CN106831940B - Method for simultaneously extracting protein and pectin from guava - Google Patents
Method for simultaneously extracting protein and pectin from guava Download PDFInfo
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- 241000508269 Psidium Species 0.000 title claims abstract description 115
- 229920001277 pectin Polymers 0.000 title claims abstract description 69
- 235000010987 pectin Nutrition 0.000 title claims abstract description 69
- 239000001814 pectin Substances 0.000 title claims abstract description 69
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 62
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 38
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 238000001035 drying Methods 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 20
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical group [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 24
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 16
- 239000007864 aqueous solution Substances 0.000 claims description 15
- 239000003513 alkali Substances 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 11
- 238000004090 dissolution Methods 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 8
- 239000012065 filter cake Substances 0.000 claims description 8
- 239000000706 filtrate Substances 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 238000000751 protein extraction Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 8
- 238000005303 weighing Methods 0.000 claims description 8
- 238000001291 vacuum drying Methods 0.000 claims description 6
- 239000000243 solution Substances 0.000 claims description 2
- 239000006228 supernatant Substances 0.000 claims description 2
- 239000002585 base Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000008859 change Effects 0.000 abstract description 3
- 235000013376 functional food Nutrition 0.000 abstract description 3
- 238000000926 separation method Methods 0.000 abstract description 3
- 230000002378 acidificating effect Effects 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 10
- 238000000605 extraction Methods 0.000 description 9
- 238000007873 sieving Methods 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000009210 therapy by ultrasound Methods 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 241000219926 Myrtaceae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000062 effect on obesity Effects 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000013341 scale-up Methods 0.000 description 1
- 230000009291 secondary effect Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K1/00—General methods for the preparation of peptides, i.e. processes for the organic chemical preparation of peptides or proteins of any length
- C07K1/14—Extraction; Separation; Purification
- C07K1/145—Extraction; Separation; Purification by extraction or solubilisation
-
- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0045—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid alpha-D-Galacturonans, e.g. methyl ester of (alpha-1,4)-linked D-galacturonic acid units, i.e. pectin, or hydrolysis product of methyl ester of alpha-1,4-linked D-galacturonic acid units, i.e. pectinic acid; Derivatives thereof
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Medicinal Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Analytical Chemistry (AREA)
- Genetics & Genomics (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Biophysics (AREA)
- Engineering & Computer Science (AREA)
- Materials Engineering (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Polysaccharides And Polysaccharide Derivatives (AREA)
Abstract
The invention provides a method for simultaneously extracting protein and pectin from guava, which comprises the steps of drying and crushing guava fruits, then carrying out water bath on the crushed dry guava fruit powder under an alkaline condition, and pretreating the protein and the pectin in the dry guava fruit powder, so that the separation of the protein and the pectin at the later stage is facilitated, and then centrifugally separating the protein and the pectin in the guava fruits according to the change of the protein and the pectin of the guava fruits under a specific acidic condition, so that the protein and the pectin can be extracted from the guava fruits at one time, the production link is simplified, the time is saved, the utilization value of the guava fruits is improved, and the comprehensive utilization of the whole fruits is realized; in addition, the guava protein and the guava pectin extracted by the method can be used as raw materials of health-care food and functional food.
Description
Technical Field
The invention belongs to the technical field of extraction of protein and pectin, and particularly relates to a method for simultaneously extracting protein and pectin from guavas.
Background
Guava is a tropical fruit, belongs to Myrtaceae, is sweet and juicy, has soft and smooth pulp, is not easy to soften, has rich nutrition and unique taste, is rich in vitamin c, vitamin b, vitamin a, trace elements of calcium, phosphorus, iron, protein, pectin and other components, can supplement nutrition lacking in human body and heat, can be used as a dietetic medicinal material for preventing and treating hypertension and diabetes, is anti-aging, can discharge vivotoxin, promotes metabolism and regulates physiological function, and has good treatment effect on obesity and gastrointestinal discomfort patients. The marketing time of guavas is concentrated in late summer and early autumn, the main eating mode is fresh eating, and because the pericarp and the fruit seed of the guavas can not be eaten, the pericarp and the fruit seed can be discarded as fruit residues after the fresh fruits are eaten. But the contents of protein and pectin in the pericarp and the fruit seed of the guava are also higher, so that the utilization rate of the guava can be improved by fully utilizing the secondary fruit, the residual fruit and the fruit residue of the guava.
