Research Article | OPEN ACCESS
Optimization for Ultrasound-microwave Assisted Extraction of Pectin Methylesterase from Jujube Using with Orthogonal Design Methodology
1Yanan Xia, 2Yuan Liu, 1Yanli Ma, 1Lijuan Hou and 1Jie Wang
1College of Food Science and Technology, Agricultural University of Hebei, Baoding 071000, China
2Department of Food Science, Hebei North University, Zhangjiakou 075000, China
Advance Journal of Food Science and Technology 2016 8:446-450
Received: November 27, 2015 | Accepted: February 16, 2016 | Published: November 15, 2016
Abstract
Optimization of conditions for Jujube pectin methylesterase extraction was investigated using orthogonal design methodology. Extraction parameters which are employed in this study are Liquid-Solid Ratio (LSR) (1:5-20), NaCl content (0-2.0 N), ultrasonic time (0-80 min) and they were optimized using a three-factor orthogonal Design coupled with range and variance analysis. The results showed that, NaCl content and solid-liquid ratio have significant effect on the activity of pectin methylesterase. The satisfactory conditions for Jujube pectin methylesterase extraction were obtained as follows: 1:10 of LSR, 1 N of NaCl content and 40 min of ultrasonic time. Among the studied factors, NaCl content had the greatest influence on yield. Under these conditions, the experimental activity of Jujube pectin methylesterase reach the highest, was 0.6841 U/g.
Keywords:
Exaction, jujube, pectin methylesterase, ultrasound-microwave,
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Competing interests
The authors have no competing interests.
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