Abstract：
In this study, pectin extracted from pomelo peel was investigated using three different combination methods of pulsed electric field (PEF) and cellulase. Three action sequences were performed, including PEF treatment followed by enzymatic hydrolysis, enzymatic hydrolysis followed by PEF treatment, and enzymatic hydrolysis simultaneously treated by PEF. The three corresponding pectins were namely PEP, EPP and SP. The physiochemical, molecular structural and functional properties of the three pectins were determined. The results showed that PEP had excellent physiochemical properties, with the highest yield (12.08 %), total sugar (80.17 %) and total phenol content (38.20 %). The monosaccharide composition and FT-IR analysis indicated that the three pectins were similar. The molecular weights of PEP, EPP and SP were 51.13, 88.51 and 40.00 kDa, respectively. PEP showed the best gel properties, emulsification stability and antioxidant capacity among the three products, due to its high galacturonic acid and total phenol content, appropriate protein and low molecular weight. The mechanism of PEF-assisted cellulase hydrolysis of pomelo peel was also revealed by SEM analysis. These results suggested that PEF pretreatment was the best method, which not only improved the efficiency of enzymatic extraction, but also reduced resource waste and increased financial benefits.
摘要：
在这项研究中,采用脉冲电场（PEF）和纤维素酶三种不同的组合方法研究了柚皮中果胶的提取。进行了三个动作序列，包括PEF处理，然后酶水解，酶水解，然后进行PEF处理，同时用PEF处理酶解。对应的三种果胶分别为PEP,EPP和SP。物理化学，确定了三种果胶的分子结构和功能特性。结果表明,PEP具有优异的理化性质,收益率最高(12.08%)，总糖(80.17%)和总酚含量(38.20%)。单糖组成和FT-IR分析表明三种果胶相似。PEP的分子量，EPP和SP分别为51.13、88.51和40.00kDa，分别。PEP显示出最好的凝胶性能，三种产品的乳化稳定性和抗氧化能力，由于其高半乳糖醛酸和总酚含量，适当的蛋白质和低分子量。SEM分析还揭示了PEF辅助纤维素酶水解柚皮的机理。这些结果表明，PEF预处理是最好的方法，这不仅提高了酶法提取的效率，而且减少了资源浪费，增加了经济利益。
