Preliminary Studies on Enzymatic Degumming for Apocynum venetum L.
CSTR:
Author:
Affiliation:

Clc Number:

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    Abstract:

    This manuscript aims to attain the optimum degumming conditions for Apocynum venetum L by a new strain-Acinetobacter junii FM208850,the response surface methodology designed by Box-Behnken was applied based on the single factor experiment.According to the regression analysis,the optimal conditions were determined and listed as follows: Na2CO3 was 0.2 g/100mL H2O to make initial pH 9.5,pectinase amount of 8.38 mL(161.3 U/mL),bath ratio of 1∶16,temperature of 45 ℃,time of 10 h;The actual residual gum content was 7.937% under the optimum conditions.

    Reference
    Related
    Cited by
Get Citation

ZHAI Qiu-mei, XUE Yong-chang, XUE Wei-wei, ZHENG Lai-jiu. Preliminary Studies on Enzymatic Degumming for Apocynum venetum L.[J]. Journal of Food Science and Biotechnology,2011,30(1):118-123.

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online: June 17,2014
  • Published:
Article QR Code

Copy Right:Editorial Board of Journal of Food Science and Biotechnology

Address:No. 1800, Lihu Avenue, Wuxi 214122, Jiangsu Province,China  PostCode:214122

Phone:0510-85913526  E-mail:xbbjb@jiangnan.edu.cn

Supported by:Beijing E-Tiller Technology Development Co., Ltd.

WeChat

Mobile website