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《Journal of Anhui Agricultural Sciences》 2011-12
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Research on the Extraction Technology of the Pectin from Kiwifruit Skin and Slag

ZHAO Sha-sha et al(Department of Food Science and Nutrition,Nanjing Normal University,Nanjing,Jiangsu 210097)  
[Objective] The pectin as food additive was prepared from the kiwifruit skin and slag after the starch and protein in kiwifruit skin and slag was removed.[Method] The suitable processing condition of the pectin was extracted from kiwifruit skin and slag based on the application of 0.4% amylase and 0.4% trypsin with single factor and orthogonal design.[Result] The application of 0.4% amylase could effectively remove the starch in kiwifruit skin and slag,which optimum condition was: the ratio of raw material to liquid was 1∶10.0 and the time of enzyme action at 50 ℃ was 60 minute.The application of 0.4% trypsin could effectively remove the protein from the kiwifruit skin and slag,which optimum condition was: the ratio of raw material toliquid 1∶10.0,the time of enzyme action at 35 ℃ was 60 minute.Under the best technical condition,the yield of pectin from kiwifruit skin and slag was 3.10% and 1.39%,respectively,after its being centrifuged and concentrated.[Conclusion] The appropriate extraction technology of the pectin from kiwifruit skin and slag was established based on the modified enzyme method.
【CateGory Index】: TQ432.71
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