The prior art already discloses a method for extracting guava pectin by using an ultrasonic method, which comprises the steps of washing guava raw materials, then carrying out enzyme deactivation treatment for 3min at 100 ℃, then carrying out ultrasonic treatment, and finally measuring the extracted pectin content by using a calcium pectate gravimetric method, wherein the specific ultrasonic conditions selected by the method are as follows: the pH of the extract liquid is 2.0, the ultrasonic temperature is 50 ℃, the time is 30min, the material-liquid ratio is 1:30, and the extraction rate of guava pectin is better under the ultrasonic condition. The technology makes full use of the cavitation and the secondary effect of the ultrasonic waves, improves the permeability rate of cell membranes and cell walls in the guavas, and further improves the extraction rate of pectin in the guavas. However, on one hand, the technology needs ultrasound-assisted extraction, and the ultrasonic treatment is difficult to realize industrial scale-up production, and on the other hand, the guava contains a large amount of protein, and the technology does not effectively recover and utilize the protein.
Disclosure of Invention
The invention aims to solve the technical problems that the extraction process of guava in the prior art cannot be suitable for industrial production and cannot fully utilize protein in the guava, thereby providing a method for simultaneously extracting protein and pectin from the guava.
Therefore, the technical scheme for realizing the purpose is as follows:
the invention provides a method for simultaneously extracting protein and pectin from guava, which comprises the following steps:
(1) drying and crushing: cutting guava fruits into pieces, drying, and crushing to obtain guava fruit dry powder for later use;
(2) alkali dissolution: weighing 98-102 parts by weight of guava fruit dry powder, adding 0.0006-0.06 part by weight of monobasic alkali and 1480-1520 parts by volume of clear water, and carrying out water bath;
(3) and (3) protein extraction: centrifuging after water bath, taking supernate, adding 0.1mol/L monobasic acid aqueous solution into the supernate, wherein the volume ratio of the supernate to the monobasic acid aqueous solution is (4.5-5.5): 1, centrifuging, filtering, and drying solids on a filter cake to obtain guava protein;
(4) extracting pectin: concentrating the filtrate obtained in the step (3), and drying to obtain guava pectin;
the relationship between the parts by weight and the parts by volume is g/mL.
The monobasic alkali is sodium hydroxide; the monobasic acid aqueous solution is hydrochloric acid aqueous solution.
In the step (2), the water bath temperature is 40-55 ℃, and the time is 30-60 min.
In the step (3), the volume ratio of the supernatant to the monobasic acid aqueous solution is 5: 1.
in the step (3), a vacuum drying method or a freeze drying method is adopted.
In the step (4), a vacuum drying method or a freeze drying method is adopted.
The technical scheme of the invention has the following advantages:
(1) the method for simultaneously extracting protein and pectin from guava of the invention comprises the following steps of in the step of alkali dissolution, the alkalinity of the water bath treatment needs to be strictly controlled, on one hand, the excessive alkalinity of the water bath can cause the guava protein to generate irreversible denaturation reaction, the method has influence on the quality of the extracted protein, and on the other hand, if the alkalinity is too low, the method can seriously influence the extraction rate of the protein, so the extraction method of the invention controls the alkalinity of the water bath treatment, the protein and the pectin in the guava fruit dry powder are pretreated, so that the later-stage separation of the protein and the pectin is facilitated, and the protein and the pectin in the guava fruit are centrifugally separated according to the change of the protein and the pectin of the guava fruit under specific acidity, so that on one hand, the protein and the pectin are extracted from the guava fruit at one time, the production link is simplified, the time is saved, and the extraction efficiency is improved; on the other hand, the residual fruit, the secondary fruit and the processing by-products (fruit peel and fruit seeds) of the guava can be effectively utilized, so that the utilization value of the guava is increased, and the comprehensive utilization of the whole fruit is realized.
(2) The method for simultaneously extracting protein and pectin from guavas extracts the bioactive nutritional components guavasin and guavas pectin in the guavas, wherein the guavas protein can be used as a nutrition enhancer of foods and added into various foods, and the guavas pectin can be applied to guavas candies, jellies, drinks and jams, so the extracted guavas protein and guavas pectin can be used as raw materials of health-care foods and functional foods.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention. In addition, the technical features involved in the different embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
The method for simultaneously extracting protein and pectin from guava provided by the embodiment comprises the following steps:
(1) drying and crushing: cutting guava fruits into pieces, drying to obtain dry guava fruits, crushing to obtain dry guava fruit powder, and sieving with a 40-mesh sieve for later use;
(2) alkali dissolution: weighing 100g of guava fruit dry powder, adding 0.03g of sodium hydroxide and 1500mL of clear water, and carrying out water bath at 45 ℃ for 45 min;
(3) and (3) protein extraction: centrifuging after water bath, taking supernate, adding 300mL0.1mol/L hydrochloric acid aqueous solution into the supernate, centrifuging by 2600g of centrifugal force, filtering, and vacuum-drying the solid on the filter cake to obtain guava protein;
(4) extracting pectin: and (4) concentrating the filtrate obtained in the step (3), and freeze-drying to obtain guava pectin.
