赵 岩¹，李 根²，张 莹³，初 乐²，路 遥²，马寅斐²，朱风涛^2*，余晓斌^1*

（1.江南大学生物工程学院，江苏无锡 214122；

2.中华全国供销合作总社济南果品研究院，山东济南 250014；

3.山东农业工程学院食品科学与工程学院，山东德州 251100）

摘要：以红枣为原料，采用单因素试验和响应面设计试验优化分析确定了最佳果胶酯酶提取工艺，并对其酶学特性进行了评价分析。结果表明，红枣果胶酯酶最佳提取工艺为NaCl浓度1.9 mol/L，提取温度28 ℃，提取时间22 h，pH 6.9。在此工艺条件下，果胶酯酶酶活性达到0.495 U/mL。该酶在50 ℃热稳定性较好，最适pH为7.0，金属离子中Na^＋、K^＋对其酶活性有促进作用，Fe^3＋对其抑制作用最强。

关键词：红枣果胶酯酶；提取工艺；稳定性

中图分类号：TS255.36    文献标识码：A    文章编号：1674-506X（2022）04-0052-0007

Optimization of Extraction Process of Jujube Pectinesterase and Enzymology Analysis

ZHAO Yan¹，LI Gen²，ZHANG Ying³，CHU Le²，LU Yao²，MA Yinfei²，ZHU Fengtao^2*，YU Xiaobin^1*

（1.School of Biotechnology, Jiangnan University, Wuxi Jiangsu 214122, China;

2.Jinan Fruit Research Institute, All China Federation of Supply & Marketing Co-operatives, Jinan Shandong 250014, China;

3.Department of Food Science and Engineering, Shandong Agriculture and Engineering University, Dezhou Shandong 251100, China）

Abstract：Jujube was used as raw material, single factor test and response surface design test optimization analysis were used to determine the best pectinesterase extraction process, and its enzymatic characteristics were evaluated and analyzed. The results showed that the best extraction process for jujube pectinesterase was NaCl concentration 1.9 mol/L, extraction temperature 28 ℃, extraction time 22 h, and pH 6.9. Under this technological condition, the enzyme activity of pectin esterase reached 0.495 U/mL. The enzyme has good thermal stability at 50 ℃, and the optimum pH is 7.0. Among the metal ions, Na^＋ and K^＋ can promote its enzyme activity, and Fe^3＋ has the strongest inhibitory effect.

Keywords：jujube pectinesterase; extraction process; stability

doi：10.3969/j.issn.1674-506X.2022.04-009

收稿日期：2021-11-26

基金项目：山东省乡村振兴科技创新提振行动计划（金丝小枣三产融合绿色发展关键技术创新与示范）

作者简介：赵岩（1980-），男，硕士，研究员。研究方向：果蔬采后深加工技术。

*通信作者：朱风涛（1962-），男，研究员。研究方向：果蔬采后深加工技术；余晓斌（1965-），男，博士，教授。研究方向：功能食品及食品发酵。

引用格式：赵岩,李根,张莹,等.红枣果胶酯酶提取工艺优化及酶学特性分析[J].食品与发酵科技,2022,58(4):52-57,85.