Optimization of Ultrasound-assisted Enzymatic Extraction of Pectin from Coffee Peel and Analysis of Its Physicochemical Properties
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Abstract:
To investigate the extraction process and physicochemical properties of the pectin from coffee peel, the Yunnan arabica coffee peel was used as the raw material. Based on single factor experiments, response surface design was employed to optimize the ultrasound-assisted enzymatic extraction of pectin. Fourier transform infrared spectroscopy (FT-IR) was used to identify the functional groups of the pectin. Crude pectin was purified through decolorization and deproteinization by the AB-8 macroporous resin and Sevage method. The physicochemical properties of the pectins before and after purification were compared. The results showed that the optimal extraction conditions were as follows: cellulase addition, 1.49%; enzymolysis time, 45.78 min; ultrasonic time, 19.30 min. The resulting extraction yield was 16.42%. FT-IR results showed that the crude pectin had a typical polysaccharide structure. After purification, pectin’s total sugar content increased by 17.51%. The polyphenol content, protein content, esterification degree and acetylation degree decreased by 72.41%, 23.53%, 77.43% and 91.16%, respectively. Compared with the crude pectin, the purified pectin had an increased water-holding capacity (20.05 g/g), oil-holding capacity (8.13 g/g), emulsifying capacity (48.06%) and emulsion stability (45.59%) (increased by 470%, 52.25%, 26.31% and 9.64%, respectively), but a decreased foaming ability and foam stability. This study provides an experimental basis for the development and utilization of pectin from the pericarp of Yunnan arabica coffee.