Example 2
The method for simultaneously extracting protein and pectin from guava provided by the embodiment comprises the following steps:
(1) drying and crushing: cutting guava fruits into pieces, drying to obtain dry guava fruits, crushing to obtain dry guava fruit powder, and sieving with a 70-mesh sieve for later use;
(2) alkali dissolution: weighing 98g of guava fruit dry powder, adding 0.06g of sodium hydroxide and 1480mL of clear water, and carrying out water bath at the temperature of 55 ℃ for 30 min;
(3) and (3) protein extraction: centrifuging after water bath, taking supernate, adding 269ml of 0.1mol/L hydrochloric acid aqueous solution into the supernate, centrifuging by 2600g of centrifugal force, filtering, and freeze-drying the solid on the filter cake to obtain guava protein;
(4) extracting pectin: and (4) concentrating the filtrate obtained in the step (3), and drying in vacuum to obtain guava pectin.
Example 3
The method for simultaneously extracting protein and pectin from guava provided by the embodiment comprises the following steps:
(1) drying and crushing: cutting guava fruits into pieces, drying to obtain dry guava fruits, crushing to obtain dry guava fruit powder, and sieving with a 60-mesh sieve for later use;
(2) alkali dissolution: weighing 102g of guava fruit dry powder, adding 0.6mg of sodium hydroxide and 1520mL of clear water, and carrying out water bath at the temperature of 40 ℃ for 60 min;
(3) and (3) protein extraction: centrifuging after water bath, taking supernate, adding 338mL0.1mol/L hydrochloric acid aqueous solution into the supernate, centrifuging by 2600g of centrifugal force, filtering, and freeze-drying the solid on the filter cake to obtain guava protein;
(4) extracting pectin: and (4) concentrating the filtrate obtained in the step (3), and drying in vacuum to obtain guava pectin.
Example 4
The method for simultaneously extracting protein and pectin from guava provided by the embodiment comprises the following steps:
(1) drying and crushing: cutting guava fruits into pieces, drying to obtain dry guava fruits, crushing to obtain dry guava fruit powder, and sieving with a 50-mesh sieve for later use;
(2) alkali dissolution: weighing 101g of guava fruit dry powder, adding 0.01g of sodium hydroxide and 1500mL of clear water, and carrying out water bath at the temperature of 50 ℃ for 55 min;
(3) and (3) protein extraction: centrifuging after water bath, taking supernate, adding 290mL0.1mol/L hydrochloric acid aqueous solution into the supernate, centrifuging at 2600g centrifugal force, filtering, and freeze-drying the solid on the filter cake to obtain guava protein;
(4) extracting pectin: and (4) concentrating the filtrate obtained in the step (3), and freeze-drying to obtain guava pectin.
Comparative example 1
The method for simultaneously extracting protein and pectin from guava provided by the comparative example comprises the following steps:
(1) drying and crushing: cutting guava fruits into pieces, drying to obtain dry guava fruits, crushing to obtain dry guava fruit powder, and sieving with a 40-mesh sieve for later use;
(2) alkali dissolution: weighing 100g of guava fruit dry powder, adding 0.08g of sodium hydroxide and 1600mL of clear water, and carrying out water bath at the temperature of 50 ℃ for 40 min;
(3) and (3) protein extraction: centrifuging after water bath, taking supernate, adding 300mL0.1mol/L hydrochloric acid aqueous solution into the supernate, centrifuging by 2600g of centrifugal force, filtering, and vacuum-drying the solid on the filter cake to obtain guava protein;
(4) extracting pectin: and (4) concentrating the filtrate obtained in the step (3), and freeze-drying to obtain guava pectin.
Comparative example 2
The method for simultaneously extracting protein and pectin from guava provided by the comparative example comprises the following steps:
(1) drying and crushing: cutting guava fruits into pieces, drying to obtain dry guava fruits, crushing to obtain dry guava fruit powder, and sieving with a 70-mesh sieve for later use;
(2) alkali dissolution: weighing 98g of guava fruit dry powder, adding 0.056mg of sodium hydroxide and 1400mL of clear water, and carrying out water bath at 55 ℃ for 30 min;
(3) and (3) protein extraction: centrifuging after water bath, taking supernate, adding 255mL0.1mol/L hydrochloric acid aqueous solution into the supernate, centrifuging at 2600g centrifugal force, filtering, and freeze-drying the solid on the filter cake to obtain guava protein;
(4) extracting pectin: and (4) concentrating the filtrate obtained in the step (3), and drying in vacuum to obtain guava pectin.
