Optimization of Extraction of Pectin from Jackfruit Peel by Ultrasonic-assisted Enzymatic Method and Modification of De-Esterification
In order to improve the yield of jackfruit peel pectin (JFPP) and obtain high-purity pectin with good functional properties, this study optimized the extraction process of pectin by ultrasound-assisted cellulase enzyme method through response surface experiments. The extracted pectin was preliminari...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023100266 |