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Extraction of Lycopene from Tomato with Immobilized Pectinase

Zhen Shuang

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Abstract

Pecinase was immobilized on gelatin and was applied in the extraction of lycopene from tomato.Result showed that that the using immobilized pectinase could improve the extraction rate of lycopene from tomato and the best pectinase-tomato mass ratio,extraction time,temperature and pH value were10mg/10g,1h,45℃ and 5-6,respectively.The immobilized pectinase showed high stability,using which for 7 batches,the extraction rate of lycopene still reached 21.5% and the residue enzyme activity was of 70%.

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What this paper is about

Pecinase was immobilized on gelatin and was applied in the extraction of lycopene from tomato.Result showed that that the using immobilized pectinase could improve the extraction rate of lycopene from tomato and the best pectinase-tomato mass ratio,extraction time,temperature and pH value were10mg/10g,1h,45℃ and 5-6,respectively.The immobilized pectinase showed high stability,using which for 7 batches,the extraction rate of lycopene still reached 21.5% and the residue enzyme activity was of 70%.

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Available abstract

Pecinase was immobilized on gelatin and was applied in the extraction of lycopene from tomato.Result showed that that the using immobilized pectinase could improve the extraction rate of lycopene from tomato and the best pectinase-tomato mass ratio,extraction time,temperature and pH value were10mg/10g,1h,45℃ and 5-6,respectively.The immobilized pectinase showed high stability,using which for 7 batches,the extraction rate of lycopene still reached 21.5% and the residue enzyme activity was of 70%.

Key concepts: Pectinase, Lycopene, Extraction (chemistry), Chromatography, Chemistry, Gelatin, Food science, Enzyme

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