从香橼皮中提取果胶：采用Box-Behnken响应面设计进行优化
Pectin extraction from citron peel: optimization by Box-Behnken response surface design.
作者信息
Pasandide Bahare, Khodaiyan Faramarz, Mousavi Zeinab, Hosseini Seyed Saeid
机构信息
Bioprocessing and Biodetection Laboratory, Department of Food Science, Technology and Engineering, University of Tehran, Karaj, 31587-77871 Iran.
出版信息
Food Sci Biotechnol. 2018 Apr 11;27(4):997-1005. doi: 10.1007/s10068-018-0365-6. eCollection 2018 Aug.
In this study, the effect of acidic extraction conditions (time of 30-90 min, temperature of 75-95 °C and pH of 1.5-3) on the yield and degree of esterification (DE) of citron peel pectin was investigated applying Box-Behnken design. The highest production yield of pectin (28.31 ± 0.11%) was achieved at extraction time of 90 min, temperature of 95 °C and pH of 1.5, as optimal extraction conditions, which was close to the predicted value (29.87%). Under optimum extraction conditions, the DE and the emulsifying activity were 51.33 and 46.2%, respectively. In addition, the emulsions were 93.9 and 93.5 stable at 4 °C, 93.7 and 93.1 at 23 °C after 1 and 30 days, respectively. The determination of flow behavior showed that the pectin solutions had a Newtonian behavior at low concentrations (< 1.0% w/v), while this behavior was changed to pseudoplastic with increasing concentration.
在本研究中，采用Box-Behnken设计研究了酸性提取条件（时间30 - 90分钟、温度75 - 95°C和pH值1.5 - 3）对柚子皮果胶产率和酯化度（DE）的影响。在90分钟提取时间、95°C温度和1.5的pH值条件下，果胶的最高产率（28.31±0.11%）得以实现，作为最佳提取条件，该产率接近预测值（29.87%）。在最佳提取条件下，DE和乳化活性分别为51.33和46.2%。此外，乳液在4°C下1天和30天后的稳定性分别为93.9和93.5，在23°C下1天和30天后的稳定性分别为93.7和93.1。流动行为的测定表明，果胶溶液在低浓度（<1.0% w/v）时具有牛顿流体行为，而随着浓度增加，这种行为转变为假塑性流体行为。
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