School of Life Sciences, Shanghai University, 333, Nanchen Road, Shanghai 200444, PR China.
School of Life Sciences, Shanghai University, 333, Nanchen Road, Shanghai 200444, PR China.
Carbohydr Polym. 2015 Dec 10;134:627-34. doi: 10.1016/j.carbpol.2015.08.032. Epub 2015 Aug 18.
Figures of persimmons for the world's top ten persimmon producing countries are about 4000,000 tons in 2011 and are increasing every year according to FAO statistics. However, there is not any report on pectin production by microbial with persimmon peel as the source. Optimization of fermentation conditions of pectin production from Aspergillus terreus in submerged culture and partial characterization of pectin were carried out in the work. An optimum fermentation condition for pectin production was obtained through a central composite rotatable design in response surface methodology as follows: fermentation time, 30.09 h, temperature, 25.00 °C and the initial pH in the fermentation medium, 6.90, respectively and the pectin yield reached the maximal value 0.449 g/g. Persimmon peel pectin had highly methoxylated (62.51%), high galacturonic acid content (82.28%) than citrus pectin, and was classified as the highly methoxylated pectin, the results indicated that persimmon peel had potential good resources for pectin production. The investigation can make it available to utilize persimmon peel to produce high methoxyl pectin for food industry, pharmacy and cosmetic manufacture.
2011 年，全球十大柿子生产国的柿饼产量约为 400 万吨，根据粮农组织的统计数据，这个数字还在逐年增加。然而，目前还没有任何关于以柿饼皮为原料，利用微生物生产果胶的报道。本研究采用响应面法中的中心组合旋转设计，对深黄被孢霉固态发酵产果胶的条件进行了优化，并对果胶进行了部分特性分析。得到的最佳发酵条件为：发酵时间 30.09 h、发酵温度 25.00°C、初始发酵培养基 pH 值 6.90，在此条件下，果胶得率达到最大值 0.449 g/g。与柑橘果胶相比，柿饼果胶的酯化度（62.51%）较高，半乳糖醛酸含量（82.28%）较高，属于高酯化度果胶，这表明柿饼皮是生产果胶的潜在优质资源。本研究可以为食品工业、制药和化妆品制造利用柿饼皮生产高甲氧基果胶提供依据。
