The results of rheological test showed that PEU in water turned from gel to liquid with increasing angle-frequency, while PA remained in a gel state. Compared with PA, the viscoelastic properties of PEU were more sensitive to temperature changes. SEM observation of the sisal residues after pectin extraction revealed a synergistic effect of the enzymatic and ultrasonic treatment on the solid structure, which may be contributable to the improved pectin extraction efficiency. The results from the present study suggest that the combination of enzymatic and ultrasonic extraction is an efficient process strategy for production of high quality pectins.
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影响因子：
3
作者：
K. Taylor
通讯作者：
K. Taylor
影响因子：
11.2
作者：
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作者：
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作者：
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影响因子：
10.7
作者：
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通讯作者：
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