Examples of the experiments
Guava protein and pectin were extracted according to the extraction methods of examples 1 to 4 and comparative examples 1 to 2 of the present invention, wherein each of the examples and comparative examples was performed 3 times, the contents of protein and pectin were measured by Kjeldahl method and calcium pectate gravimetric method, respectively, and the yields of guava protein and pectin were calculated from the average of the 3 contents measured in the examples and comparative examples, and the results are shown in Table 1.
TABLE 1 yields of guava protein and pectin
| Average protein yield (%) | Average pectin yield (%) | |
| Example 1 | 6％ | 9％ |
| Example 2 | 4.8％ | 11％ |
| Example 3 | 5.9％ | 10.5％ |
| Example 4 | 5.6％ | 10.8％ |
| Comparative example 1 | 1.2％ | 2.1％ |
| Comparative example 2 | 0.8％ | 1.6％ |
As can be seen from Table 1, the guava protein and pectin obtained by the extraction method of examples 1-4 of the present invention have higher contents than those of comparative examples 1 and 2.
In conclusion, the method for simultaneously extracting protein and pectin from guavas disclosed by the invention has the advantages that the protein and the pectin in the guavas dry powder are pretreated by controlling the alkalinity of water bath treatment, so that the separation of the protein and the pectin in the later period is facilitated, and then the protein and the pectin in the guavas are centrifugally separated according to the change of the protein and the pectin of the guavas under specific acidity, so that the protein and the pectin are extracted from the guavas at one time, the production link is simplified, the time is saved, the utilization value of the guavas is improved, and the comprehensive utilization of the whole guavas is realized; in addition, the guava protein and the guava pectin extracted by the method can be used as raw materials of health-care food and functional food.
It should be understood that the above examples are only for clarity of illustration and are not intended to limit the embodiments. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (6)
1. A method for simultaneously extracting protein and pectin from guava is characterized by comprising the following steps:
(1) drying and crushing: cutting guava fruits into pieces, drying, and crushing to obtain guava fruit dry powder for later use;
(2) alkali dissolution: weighing 98-102 parts by weight of guava fruit dry powder, adding 0.0006-0.06 part by weight of monobasic alkali and 1480-1520 parts by volume of clear water, and carrying out water bath;
(3) and (3) protein extraction: centrifuging after water bath, taking supernate, adding 0.1mol/L monobasic acid aqueous solution into the supernate, wherein the volume ratio of the supernate to the monobasic acid aqueous solution is (4.5-5.5): 1, centrifuging, filtering, and drying solids on a filter cake to obtain guava protein;
(4) extracting pectin: concentrating the filtrate obtained in the step (3), and drying to obtain guava pectin;
the relationship between the parts by weight and the parts by volume is g/mL.
2. The method of claim 1, wherein the monobasic base is sodium hydroxide; the monobasic acid aqueous solution is hydrochloric acid aqueous solution.
3. The method for simultaneously extracting protein and pectin from guava according to claim 1 or 2, wherein the water bath temperature in step (2) is 40-55 ℃ and the time is 30-60 min.
4. The method for simultaneously extracting protein and pectin from guava according to claim 1, wherein in the step (3), the volume ratio of the supernatant to the aqueous monobasic acid solution is 5: 1.
5. the method for simultaneously extracting protein and pectin from guava according to claim 1, wherein the step (3) is a vacuum drying method or a freeze drying method.
6. The method for simultaneously extracting protein and pectin from guava according to claim 1, wherein the step (4) comprises a vacuum drying process or a freeze drying process.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102443074A (en) * | 2010-10-14 | 2012-05-09 | 冯捷 | Preparation method of pectin |
| CN102827306A (en) * | 2012-09-19 | 2012-12-19 | 赵广文 | Method for preparing pectin from capsicum residue |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102443074A (en) * | 2010-10-14 | 2012-05-09 | 冯捷 | Preparation method of pectin |
| CN102827306A (en) * | 2012-09-19 | 2012-12-19 | 赵广文 | Method for preparing pectin from capsicum residue |
Non-Patent Citations (3)
| Title |
|---|
| 《碱溶酸沉法提取籽粒苋蛋白质的工艺优化》;汪志强等;《食品工业》;20120430;第33卷(第4期);第23-26页 * |
| 《碱溶酸沉法提取黑木耳蛋白质研究》;赵玉红等;《食品研究与开发》;20160831;第37卷(第16期);第32-36页 * |
| 《豆腐柴中有效成分复合分离提取研究》;张弛等;《食品科学》;20190430;第26卷(第8期);第234-237页 * |
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