CAJ | 학술논문

采用先盐酸浸提然后乙醇沉淀的方法来制备大豆皮,文中主要考察了盐酸的浓度和沉淀剂的pH对果胶得率和纯度的影响.实验结果显示,用盐酸浸提乙醇沉淀法从大豆皮中提取果胶时,盐酸的强度和乙醇的pH对果胶的得率有很显著的影响.在沉淀剂pH为3.5的情况下,当盐酸浓度为0.05 mol/L和0.1 mol/L时,果胶的得率最高,分别为26%和28%.用0.2 mol/L或0.3 mol/L的盐酸浸提果胶或者沉淀体系pH为2.0时,果胶的得率降低.浸提果胶所用酸的强度和沉淀体系的pH对于产品果胶的纯度和酯化度没有显著影响.成品果胶的半乳糖醛酸含量和酯化度分别为68%~72%和56%~60%.
채용선염산침제연후을순침정적방법래제비대두피,문중주요고찰료염산적농도화침정제적pH대과효득솔화순도적영향.실험결과현시,용염산침제을순침정법종대두피중제취과효시,염산적강도화을순적pH대과효적득솔유흔현저적영향.재침정제pH위3.5적정황하,당염산농도위0.05 mol/L화0.1 mol/L시,과효적득솔최고,분별위26%화28%.용0.2 mol/L혹0.3 mol/L적염산침제과효혹자침정체계pH위2.0시,과효적득솔강저.침제과효소용산적강도화침정체계적pH대우산품과효적순도화지화도몰유현저영향.성품과효적반유당철산함량화지화도분별위68%~72%화56%~60%.
Soy hull pectin was prepared by hydrochloride acid extraction,followed by alcohol precipitation,and the effect of extracting acid concentration and the pH of precipitating solvent on the yield and purity of pectin were investigated.Strength of acid used for extracting pectin from soy hull and the pH of precipitation had significant effects on the pectin yield.Highest yield of 26%and 28%were obtained when the acid strength was 0.05 mol/L and 0.1 mol/L,respectively,and the pH of the precipitating solution was 3.5.Extraction of pectin with 0.2 mol/L and 0.3 mol/L acid,or precipitation of pectin at pH 2.0,reduced pectin yield.Strength of acid used for extraction or pH of the solution during precipitation did not significantly affect the purity or degree of esterification of the product.Galacturonic acid content and degree of esterification of the products varied from 68%-72%and 56%-60%,respectively.