微紫青霉果胶酶降解再造烟叶高浓混合浆中果胶的研究

许春平; 曲利利; 姜宇; 马宇平; 孙斯文; 王宣静; 熊亚妹; 王小飞; 郝辉

doi:10.3969/j.issn.2096-1553.2019.01.004

January 2019

Article Contents

XU Chunping, QU Lili, JIANG Yu, et al. Study on the pectin from high-concentrated mixed slurry of reconstituted tobacco degraded by pectinase of Penicillium janthinellum[J]. Journal of Light Industry, 2019, 34(1): 27-35. doi: 10.3969/j.issn.2096-1553.2019.01.004

Citation: XU Chunping, QU Lili, JIANG Yu, et al. Study on the pectin from high-concentrated mixed slurry of reconstituted tobacco degraded by pectinase of Penicillium janthinellum[J]. Journal of Light Industry, 2019, 34(1): 27-35. doi: 10.3969/j.issn.2096-1553.2019.01.004 shu

Study on the pectin from high-concentrated mixed slurry of reconstituted tobacco degraded by pectinase of Penicillium janthinellum

XU Chunping ¹ ,
QU Lili ¹ ,
JIANG Yu ¹ ,
MA Yuping ² ,
SUN Siwen ¹ ,
WANG Xuanjing ¹ ,
XIONG Yamei ¹ ,
WANG Xiaofei ³ ,
HAO Hui ^1,2

1. College of Food and Biology Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Technical Center, China Tobacco He'nan Industrial Co., Ltd., Zhengzhou 450002, China;
3. He'nan Cigarette Industry Tobacco Sheet Co., Ltd., Xuchang 461100, China

Received Date: 2017-12-25
Accepted Date: 2018-11-01

Abstract

In order to reduce the content of pectin in reconstituted tobacco, the degradation process of pectin by pectinase of Penicillium janthinellum was optimized by single factor method and orthogonal design. Then the pyrolysis products of samples prior to and after enzymatic hydrolysis were analyzed.Moreover, the enzymatic hydrolysis samples were added to the cigarette for sensory evaluation. The results showed that the optimum conditions for pectin degradation by pectinase of penicillum janthinellum were as follows:enzyme activity 3000 U/mL, the ratio of liquid to solid 1:1, reaction temperature 50℃, treatment time 3 h. Under this condition, the degradation rate of pectin reached 28.63%.After enzymolysis, the molecular weight of pectin reduced from 341 kDa to 55 kDa. The composition and content of pyrolysis products changed obviously.Besides alcohols substance, other flavor components decreased such as phenols, aldehydes and ketones, esters and heterocyclic.When the enzymatic hydrolysis samples were added to the cigarette, the aroma of cigarette sucking was rich and delicate, the penetration and sweetness increased, the irritation decreased and the aftertaste was pure and comfortable, thereby improving the quality of cigarette sucking with slightly weak strength.
- Penicillium janthinellum,
- pectinase,
- reconstituted tobacco,
- pectin degradation rate
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Study on the pectin from high-concentrated mixed slurry of reconstituted tobacco degraded by pectinase of Penicillium janthinellum

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