Laboratory of Microorganisms and Biomolecules, Center of Biotechnology of Sfax, University of Sfax, Sidi Mansour Road Km 6, B.P 1177, Sfax 3018, Tunisia.
Faculty of Science, Soukra Road Km 4, B.P. 1171, 3000, University of Sfax, 3029 Sfax, Tunisia.
Food Chem. 2018 Feb 15;241:127-134. doi: 10.1016/j.foodchem.2017.08.051. Epub 2017 Aug 16.
In this study, pectin was isolated from Opuntia ficus indica (OFI) cladodes after removing mucilage using the xylanase and cellulase. The process variables were optimized by the Box Behnken design with three factors at three levels. The optimal extraction condition obtained was: liquid to solid (LS), cellulase to xylanase and enzymes to matter ratios of 22ml/g, 2:1U/U and 4U/g, respectively. The simulated extraction yield of 17.91% was validated by the experimental result (16.67±0.30). The enzyme-extracted pectin from OFI cladodes (EAEPC) was low methylated, with a high uronic acid content, a water and oil holding capacity of 5.42g/g and 1.23g/g, respectively, a good foam and emulsion stability and important DPPH radical scavenging activity. Both the OFI cladodes and enzymatic process present promising alternatives to traditional sources and extraction processes of pectin, respectively. EAEPC thus represents a promising additive in food industries.
在这项研究中，使用木聚糖酶和纤维素酶从仙人掌（OFI）的卷须中分离出果胶，去除粘液。通过三因素三水平的 Box Behnken 设计优化了工艺变量。得到的最佳提取条件为：固液比（LS）、纤维素酶与木聚糖酶的比例以及酶与物料的比例分别为 22ml/g、2:1U/U 和 4U/g。模拟提取率为 17.91%，实验结果验证为 16.67±0.30。从仙人掌（OFI）卷须中提取的酶解果胶（EAEPC）低甲基化，具有较高的糖醛酸含量，持水和持油能力分别为 5.42g/g 和 1.23g/g，具有良好的泡沫和乳液稳定性以及重要的 DPPH 自由基清除活性。仙人掌（OFI）卷须和酶解过程分别为果胶的传统来源和提取过程提供了有前途的替代方案。EAEPC 因此是食品工业中很有前途的添加剂。
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